桃番茄水果在不同温度下储存期间挥发性有机化合物的动态变化,使用HS-GC-IMS
Sihui Guan1, Fei Yang2, Jinxiao Yao2
1College of Agriculture, Shihezi University, Shihezi 832003, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food research international (Ottawa, Ont.)
|August 12, 2025
概括
在4°C的温度下储存桃番茄可以保持品质,但由于挥发性有机化合物 (VOC) 的减少,可以减少风味复杂性. 更高的温度 (25°C) 更好地保留了诸如C6化物之类的关键芳香化合物,从而影响了整体的风味特征.
科学领域:
- 收获后生理学 收获后生理学
- 食品化学 食品化学
- 感官科学 感官科学
背景情况:
- 桃番茄因其味道和香气而受到重视.
- 了解收获后储存对味道的影响对于质量维护至关重要.
研究的目的:
- 调查低温储存 (4°C与25°C) 对桃番茄质量和风味的影响.
- 分析挥发性有机化合物 (VOC) 的变化及其与感官属性的相关性.
主要方法:
- 头部气体染色学-离子移动性光谱学 (HS-GC-IMS) 用于识别和量化VOCs.
- 使用地形图片进行风味指纹识别.
- 主要组件分析 (PCA),指纹相似性分析 (FSA) 和热图集群用于数据分析.
主要成果:
- 在4°C的储存中保持了感觉质量,颜色,度和可溶性固体含量 (SSC).
- 冷却 (4°C) 导致大多数VOC的减少,减少了风味的复杂性.
- 在25°C保存保存C6化物,有助于新鲜,绿色和水果香气.
结论:
- 储存温度显著影响桃番茄的风味特征和VOC成分.
- 4°C的储存平衡了质量保留与风味减少,而25°C更好地保留了香味.
- 这些发现可以为桃番茄的优化收获后储存方案提供信息.
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