5种市售脐橙果实香气成分的主成分分析

Principal Components Analysis of Aroma Components of Marketed Navel Oranges from Five Varieties

研究5种市售脐橙的香气成分,并探索将脐橙香气成分作为风味评价指标的可能性。采用固相微萃取和气相色谱-质谱联用技术测定5种市售脐橙果实的香气成分,并用主成分分析法对脐橙果实的香气成分进行分析。结果表明:5种市售脐橙的香气成分存在较大差异,从中检出65种香气成分,主要是单萜、倍半萜、醛类、酮类、醇类和酯类,第一主成分、第二主成分分别指向单萜、烯萜类氧化衍生物。这些香气成分的差异,形成脐橙各自的风味特征,脐橙香气成分的主成分分析可以作为脐橙香气品质潜在的评价方法。

In the current work,the aroma components of marketed navel oranges from five varieties such as Fengjie Newhal navel orange,Fengjie navel orange Fengyuan 72-1,Gannan Newhall navel orange,Changhong navel orange and Beibei Powell navel orange were investigated by solid phase microextraction（SPME） followed by gas chromatography-mass spectrometry （GC-MS） combined with principal component analysis,and the feasibility of using aroma components for flavor evaluation of orange was explored.The orange varieties presented a large difference in their aroma components.The number of aroma components identified in them was 65,mainly monoterpenes,sesquiterpenes,aldehydes,ketones,alcohols and esters.The first and second principal components were explained as monoterpenes and oxided terpenoid derivatives,respectively.The difference of these aroma components resulted in the unique flavor characteristics of different orange varieties.Therefore,principal component analysis has the potential to be used for aroma quality evaluation of orange.