Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis
Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis
复制标题
DOI：
10.1016/j.foodres.2015.03.006
复制
发表时间：
2015-06-01
影响因子：
8.1
通讯作者：
Ye, Xingqian
中科院分区：
文献类型：
--
作者：
Cheng, Huan;Chen, Jianle;Ye, Xingqian
杨梅（杨梅）西葫芦（et Zucc.）因其独特而精致的风味而成为中国最受欢迎和珍贵的水果之一。本研究采用顶空气固相微萃取（HS-SPME）、气相色谱-质谱联用（GC-MS-O）和嗅觉分析（GC-MS-O）对3个杨梅品种果实的香气活性特征进行了表征。目的是通过香气来区分杨梅品种。采用优化后的HS-SPME/GC-MS，共鉴定了55种挥发性成分，分别为醛类（10）、醇类(9)、酯类(8)、萜烯类（17）和其他（11）。同时，采用检测频率分析法（DFA）对36种芳香活性化合物进行了嗅觉检测。己醛（草状）、(E)-2-己烯醛（绿色）、壬醛（果、花）、1-己醇（花）和异核酚（木）在3个品种中得到鉴定。进一步的主成分分析揭示了活性成分对杨梅品种群间气味差异的影响。杨梅具有较强的“草本”气味，主要由苯甲酸和甲酯引起。DK杨梅的“草”味较重，主要由2,6-二甲基1-2,4,6-辛三烯引起，FHZ杨梅的“松”味较重，主要由a-蒎烯引起。将GC-MS-O和电子鼻技术与PCA相结合，可以成功地对杨梅品种进行鉴别。(C) 2015 Elsevier Ltd.版权所有。
Chinese bayberry (Myrica rubra Sieb. et Zucc.) is one of the most popular and valuable fruits in China because of its unique and exquisite flavor. In this study, headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry and olfactometry (GC-MS-O) analyses were used to characterize the aroma-active profiles of the fruits from three different bayberry cultivars. The aim was to differentiate the bayberry cultivars by their aroma. Fifty-five volatile,components, composed of aldehydes (10), alcohols (9), esters (8), terpenes (17), and others (11), were identified by optimized HS-SPME/GC-MS. Meanwhile, 36 aromaactive compounds were detected by olfactometry using detection frequency analysis (DFA). Hexanal (grasslike), (E)-2-hexenal (green), nonanal (fruit, flower), 1-hexanol (flower), and isocaryophillene (wood) were identified mall three cultivars. Further principal component analysis (PCA) of the active aromas revealed their contributions to the odor differences among the bayberry cultivar groups. The BQbayberry was characterized by having a stronger "herb" odor, which is mainly caused by benzoic acid and methyl ester. DK bayberry had a stronger "grass" odor, which is mainly caused by 2,6-dimethy1-2,4,6-octatriene, while FHZ bayberry had a stronger "pine" odor, which is caused mainly by a-pinene. The GC-MS-O and electronic nose techniques, when combined with PCA, could be used to successfully distinguish between different bayberry cultivars. (C) 2015 Elsevier Ltd. All rights reserved.