采用主成分分析法对六个苹果品种果实香气分析及分类  

Principle component analysis and classification of aroma components of six apple cultivars

作　　者：段亮亮[1] 田兰兰[1] 郭玉蓉[1] 邓红[1] 李卓[1] 王晓宇[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第3期85-88,267,共5页Science and Technology of Food Industry

基　　金：农业部农业产业技术体系项目(nycytx-08);陕西师范大学研究生培养创新基金(2010cxs020)

摘　　要：全面分析六个苹果品种果实香气成分特点和主要差异。采用顶空固相微萃取结合气质联用检测香气成分。确定了六个苹果品种特征香气成分,采用主成分分析法确定出乙酸己酯、2-甲基丁酸己酯、乙酸丁酯、乙酸异戊酯、己酸己酯和己醛是苹果香型分类的重要判定变量,将六个苹果品种香气分为三类。各品种均以醛类青香气为主,第一类"醛类浓青香型",酸王香气浓度很高,是其它品种约2～4倍,属于此类;第二类"醛类淡青香型",香气成分比较单纯且含量低,澳洲青苹、国光、瑞丹和瑞林属于此类;第三类"青香蕉香型",酯类香蕉香气化合物含量较高,青香蕉属于此类。Aroma characteristics of six apple cultivars were comprehensively analyzed.The aroma components were collected using head-space solid phase microextraction（HS-SPME）,analyzed by gas chromatograph-mass spectrophotometer（GC-MS）.Characteristic aromas of six cultivars of apple were determined.Principle component analysis showed that Hexyl acetate,Hexyl-2-methylbutyrate,Butyl acetate,Isoamyl acetate,Hexyl hexanoate,and Hexanal were the main discriminating variables for classification of apple aroma.The main aroma components of 6 apple cultivars were all aldehydes.The first type was ＂aldehydes strong green flavor＂,to which aroma of Avrolles apple belonged,as its high aroma content concentration about 2～4 times as much as that of other types.The second type was ＂aldehyde soft green flavor＂,to which apple fruit aroma of Granny Smith,Ralls,Judeline,and Judaine belonged,as their simple aroma components and low content.The third type was ＂green banana flavor＂,to which aroma constitutes of White Winter Pearmain apple belonged,as its high content of banana esters components.

关 键 词：苹果品种 香气阈值 主要香气 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]