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作 者:陈丹燕 罗雯萃 黎凤玲 李海花 张沛清 刘惠娜[1] 许良政[1] 吕汉清 Chen Danyan;Luo Wencui;Li Fengling;Li Haihua;Zhang Peiqing;Liu Huina;Xu Liangzheng;Lv Hanqing(College of Life Sciences,Jiaying University,Meizhou 514015,China)
出 处:《广东化工》2024年第13期130-133,137,共5页Guangdong Chemical Industry
基 金:广东省科技创新战略专项资金“攀登计划”专项资金项目(pdjh2022b0489)。
摘 要:采用气相色谱-质谱联用技术(GC-MS)对沙田柚、三红柚、强德勒柚及嘉园柚四种柚皮精油的挥发性成分进行分析和鉴定,并通过相对香气活性值(ROAV)结合人工嗅闻的感官评定法对四种精油生物关键香味物质进行了鉴定。结果表明,从柚皮精油中共鉴定出24种挥发性化合物,四种柚皮精油挥发物的组成及含量分布均存在差异,其感官香型亦存在差异。结合ROAV法进一步筛选出四种柚皮精油所含关键风味物质主要有柠檬醛、d-柠檬烯、β-蒎烯、癸醛及β-月桂烯等,上述物质在不同柚皮精油中的分布差异是造成其形成各自香味特征的重要原因。该研究确定了不同柚皮精油中含的关键香气成分,可为柚类特征风味产品的开发及利用提供理论参考。Gas chromatography-mass spectrometry(GC-MS)was used to analyze and identify the volatile components of the pomelo peel essential oils in 4 different cultivars,i.e.,Shatian pomelo,Sanhong pomelo,Qiangdele pomelo and Jiayuan pomelo,respectively.The key fragrance substances of the four essential oils were identified by the sensory evaluation method of relative aroma activity value(ROAV)combined with artificial sniffing.The results showed that a total of 24 volatile compounds were identified from the essential oils,and the composition and content distribution of volatiles and the sensory fragrance types of the four essential oils were different.Combined with ROAV method,the key flavor substances contained in four essential oils were mainly citral,d-limonene,β-pinene,decaldehyde andβ-myrcene,respectively.The distribution differences of the above substances in different essential oils were important reasons for the formation of their respective fragrance characteristics.This study identified the key aroma components contained in different pomelo peel essential oils,which could provide a theoretical reference for the development and utilization of pomelo characteristic flavor products.
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