Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
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DOI：
10.1016/j.foodchem.2021.130604
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发表时间：
2021-07-20
期刊：
影响因子：
8.8
通讯作者：
Tian, Honglei
中科院分区：
文献类型：
--
作者：
Tan, Fengling;Wang, Peng;Tian, Honglei
采用气相色谱-质谱-嗅觉联用技术（GC-MS-O）对4个蟠桃品种（RP 1、ZLP、RP 18和ZP）鲜桃汁的香气成分进行了分析。通过GC-MS-O共鉴定出32种香气活性化合物，并进一步定量。其中，14种芳香活性化合物的气味活性值（OAV）大于1，几种内酯和醛作为FPJ的关键芳香活性组分。偏最小二乘回归（PLSR）分析表明，RP 18与“果味”、“甜味”和“桃味”相关性最高，ZLP与“花香”、“绿色和青草味”相关性最高，验证了定量描述分析（QDA）的结果。此外，基于RP 18的实际浓度进行香气重组实验以模拟蟠桃汁的香气特征。省略实验表明，内酯类物质对FPJ的特征香气有极显著影响。
The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further quantified. Of these, 14 aroma-active compounds presented odor activity values (OAVs) greater than 1, with several lactones and aldehydes contributing as key aroma-active components of FPJs. Partial least-squares regression (PLSR) revealed that RP18 was greatly related to "fruity", "sweet" and "peach-like" attributes, while ZLP was highly correlated with "floral" and "green and grassy" attributes, confirming the quantitative describe analysis (QDA) results. In addition, an aroma recombination experiment was conducted to mimic the aroma profile of flat peach juice based on the actual concentrations of RP18. Omission experiments indicated that lactones were very highly significant for the characteristic aroma of FPJ.