摘要
采用固相微萃取(SPME)技术结合气相色谱-质谱(GC/MS)分析得到了21个苹果样品的香气成分,对鉴定出的48种化合物进行主成分分析(PCA)。结果表明,主成分分析能够将原始信息约化在主分量中,前5个主分量累积贡献率达到75.49%,分析得出烟台富士苹果的独特风味品质主要由丁酸和己酸的酯类化合物以及某些高级醇、烯类、酸类和烯醛等构成,较好地反映了烟台富士系苹果的香味构成情况。
The aroma components of 21 apple varieties were analyzed by solid -phase micro -extraction （SPME） combined with gas chromatography mass spectrum （GC/MS）. Forty -eight aromatic substances were identified and then were analyzed by principal component analysis. The results indicated that the former five principal components accounted for 75.49% of the cumulative contribution value. The volatile compo- nents consisted of the butyrate, hexanoate, and some higher alcohol, terpenes, organic acids and aldehydes, which constituted the unique characteristic scent of the Yantai apple.
出处
《山东农业科学》
2013年第1期63-66,共4页
Shandong Agricultural Sciences
关键词
富士苹果
香气成分
主成分分析
Fuji apple
Aroma components
Principal component analysis
