Analysis of Aroma Components of Different Grades of Vanilla Originated form Hainan
In this paper,electronic nose (E-nose) coupled with solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to analyze the aroma components of different levels of vanilla pods originated from Hainan.Besides,the contents of main aroma components were detected by high performance liquid chromatography (HPLC).The results indicated that overall aroma of different levels of vanilla pods could be distinguished by principal component analysis (PCA) of E-Nose data.A total of 75 aroma components were identified through SPME-GC-MS,67,65 and 60 of which were detected in level 1,2 and 3 of vanilla pods,respectively.The three levels of pods showed the highest vanillin content of 58.86％,56.66％ and 43.90％,respectively,compared to other aroma components.Significant differences existed in the relative contents of aromatic species,aldehydes,ketones,acids,alcohols,and heterocyclic substances from different levels of vanilla pods.Aromatic species were the most abundant aroma compounds of vanilla and their relative contents were 88.99％,88.35％ and 82.55％ in level 1,2 and 3 of vanilla pods,respectively.The HPLC results indicated that compared with the second and third levels,the contents of vanillin and vanillic acid were higher in the first level of vanilla pods with values of 3.56％ and 0.21％,respectively.The content ofp-hydroxy benzaldehyde (0.15％) was higher in the second level than in the first and third levels of pods.The content ofp-hydroxy benzoic acid (0.03％) was the highest in the third level among the three levels of vanilla pods.
vanilla podsaromaelectronic noseheadspace solid-phase microextraction gas chromatography-mass spectrometry
国家科技期刊平台
NSTL
万方数据
维普
