摘要
以7个厂家的菊花精油为研究对象,对菊花精油样品进行感官评价,然而采用GC-MS对菊花精油样品中的挥发性化合物进行定性、定量分析。用偏最小二乘回归法(PLSR)对感官评价与GC-MS结果做相关性分析,结果显示,菊花精油中的挥发性化合物——花侧柏烯、芳樟醇、β-月桂烯、石竹烯、β-愈创木烯、δ-松油烯、莰烯、α-萜品油烯、大根香叶烯B、对伞花烃、异龙脑、二氢茉莉酮酸甲酯、α-水芹烯和桉叶油醇与感官属性呈现较好的显著性相关。通过相关性分析确定菊花精油的风味物质。
In this study, 7 kinds of Chrysanthemum essential oils were evaluated by sensory descriptive analysis.The volatile compounds were identified by gas chromatography-mass spectrometer（GC-MS）. The correlation analysis between volatiles and sensory evaluation was assessed by partial least squares regression（PLSR）. The correlation result showed cuparene, linalool, β-myrcene, caryophyllene, β-guaiene, δ-cadinene, camphene, α-terpinolen, germacrene B,4-isopropyltoluene, isoborneol, dihydro methyl jasmonate, α-phellandrene, and eudesmol were flavor substances, which covaried with characteristic aroma of Chrysanthemum essential oils. The flavor substances were confirmed by the results of the correlation analysis between volatiles and sensory evaluation.
作者
肖作兵
范彬彬
牛云蔚
刘军华
李静
孔佳丽
Xiao Zuobing1,2, Fan Binbin1, Niu Yunwei1, Liu Junhua1, Li Jing1, Kong Jiali1(1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418;2Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 20023)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第3期299-305,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(2147614090)
国家重点研发计划纳米科技重点专项(2016YFA0200304)
