通过HS-SPME-GC/MS和感官评估对朱果的挥发性特征描述
Ruojin Liu1, Ling Ma1, Xiangyu Meng1
1State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Plants (Basel, Switzerland)
|June 19, 2024
概括
这项研究确定了新鲜朱果中的关键芳香化合物,揭示了,和子定义了它们的水果和脂肪特征. 像β-damascenone和 (E) -2-oct-en-1-al这样的特定化合物对朱果至关重要.
科学领域:
- 食品化学 食品化学
- 植物生物化学 植物生物化学
- 感官科学 感官科学
背景情况:
- 新鲜朱果的香味特征还没有完全被理解.
- 识别关键的芳香化合物及其机制对于质量评估至关重要.
研究的目的:
- 综合分析十种朱果品种中自由和糖结合的芳香化合物.
- 确定果特有的气味和味道的主要贡献者.
主要方法:
- 气色谱-质谱 (GC-MS) 用于挥发性化合物的识别.
- 气味活性值 (OAV) 分析以评估气味影响.
- 感官评估与部分最小平方回归 (PLSR) 分析相结合.
主要成果:
- 确定了76种无挥发性和19种糖结合的芳香化合物.
- ,化物和是主要的挥发性化合物.
- β-damascenone (水果), (E)-2-oct-en-1-al和非门 (脂肪) 是关键的芳香贡献者.
- 八口腔,五口腔和异乙也显著影响了香味和味道.
结论:
- 这项研究揭示了新鲜朱果的复杂芳香成分.
- 确定了影响水果和脂肪音量的关键化合物.
- 环境因素影响朱香气概况,为质量改进提供了洞察力.
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