SPME-GC-MS与SPME-GC-O协同鉴定菇娘果关键香气成分

doi:10.7506/spkx1002-6630-20210726-306

食品科学 ›› 2022, Vol. 43 ›› Issue (20): 296-303.doi: 10.7506/spkx1002-6630-20210726-306

SPME-GC-MS与SPME-GC-O协同鉴定菇娘果关键香气成分

刘子豪，王笑园，傅娆，温馨，倪元颖

（中国农业大学食品科学与营养工程学院，北京 100083）

出版日期:2022-10-25 发布日期:2022-10-26

Identification of the Main Aroma Components in Physalis (Physalis pubescens L.) Fruits by Solid Phase Microextraction Extraction and Gas Chromatography-Mass Spectrometry Combined with Gas Chromatography-Olfactometry

LIU Zihao, WANG Xiaoyuan, FU Rao, WEN Xin, NI Yuanying

(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2022-10-25 Published:2022-10-26

摘要/Abstract

摘要： 运用顶空固相微萃取、气相色谱-质谱联用、气相色谱-嗅闻（gas chromatography-olfactometry，GC-O）技术，结合气味活性值（odor active value，OAV）对菇娘果挥发性成分和香气活性成分进行鉴定，综合评价单个挥发性组分对整体香气贡献程度，确定关键香气成分。结果表明，菇娘果中有43 种挥发性组分，其中有10 种主要香气活性物质（OAV＞1），主要包括4 种醛酮类化合物（正己醛、甲硫基丙醛、反-2-顺-6-壬二烯醛、1-辛烯-3-酮），其香气分别描述为青草味、薯片味、黄瓜味、蘑菇味；5 种酯类化合物（甲基-2-甲基丙酸酯、丁酸甲酯、2-甲基丁酸甲酯、丁酸甲基乙基酯、癸酸甲酯），其香气分别描述为花香、果香、苹果香、刺激果香、葡萄酒香；1 种呋喃类化合物（2-戊基呋喃），其香气描述为焦糖味。GC-O法中，4 名嗅闻人员主要鉴定出“苹果味”2-甲基丁酸甲酯、“薯片味”甲硫基丙醛和“青草味”己醛。通过香气定性和感官定量描述性分析发现，2-甲基丁酸甲酯、甲硫基丙醛和己醛是菇娘果的主要香气成分。

关键词: 菇娘果；香气；气相色谱-质谱法；气相色谱嗅觉测量技术

Abstract: The volatile components and aroma active components in physalis fruits were identified, the contribution of individual volatile components to the overall aroma was comprehensively evaluated, and the key aroma components were determined by solid phase microextraction extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) combined with gas chromatography-olfactometry (GC-O) based on odor activity values (OAVs). The results showed that a total of 43 volatile components were determined in physalis fruits. Ten main aroma active substances (OAV > 1) were identified, including four aldehydes and ketones (n-hexanal, methylthiopropionaldehyde, trans-2-cis-6-nonadienal, and 1-octene-3-one), whose aromas are described as grassy, potato chip-like, cucumber-like, and mushroom-like, respectively; five ester compounds (methyl-2-methyl methyl propionate, methyl butyrate, methyl 2-methyl butyrate, methyl ethyl butyrate, and methyl decanoate), whose aroma are described as floral, fruity, apple-like, stimulating fruity, and wine-like, respectively; and one furan compound (2-pentylfuran), whose aroma is described as caramel-like. In the GC-O method, four trained judges mainly identified the “apple-like aroma” of methyl 2-methylbutyrate, the “potato chip-like flavor” of methylthiopropionaldehyde and the “grass flavor” hexanal. Through the qualitative and sensory quantitative descriptive analysis, it was found that methyl 2-methylbutyrate, methylthiopropionaldehyde and hexanal were the main aroma components.

Key words: Physalis pubescens L.; aroma; gas chromatography-mass spectrometry; gas chromatography-olfactometry

中图分类号:

TS261.4

刘子豪，王笑园，傅娆，温馨，倪元颖. SPME-GC-MS与SPME-GC-O协同鉴定菇娘果关键香气成分[J]. 食品科学, 2022, 43(20): 296-303.

LIU Zihao, WANG Xiaoyuan, FU Rao, WEN Xin, NI Yuanying. Identification of the Main Aroma Components in Physalis (Physalis pubescens L.) Fruits by Solid Phase Microextraction Extraction and Gas Chromatography-Mass Spectrometry Combined with Gas Chromatography-Olfactometry[J]. FOOD SCIENCE, 2022, 43(20): 296-303.

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SPME-GC-MS与SPME-GC-O协同鉴定菇娘果关键香气成分

Identification of the Main Aroma Components in Physalis (Physalis pubescens L.) Fruits by Solid Phase Microextraction Extraction and Gas Chromatography-Mass Spectrometry Combined with Gas Chromatography-Olfactometry

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