感官评价和GC-MS结合偏最小二乘回归法分析甜橙油中的风味物质  

Analysis of Flavor Substances in Sweet Orange Oils by Sensory Evaluation and GC-MS Combined with PLSR

作　　者：肖作兵[1,2] 马胜涛 牛云蔚[1] 刘军华[1] 范彬彬[1] 李明明[1] 李静[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 [3]河南中烟工业有限责任公司技术中心,郑州450000

出　　处：《中国食品学报》2017年第7期284-290,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(2147614090);国家重点研发计划纳米科技重点专项(2016YFA0200304)

摘　　要：以4种产地的甜橙油为研究对象,对甜橙油样品做感官评价,利用GC-MS对甜橙油样品中的挥发性化合物进行定性、定量分析。利用偏最小二乘回归法对感官评价与GC-MS的结果做相关性分析,结果显示,甜橙油中的挥发性化合物己醛、柠檬烯、β-水芹烯、α-水芹烯、反罗勒烯、辛醛、芳樟醇、β-金合欢烯、(Z)-柠檬醛、香叶烯、紫苏醛、橙花醇、香叶醇、紫苏醇、斯巴醇与感官属性呈较好的相关性。通过相关性分析确定甜橙油的风味物质。In this study, 4 kinds of sweet orange oils were evaluated by sensory descriptive analysis. The volatile compounds were identified by gas chromatography-mass spectrometer（GC-MS）. The correlation analysis between volatiles and sensory evaluation was assessed by partial least squares regression（PLSR）. The correlation result showed hexanal,limonene, β-phellandrene, α-phellandrene,（E）-ocimene, octanal, linalool, β-farnesene,（Z）-citral, germacrene D, perilla aldehyde, nerol, geraniol, perilla alcohol and spathulenol were flavor substances, which covaried with characteristic aroma of sweet orange essential oil. The flavor substances were confirmed by the results of the correlation analysis between volatiles and sensory evaluation.

关 键 词：甜橙油 GC-MS 感官评价 偏最小二乘回归法 

分 类 号：O657.63[理学—分析化学] TS227[理学—化学]