不同成熟度唐古特白刺果风味特征分析

Analysis of flavor characteristics of Nitraria tangutorum Bobr. fruit at different maturity

目的 探究不同成熟度唐古特白刺果风味特征差异。方法 以3个不同采收期唐古特白刺果为试材,采用电子舌味觉分析仪和气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对其风味特征进行研究。结果 电子舌结果 表明,成熟度C唐古特白刺果中的甜味和鲜味值显著高于成熟度A和B,而成熟度A的唐古特白刺果咸味值高于成熟度B和C。GC-IMS分析表明,不同成熟度唐古特白刺中定性检出36种挥发性有机化合物(volatile organic compounds, VOCs),其中单体主要包括酯类9种、醛类5种、醇类4种、酮类8种;随着唐古特白刺果成熟度增加,异戊酸甲酯、乙酸-2-甲基丁酯、异戊醇、乙醇、2-戊酮峰体积呈上升趋势,而乙酸乙酯、(E)-2-己烯醛、异戊醛、乙偶姻呈下降趋势。结论 综合电子舌和GC-IMS结果 ,唐古特白刺果在成熟度A时咸味值最高,在成熟度C时甜味值最高,在成熟度B时风味物质变化最大。可根据唐古特白刺果不同成熟阶段的风味特点,为其潜在的加工利用价值提供依据。

Objective To explore the flavor characteristics of Nitraria tangutorum Bobr. fruit with different maturity. Methods Nitraria tangutorum Bobr. fruits at 3 different harvest periods were used as the experimental raw materials. The flavor characteristics was analyzed by electronic tongue taste analyzer and gas chromatography-ion mobility spectrometry(GC-IMS). Results The results of the electronic tongue showed that the sweetness and umami values of Nitraria tangutorum Bobr. fruits at maturity C were significantly higher than those of maturity A and B, and the saltiness value of Nitraria tangutorum Bobr. fruit at maturity A was higher than that of maturity B and C. GC-IMS analysis showed that a total of 36 volatile organic compounds(VOCs) were identified in Nitraria tangutorum Bobr. fruits at different maturity, of which the monomers mainly included 9 kinds of esters, 5 kinds of aldehydes, 4 kinds of alcohols and 8 kinds of ketones. With the increase of the maturity of Nitraria tangutorum Bobr.fruit, the peak volumes of methyl isovalerate, 2-methyl butyl acetate, isoamyl alcohol, ethanol and 2-pentanone increased, while ethyl acetate,(E)-2-hexenal, isovaleral and acetoin decreased. Conclusion According to the comprehensive results of electronic tongue and GC-IMS, Nitraria tangutorum Bobr. has the highest saltiness value at maturity A, the highest sweetness value at maturity C, and the greatest change of flavor substances at maturity B.According to the change characteristics of flavor of Nitraria tangutorum Bobr. at different maturities, it can provide a basis for its potential processing and utilization value.