摘要
采用感官定量描述、香气萃取物稀释分析技术、气味活性值(OAVs)与香气组分重组模型等分子感官技术,结合气相色谱-质谱(GC-MS)、气相色谱-嗅闻(GC-O)、电子鼻等现代仪器分析新鲜杨梅汁热处理前、后风味差异的关键贡献组分.香气萃取物稀释分析结果表明,经热处理后,杨梅汁中青草和清鲜香气活性组分稀释因子减小,呈现甜香的香气活性组分稀释因子增大,并新生成煮甜瓜、刺激、腐臭和皮革等气味.结合香气活性组分的变量投影重要度(VIP)和香气活性值(OAVs),鉴定得到13种关键香气变化组分,包括正己醛(青草/清鲜)、(Z)-3-己烯醛(青草/清鲜)、(E)-2-辛烯醛(甜香)、(E,Z)-3,6-壬二烯醛(西瓜皮)、(E)-2-壬烯醛(动物油脂)、(E,E)-2,6-壬二烯醛(青瓜/草药)、(E,E)-2,4-壬二烯醛(动物油脂)、2,5-二甲氧基苯甲醛(粪臭)、芳樟醇(青苹果)、丙酸香茅醇(苦味)、2,4-吡咯烷酮(刺鼻)、β-大马烯酮(甜香)和反-2-(2-戊烯基)呋喃(甜瓜味),可作为区分热处理杨梅汁与新鲜杨梅汁风味差异的贡献化合物,其中大马士酮的OAV(100 756.95)最高.本研究可为杨梅汁产品开发和品质调控提供理论支撑.
Abstract
Molecular sensory science techniques such as quantitative sensory description,aroma extract dilution analysis technique,aroma activity values(OAVs)and aroma component recombination model were used to investigate the key contributing components of flavor differences between heat-treated and fresh bayberry juice by combining modern instru-ments such as gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfaction(GC-O)and electronic nose.The results of AEDA showed that after heat treatment,the FD of'green/grassy'and'fresh'aroma active compo-nents in bayberry juice decreased,and the FD of'sweet'increased,and new aroma-active components such as'boiled melon','stimulating','putrid'and'leather'were produced.Combining the variable projection importance(VIP)and OAVs of the aroma active components,13 key aroma variables were identified,including hexanal(green/grassy),3-hex-enal(green/grassy),(E)-2-octenal(sweet),(E,Z)-3,6-nonadienal(watermelon peel),(E)-2-nonenal(fatty),(E,E)-2,6-nonadienal(cucumber/herbaceous),(E,E)-2,4-nonadienal(shieldbug),2,5-dimethoxy-benzaldehyde(chicken fe-cal),linalool(green apple),10,10-dimethyl-2,6-dimethylenebicyclo[7.2.0]undecan-5-ol(bitter),pyrrolidine-2,4-dione(pungent/chemical),β-damascenone(sweet),(E)-2-(2-pentenyl)furan(melon)can be used as indicator compounds to distinguish heat-treated bayberry juice from fresh bayberry juice,with β-damascenone having the highest OAV value.This study could provide theoretical support for the product development and quality control of bayberry juice.
基金项目
国家重点研发计划项目(2022YFD2100803)
NETL
NSTL
万方数据