Analysis of Volatile Aroma Compounds of Heated Rosa roxbuighii Tratt Juice by Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

doi:10.7506/spkx1002-6630-201806036

Abstract

Abstract: Fuzzy comprehensive evaluation was employed in the present research to assess the sensory quality of heated Rosa roxburghii Tratt juice. Subsequently, the volatile aroma components of raw and heated juice samples were determined by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) and analyzed by principal component analysis (PCA). Results showed that a total of 65 volatile components were detected from raw juice and 4 heated samples, dominated by aldehydes, alcohols and alkenes. The number and amount of volatile compounds in the heated samples increased first and then decreased; 70 ℃, 30 min heated juice contained the largest number (61) of volatile compounds, accounting for 89.22% of the total, and its volatie composition was most similar to that of raw juice. The main aroma components identified by PCA were esters and alkenes. These findings were consistent with fuzzy comprehensive evaluation. Therefore, heat treatment at 70 ℃ for 30 min were the optimal conditions for thermal processing of R. roxburghii Tratt juice.

Key words: solid-phase microextraction, gas chromatography-mass spectrometry, Rosa roxburghii Tratt juice, principal component analysis

CLC Number:

TS201.2

PENG Bangyuan, ZHANG Hongli, SUN Xiaojing, WANG Xueya, DING Zhuhong. Analysis of Volatile Aroma Compounds of Heated Rosa roxbuighii Tratt Juice by Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis[J]. FOOD SCIENCE, 2018, 39(6): 230-236.

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Analysis of Volatile Aroma Compounds of Heated Rosa roxbuighii Tratt Juice by Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

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