主成分分析法评价树莓中挥发性香气成分气味活度值

Evaluation of the relative odor activity value of volatile aroma components in Rubus corchorifolius fruit by principal component analysis

中文关键词:  树莓  挥发性香气成分  气味活度值  主成分分析法

英文关键词:Rubus corchorifolius  volatile aroma components  odor activity value  principal component analysis

中文摘要:

      目的 以气味活度值为依据, 采用主成分分析法评价树莓中典型性挥发性香气成分。方法 应用顶空固相微萃取技术与气相色谱-质谱联用技术分离鉴定不同树莓的挥发性香气成分, 结合气味阈值评价16个不同品种树莓的气味活度值, 并采用气味轮图法确定树莓的香气类型, 运用主成分分析评价树莓中不同香气成分对整体香气的贡献。结果 Mac black和Bristol主要香气成分是芳樟醇、香叶醇, 总气味活度值均低于10, 以玫瑰香、花香和香脂香为代表香型; 其余14种树莓中Reveille总气味活度值最高, β-紫罗兰酮、α-紫罗兰酮、芳樟醇、1-壬醛为关键性风味化合物, 香气类型以紫罗兰香为主, 以柑橘香和玫瑰花香为辅; 主成分分析表明主成分1贡献率为53.98%, 主成分2贡献率为46.01%, Bristol和Mac black与主成分2呈显著负相关(P<0.05), 其余14个品种与主成分1呈显著正相关(P<0.05)。结论 芳樟醇、β-紫罗兰酮、α-紫罗兰酮、1-壬醛对树莓香气的贡献最大, 是树莓的典型性挥发性香气成分。

英文摘要:

      Objective To evaluate the typical volatile aroma components in Rubus corchorifolius by principal component analysis based on odor activity value. Methods The volatile aroma components of different Rubus corchorifolius were separated and identified by headspace solid phase microextraction and gas chromatography-mass spectrometry. The odor activity values of 16 different varieties of raspberries were evaluated combined with odor threshold. The aroma types of Rubus corchorifolius were determined by odor wheel chart method, and the contribution of different aroma components to the overall aroma was evaluated by principal component analysis. Results The main aroma components of Mac black and Bristol were linalool and geraniol, and the total odor activity values were lower than 10, with rose, flower and balsam as the representative aroma types. The highest total odor activity of reveille was found in the other 14 varieties of Rubus corchorifolius, the key flavor compounds were β-ionone, α-ionone, linalool and 1-nonaldehyde. The aroma types were mainly violet, with citrus and rose as the auxiliary. Principal component analysis showed that the contribution rate of principal component 1 (PC1) was 53.98%, and that of principal component 2 (PC2) was 46.01%. Bristol and Mac black were significantly negatively correlated with PC2 (P<0.05), while the other 14 varieties were significantly positively correlated with PC1 (P<0.05). Conclusion Linalool, β -ionone, α -ionone and 1-nonanal contribute the most to the aroma of Rubus corchorifolius, and they are the typical volatile aroma components of Rubus corchorifolius.