气相色谱-质谱法结合气味活度值法评价金珠果梨挥发性香气成分

Evaluation of volatile aroma components in Jinzhuguo Pyrus by gas chromatography-mass spectrometry combined with odor activity value

中文关键词:  金珠果梨  气相色谱-质谱联用技术  气味活度值  挥发性香气成分  关键风味化合物

英文关键词:Jinzhuguo Pyrus  gas chromatography-mass spectrometry  odor activity value  volatile aroma components  key flavor compounds

中文摘要:

      目的 确评价金珠果梨的关键挥发性香气成分。方法 采用顶空-固相微萃取(head space-solid phase microextraction, HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)分离鉴定金珠果梨果皮、果肉、果汁中的挥发性香气成分, 结合香气阈值来确定其气味活度值(odor activity value, OAV), 以此评价各种香气成分的贡献。结果 金珠果梨果皮、果肉和果汁中共有的关键挥发性香气成分为正己酸乙酯、丁酸乙酯、辛酸乙酯和壬醛。果皮、果肉、果汁样品中的特有的关键挥发性香气成分分别是丁酸己酯(OAV为2.34)、巴豆酸乙酯(OAV为1.93)、大马士酮(OAV为675)。金珠果梨果皮、果肉、果汁中具有挥发性香气成分相对含量分别为84.22%、76.46%、39.94%。结论 金珠果梨果汁OAV较高, 果肉与果皮则较低, 适合做加工产品。

英文摘要:

      Objective To evaluate and determine the key volatile aroma components of Jinzhuguo Pyrus. Methods Head space-solid phase microextractio (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile aroma components in the peel, pulp and juice of Jinzhuguo Pyrus. The odor activity value (OAV) was determined by combining the odor threshold to evaluate the contribution of various aroma components. Results The results indicated that the common key flavor compounds in the peel, pulp and juice of Jinzhuguo Pyrus were ethyl n-hexanoate, ethyl butyrate, ethyl octanoate and nonal. The unique key flavor compounds in the peel samples were hexyl butyrate (OAV 2.34), ethyl cromarate (OAV 1.93) and dammasone (OAV 675) in the peel, pulp and juice samples, respectively. The relative content of volatile aroma components in peel, pulp and juice was 88.19%, 76.46% and 39.94%, respectively. Conclusion The OAV of Jinzhuguo Pyrus juice is higher, while it is lower in pulp and peel, making them more suitable for making processed products.