气相色谱嗅闻技术结合主成分分析鉴定甜橙油特征香气成分  

Detection of the Key Aroma Compounds of Sweet Orange Oils by GC-O Coupled with PCA

作　　者：肖作兵[1,2] 马胜涛[1] 牛云蔚[1] 刘军华[1] 范彬彬[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232

出　　处：《中国食品学报》2017年第1期253-257,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然基金面上项目(2147614090);上海香料香精工程技术研究中心能力提升项目(15DZ2280100)

摘　　要：以4种不同产地的甜橙油为研究对象,利用气相色谱-质谱联用和气相色谱嗅闻技术鉴定甜橙油样品的特征香气物质。结果表明,甜橙油的特征香气物质主要为单萜类、倍半萜类、醛类、醇类以及酮类化合物。对甜橙油样品作感官评价,并对其结果作主成分分析,得出影响甜橙油香气的主要感官属性为青香、脂香、花香、木香和皮香。对比气相色谱嗅闻分析结果与主成分分析结果,进一步解释特征香气物质对甜橙油整体香气的贡献作用。In this study,the volatile aroma compounds in 4 sweet orange oils were studied using gas chromatography-mass spectrometry（GC-MS）.The characteristic aroma compounds in sweet orange oils were analyzed by gas chromatography-olfactometry（GC-O）.The results showed that the characteristic aroma compounds in sweet orange oils were identified,including monoterpenes,sesquiterpenes,aldehydes,alcohols and ketones.Volatiles of 4 sweet orange oils were characterized by descriptive sensory analysis and principal component analysis（PCA）.Results showed that the important sensory factors including green,fatty,floral,woody,peely.Compared the results of GC-O and PCA,further explained that the characteristic aroma compounds to the overall aroma in sweet orange oils.

关 键 词：甜橙油 特征香气物质 气相色谱嗅闻技术 主成分分析 

分 类 号：TS264.3[轻工技术与工程—发酵工程]