气相色谱-质谱-嗅辨法辨析4种芹菜籽油树脂中关键香气成分

Identification of key aroma components in 4 kinds of celery seed oleoresin by gas chromatography-mass spectroscopy-olfactometry

中文关键词:  芹菜籽油树脂  气相色谱-质谱-嗅辨法  关键香气成分  香气轮廓

英文关键词:celery seed oleoresins  gas chromatography-mass spectroscopy-olfactometry  key aroma components  aroma image

中文摘要:

      目的 基于气相色谱-质谱-嗅辨法(gas chromatography-mass spectroscopy-olfactometry, GC-MS/O)研究芹菜籽油树脂的香气质量, 分析4种不同芹菜籽油树脂的关键香气成分。方法 采用GC-MS/O分析4种芹菜籽油树脂, 通过强度法结合质谱库检索确定4种芹菜籽油树脂的关键香气成分, 描述香气轮廓并评价各自香气风格。结果 在16倍稀释因子浓度下嗅辨4种芹菜籽油树脂, 各辨别出13种、11种、10种和15种关键香气成分, 其中共性化合物为川芎内酯(药草香)、瑟丹内酯(药草香)、戊酸(药草香)、丁苯酚(芹菜香)、柠檬烯二醇(芹菜香)、L-香芹醇(芹菜香)、戊基苯(芹菜香)、α-瑟林烯(茶香)、β-瑟林烯(茶香)、芳樟醇(甜香)。特征化合物为苯戊酮(籽实香)。结论 通过香气轮廓描述, 辨识出芹菜籽油树脂具有药草香、芹菜香、茶香、甜香和籽实香特征, 同时为芹菜籽油树脂的质量鉴别和调香应用提供参考。

英文摘要:

      Objective To study the aroma quality of celery seed oleoresin based on gas chromatography-mass spectroscopy-olfactometry (GC-MS/O), and analyze the key aroma components of 4 different kinds of celery seed oleoresins. Methods The 4 kinds of celery seed oleoresin were analyzed by GC-MS/O, and the key aroma components of the 4 kinds of celery seed oleoresin were identified by intensity method combined with mass spectrometry library retrieval to describe the aroma profile and evaluate the respective aroma styles. Results It showed that 13, 11, 10, 15 kinds of aroma components were identified by smelling 4 kinds of celery seed oleoresins at 16 times dilution concentration. The common compounds were senkyunolide (herb flavor), sedanolide (herb flavor), valeric acid (herb flavor), butanophenol (celery flavor), limonenediol (celery flavor), L-carvatol (celery flavor), pentylbenzene (celery flavor), α-serinene (tea flavor), β-serinene (tea flavor), linalool (sweet flavor). The individual compound was phenylpentanone (seed fragrant). Conclusion Through the aroma profile description, it is identified that celery seed oleoresin has the characteristics of herb fragrance, celery flavor, tea flavor, sweet flavor and seed flavor. At the same time, it provides a reference for the quality identification and flavoring application of celery seed oleoresin.