GC-MS和电子鼻联用对番茄酱风味品质的研究

Study on Flavor Quality of Tomato Sauce by GC-MS and Electronic Nose

使用电子鼻和气相色谱-质谱联用技术对市售番茄调味酱的挥发性风味物质进行评价分析。研究结果表明醋酸、甲硫醚、甲基庚烯酮、3-丁炔-1-醇、乙酸乙酯、丙酮和D-柠檬酸为市售番茄酱中的主要挥发性风味物质,其平均相对含量分别为62.73%、7.95%、5.94%、5.16%、4.91%、3.63%和1.89%。基于电子鼻技术发现市售番茄酱根据其品质特征可划分为3个聚类,采用显著性分析发现不同聚类间的差异是由于芳香类物质、有机硫化物、甲烷类和乙醇类物质含量不同导致的。基于气相色谱-质谱联用技术发现风味品质较佳的番茄酱挥发性风味物质中甲基庚烯酮和甲硫醚相对含量较高而醋酸含量偏低。

The flavor profile characterizations of commercial ketchup were studied by electronic nose and gas chromatography-mass spectrometry(GC-MS). The results showed that acetic acid,methyl sulfide,methyl heptane,3-butylene-1-alcohol,ethyl acetate,acetone and D-citric acid were major volatile components in commercial ketchup,with the relative abundance of 62.73 %,7.95 %,5.94 %,5.16 %,4.91 %,3.63 % and 1.89 %,respectively. Principal component analysis showed all commercial ketchup samples could be divided into three clusters based on electronic nose. Meanwhile,the relative abundance of aromatic compounds,organic sulfides,methane and ethanol substances were identified by significance analysis as key variables associated with the flavor quality difference. The result of GC-MS indicated that the relative abundance of methyl heptane and methyl sulfide were higher in ketchup with better flavor quality,while acetic acid showed the opposite situation.