基于主成分分析构建初榨橄榄油香气质量评价模型

Modeling for Aroma Quality Evaluation of Virgin Olive Oil Based on Principal Component Analysis

采用热脱附-气相色谱质谱联用技术(TD-GC-MS)测定10个橄榄油样本中的挥发性物质,鉴定出22种主要风味物质,利用主成分分析法构建香气质量评价模型。结果表明:第一主成分至第六主成分的累积贡献率为96.626 1%,能够较好地反映原始数据的信息;通过主成分分析法,鉴定出初榨橄榄油的主要香气物质是:正己醇、(E)-2-己烯-1-醇、2-乙基己醇、柠檬烯、1-戊烯-3-醇、(E,E)-2,4-己二烯醛、正己醛、叶醇、(E)-2-戊烯-1-醇、(Z)-2-戊烯-1-醇、(E)-2-己烯醛、Z-罗勒烯、乙酸己酯、(E,E)-2,4-庚二烯醛、正戊醇;同时,构建香气质量评价模型,为初榨橄榄油的香气质量评价提供了一种新方法。

The volatile flavor compounds in 10 tested olive oil samples were determined by thermal desorption-gas chromatography-mass spectrometry(TD-GC-MS), and 22 major flavor substances were analyzed and identified. The aroma quality evaluation model was constructed by principal component analysis. The results showed that the cumulative contribution rate of the first to sixth principal components was 96.626 1%, which could better reflect the information of the original data;The main aroma substances identified in virgin olive oil by principal component analysis were:1-Hexanol,(E)-2-pentenol,2-Ethylhexanol,Limonene,1-Penten-3-ol,1-Penten-3-ol,Hexan-1-al,(Z)-3-Hexen-1-ol,(E)-2-pentenol,(Z)-2-pentenol,(E)-2-Hexanal,cis-Allocimene,Hexyl acetate,(E,E)-2,4-Heptadienal,1-Pentanol. At the same time, the aroma quality evaluation model was established to provide a new method for the aroma quality evaluation of virgin olive oil.