关键词: 无花果提取物；气相色谱-质谱；气相色谱-嗅闻；香气重组与缺失实验；关键特征风味物质

Abstract: In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactory (GC-O) were applied to identify and analyze the volatile aroma compounds of the ethanol extract of figs. Its key characteristic flavor compounds were analyzed by odor activity (OAV) and aroma recombination and omission tests. The results showed that a total of 40 volatile aroma components were identified, of which 18 compounds, such as isobutyrate, γ-butyl lactone, aromatic camphor, nonaldehyde, vanillin and furfural, were important aroma components in the fig extract (OAV > 1). The aroma recombination experiments showed that the sensory properties of the recombined samples, which had typical aroma characteristics such as fruity, sweet, baked and burnt sweet with slight sour, ointment-like and milky, were similar to those of the fig extract. Furthermore, the aroma omission experiments identified gamma-hexanoate, ethyl palmitate, phenmethanol, aromatic camphor, vanillin, benzaldehyde, 4-hydroxy-2,5-dimethyl-3 (2H)-furan, 5-hydroxymyfuran, and methyl cyclopentanolone as key characteristic flavor compounds of the fig extract. The findings of this study provide a theoretical basis for the development and quality control of fig characteristic flavorings.

Key words: fig extract; gas chromatography-mass spectrometry; gas chromatography-olfactometry; aroma recombination and omission experiment; key characteristic flavor substances