Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and electronic nose(E-nose)were performed to investigate change of volatile compounds in celery leaves during storage at 20.0℃.The results indicated that a total of 108 volatile compounds were identified by HS-SPME-GC-MS,mainly including monoterpenes(43.2%～52.92%)and phthalides(19.93%～28.97%),in which D-limonene was abundant(6600.64～48566.12 μg/kg).The total volatile substance content of fresh celery was 165682.48 μg/kg,which decreased by 40.92%after 9 days of storage.The percent of monoterpenes and phthalides decreased by 9.72%and increased by 8.98%respectively during storage.In celery leaves,31 substances were detected according to OAV＞1.There were 31 kinds of the same characteristic volatile substances during 0～7 d and the number of characteristic volatile substances decreased to 29 at 9 d.During storage,the total OAV value decreased.The cluster analysis confirmed that the celery leaves were mainly minty and grassy odour during 0～3 d,and sweet,wood and camphorated odour at 7 d.After the 9th day,the aroma of celery leaves was spicy and herbal odour.The PCA of E-nose response data showed that E-nose could distinguish the aroma of celery leaves during different storage period.Based on Pearson correlation analysis,the main substances causing changes in the response value of E-nose were terpenoids,alcohols and aromatic volatile compounds of celery(r≥0.80,P<0.05).This study elucidates the changes of composition and content of volatile substances in celery leaves during storage,providing theoretical basis for judging the freshness of celery during storage.
关键词
芹菜/贮藏/HS-SPME-GC-MS/电子鼻/挥发性物质/OAV
Key words
celery/storage/headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)/E-nose/volatile compounds/odour active values(OAV)
维普
万方数据