Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
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DOI：
10.1016/j.foodres.2017.11.054
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发表时间：
2018-03-01
影响因子：
8.1
通讯作者：
Wu, Xinye
中科院分区：
文献类型：
--
作者：
Chen, Qinqin;Song, Jianxin;Wu, Xinye
采用顶空固相微萃取-气相色谱-质谱法(HS-SPME/GC-MS)和电子鼻(E-Nose)对10个不同品种鲜枣的挥发性成分进行了分析。GC-MS分析结果表明，红枣中共鉴定出51种香气成分，其中己酸、己醛、(E)-2-己烯醛、(Z)-2-庚烯醛、苯甲醛和(E)-2-壬烯醛为主要香气成分，贡献率达70%以上。利用GC-MS数据的聚类分析和电子鼻数据的主成分分析和线性判别分析对枣品种进行了鉴别。结果表明，红枣主要分为A组(JZ、PDDZ、JSXZ、LWZZ)和B组(BZ、YZ、MZ、XZ、DZ)。A组与B组的醇、酸、芳香族化合物含量差异显著，GC-MS与电子鼻联用可以快速、准确地鉴别不同品种红枣的总体风味差异。
Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC MS (headspace solid phase micro-extraction combined with gas chromatography mass spectrometry) and E-nose (electronic nose). GC MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes.