摘要
以沙枣花为研究对象,采用顶空固相微萃取-气质联用技术进行分析鉴定其中的香气物质,结合气相色谱-嗅闻技术确定沙枣花中特征香气成分,应用主成分分析与感官评价确定沙枣花不同感官属性之间的相关性。通过对不同提取方法得到的沙枣花挥发性香气物质进行检测分析,筛选出对沙枣花特征风味起决定作用的特征成分。结果表明通过GC-MS分离分析,鉴定出139种物质,通过GC-O检测出63种沙枣花香气成分,包括13种醛类、7种酮类、14种酯类、11种醇类、4种酚类、5种酸类和9种其它物质,其中香气强度高的物质17种。通过GC-O及主成分分析法确定了15种风味活性物质,其中关键性风味物质(香气强度> 3)包括肉桂酸乙酯、肉桂酸甲酯、苯乙酸乙酯、苯乙醇、苯甲醛、苯乙醛、异戊醛、桂酸异丙酯、叶醛。
The volatile components of the flowers of E.angustifolia were extracted by SPME identified and the aroma components of the flowers of E.angustifolia was analyzed by gas chromatography-mass spectrometry (GC-MS ),gas chromatography- olfactometry (GC -O )was applied to determine the characteristic aroma components of E.angustifolia flowers,to establish relationship between aroma compounds and sensory attributes of E.angustifolia flowers.Selected characteristics from flowers of E.angustifolia played a decisive role of flavor components.The experimental data were analyzed by principal component analysis (PCA)using the SPSS 17.0 software.Results showed that a total of 139 aroma components were detected.GC-O analysis results showed that of 63 aroma components were detected,including aldehydes,ketones,esters,alcohols,phenols,acids and other substances,with 13,7,14,11,4,5 and 9.There were 17 kinds of substances with high aroma intensity.By GC-O and PCA,24 kinds of flavor substances were determined,that important flavor-active compounds (aroma intensity >3)included Ethyl cinnamate,methyl cinnamate,Ethyl phenylacetate,phenethl alcohol,Benzaldehyde,phenylacetaldehyde,3-Methyl butanal, Isopropyl cinnamate and 2-Hexenal.
作者
张瑜
代晨曦
史学伟
张煜晨
程卫东
ZHANG Yu;DAI Chen-xi;SHI Xue-wei;ZHANG Yu-chen;CHENG Wei-dong(College of Food,Shihezi University,Shihezi 832000,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期273-280,共8页
Science and Technology of Food Industry
基金
国家发改委高新技术项目-新疆兵团特色果蔬工程研究中心项目(国家地方工程中心)(KH0032)
兵团英才(新疆维吾尔自治区软科学研究计划)(A0213-60016)
