基于分子感官科学技术鉴定热处理杨梅汁的关键香气组分变化  

Identification of Key Aroma Compounds in Thermally Treated Bayberry Juice by Sensomics

作　　者：程焕[1,2] 陈颖 陈健乐[1,2] 陈士国[1,2] 叶兴乾[1,2] Cheng Huan;Chen Ying;Chen Jianle;Chen Shiguo;Ye Xingqian(College of Biosystems Engineering and Food Science,National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058;Ningbo Research Institute,Zhejiang University,Ningbo 315100,Zhejiang)

机构地区：[1]浙江大学生物系统工程与食品科学学院、智能食品加工技术与装备国家地方联合工程研究中心、浙江省农产品加工技术研究重点实验室、浙江省健康食品制造与品质控制国际合作基地、浙江大学馥莉食品研究院,杭州310058 [2]浙江大学宁波研究院,浙江宁波315100

出　　处：《中国食品学报》2024年第6期341-353,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD2100803)。

摘　　要：采用感官定量描述、香气萃取物稀释分析技术、气味活性值(OAVs)与香气组分重组模型等分子感官技术,结合气相色谱-质谱(GC-MS)、气相色谱-嗅闻(GC-O)、电子鼻等现代仪器分析新鲜杨梅汁热处理前、后风味差异的关键贡献组分。香气萃取物稀释分析结果表明,经热处理后,杨梅汁中青草和清鲜香气活性组分稀释因子减小,呈现甜香的香气活性组分稀释因子增大,并新生成煮甜瓜、刺激、腐臭和皮革等气味。结合香气活性组分的变量投影重要度(VIP)和香气活性值(OAVs),鉴定得到13种关键香气变化组分,包括正己醛(青草/清鲜)、(Z)-3-己烯醛(青草/清鲜)、(E)-2-辛烯醛(甜香)、(E,Z)-3,6-壬二烯醛(西瓜皮)、(E)-2-壬烯醛(动物油脂)、(E,E)-2,6-壬二烯醛(青瓜/草药)、(E,E)-2,4-壬二烯醛(动物油脂)、2,5-二甲氧基苯甲醛(粪臭)、芳樟醇(青苹果)、丙酸香茅醇(苦味)、2,4-吡咯烷酮(刺鼻)、β-大马烯酮(甜香)和反-2-(2-戊烯基)呋喃(甜瓜味),可作为区分热处理杨梅汁与新鲜杨梅汁风味差异的贡献化合物,其中大马士酮的OAV(100756.95)最高。本研究可为杨梅汁产品开发和品质调控提供理论支撑。Molecular sensory science techniques such as quantitative sensory description,aroma extract dilution analysis technique,aroma activity values(OAVs)and aroma component recombination model were used to investigate the key contributing components of flavor differences between heat-treated and fresh bayberry juice by combining modern instruments such as gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfaction(GC-O)and electronic nose.The results of AEDA showed that after heat treatment,the FD of‘green/grassy’and‘fresh’aroma active components in bayberry juice decreased,and the FD of‘sweet’increased,and new aroma-active components such as‘boiled melon’,‘stimulating’,‘putrid’and‘leather’were produced.Combining the variable projection importance(VIP)and OAVs of the aroma active components,13 key aroma variables were identified,including hexanal(green/grassy),3-hexenal(green/grassy),(E)-2-octenal(sweet),(E,Z)-3,6-nonadienal(watermelon peel),(E)-2-nonenal(fatty),(E,E)-2,6-nonadienal(cucumber/herbaceous),(E,E)-2,4-nonadienal(shieldbug),2,5-dimethoxy-benzaldehyde(chicken fecal),linalool(green apple),10,10-dimethyl-2,6-dimethylenebicyclo[7.2.0]undecan-5-ol(bitter),pyrrolidine-2,4-dione(pungent/chemical),β-damascenone(sweet),(E)-2-(2-pentenyl)furan(melon)can be used as indicator compounds to distinguish heat-treated bayberry juice from fresh bayberry juice,with β-damascenone having the highest OAV value.This study could provide theoretical support for the product development and quality control of bayberry juice.

关 键 词：杨梅汁 热处理 挥发性组分 感官组学技术 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]