摘要
为建立新的苹果品质评价标准和寻找苹果标志性香气化合物,该文利用集气袋收集苹果逸散香气,同时结合顶空固相微萃取-气相色谱质谱联用和电子鼻分析技术,对苹果香气组分进行分析。结果发现,利用原位集气袋收集到苹果逸散香气47种,果体自留香气有30种,峰面积值较高的包括2-甲基丁酸己酯、己酸己酯、乙酸己酯、乙酸2-甲基丁酯和2-甲基丁酸丁酯。气味活度值分析发现,随着货架期延长,苹果主要呈香物质数量减少。热图聚类分析与偏最小二乘-判别分析可根据特征香气变化区分其品质,通过变量重要性因子分析寻找出1-丁醇、2-甲基-1-丁醇、乙酸2-甲基丁酯为潜在标志性香气。电子鼻结果显示不同货架期在LDA2可被显著区分。该实验为苹果采后贮藏和流通过程中香气品质变化提供了可行的检测方法。
To establish a new apple quality evaluation standard and find the apple’s iconic aroma compounds,this paper collected the apple’s escaped aroma using a gas bag,and combined headspace solid-phase microextraction gas chromatography-mass spectrometry and electronic nose analysis technology to analyze the apple’s aroma compounds.Results showed that 47 aroma species were collected by in situ airbags,and the highest peak area values were hexyl 2-methyl butyrate,hexyl hexanoate,hexyl acetate,2-methyl butyl acetate,and 2-methyl butyl butyrate,however,the retention aroma of apple are 30 kinds.Analysis of odor activity value showed that the number of aroma compounds that played a major role in apples decreased with the increase in shelf life.Thermal map clustering analysis and partial least squares regression could be used to distinguish the shelf life according to the characteristic aroma changes,and 1-butanol,2-methyl-1-butanol,and 2-methyl-butyl acetate were screened as potential signature aromas by variable importance factor analysis.Electronic nose results showed that different shelf life in LDA2 could be distinguished significantly.This study provided a feasible method for the detection of aroma quality changes in apples during storage and circulation after harvest.
作者
曹晓蒙
杜国荣
赵鹏涛
刘慧
赵擎豪
成晨亚琼
王晓宇
CAO Xiaomeng;DU Guorong;ZHAO Pengtao;LIU Hui;ZHAO Qinghao;CHENG Chenyaqiong;WANG Xiaoyu(College of Food Engineering and Nutrition Science,Shaanxi Normal University,Xi’an 710119,China;College of Biological and Environmental Engineering,Xi’an Academy of Arts and Sciences,Xi’an 710065,China;Engineering Research Center of High-Value Utilization of Western China Fruit Resources,Ministry of Education,Xi’an 710119,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第13期239-249,共11页
Food and Fermentation Industries
基金
陕西省重点研发计划-重点产业创新链项目(2020ZDLNY05-08)
咸阳市科技局项目(2021ZDYF-NY-0021)。
关键词
货架期
多元组学分析
果体自留香气
苹果逸散香气
电子鼻分析
shelf life
multivariate omics analysis
fruit retention aroma
the escaping aroma of apple
electronic nose analysis
