摘要
以"宝交""大将军"和"红宝石"3个品种的草莓为试材,采用顶空固相微萃取-气相色谱质谱联用技术(GC-MS)和嗅闻技术(GC-O)、感官评价以及快速气相电子鼻对果实的香气成分进行分析。3个品种共检测到71种挥发性成分,"宝交""大将军"和"红宝石"分别有60,70和66种。酯类物质种类最多(21~26种),而醛类物质含量最多(51.37%~63.63%)。其中,丁酸甲酯、丁酸乙酯、乙醛、己酸甲酯、(E)-2-己烯醛、己酸乙酯、乙酸己酯、芳樟醇在3个样品中具有较高的含量及香气强度,为草莓的主要特征香气物质。经感官评价,"宝交"较强甜香气的来源可能是由于2-戊酮的存在;"大将军"青香和花香更强,青香可能由于它具有更高的己醛和反式-2-己烯醛含量,而花香可能来源于芳樟醇、橙花叔醇和β-紫罗兰酮。由快速气相电子鼻可以显示出3个品种草莓很好的区分度。
Three varieties of strawberries("Baojiao""Dajiangjun"and"Hongbaoshi")were used as experimental materials.The aroma compounds of fruit were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),sensory evaluation and ultra-fasted gas chromatography electronic nose.A total of 71 volatile compounds were detected in the three varieties,in which included 60,70 and 66,respectively.Amongst those compounds,ester compounds were the major group in samples.However,aldehyde compounds presented highest amounts.Specifically,methyl butanoate,ethyl butanoate,acetaldehyde,methyl hexanoate,(E)-2-hexenal,ethyl hexanoate,hexyl acetate and linalool presented high amounts and aroma intensities in three samples,indicating that those compounds were the characteristic aroma compounds of strawberry.According to sensory evaluation,the stronger sweet aroma in"Baojiao"may be due to the existence of 2-pentanone.The stronger green aroma in"Dajiangjun"may ascribe to higher amounts of hexanal and(E)-2-hexenal.While the stronger floral aroma in"Dajiangjun"may come from linalool,nerol andβ-ionone.Besides,the flash GC electronic nose demonstracted a good distinction between the 3 varieties of strawberries.
作者
付磊
冒德寿
洪鎏
徐志强
FU Lei;MAO Deshou;HONG Liu;XU Zhiqiang(Technology Center,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231;Technology Center,China Tobacco Anhui Industrial Co.,Ltd.,Hefei 230088)
出处
《食品工业》
CAS
2021年第1期202-205,共4页
The Food Industry
