基于E-nose、HS-SPME-GC-MS和GC-IMS检测三种草莓鲜榨汁的香气

Aroma Determination of Three Freshly Squeezed Strawberry Juice Based on E-nose,HS-SPME-GC-MS and GC-IMS

不同草莓品种鲜榨汁风味存在较大区别,风味特征会直接影响草莓鲜榨汁消费者接受度和经济价值。本研究以妙香3号草莓、红颜草莓和黔莓2号草莓为研究对象,利用电子鼻(Electronic nose,E-nose)、顶空固相微萃取-气相色谱-质谱联用(Headspace Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)和气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)对三种草莓鲜榨汁的挥发性风味物质进行定性和定量分析。结果表明,三种草莓鲜榨汁中挥发性风味物质含量和种类有明显差别。电子鼻可以有效区分三种草莓鲜榨汁;HS-SPME-GC-MS检测出89种挥发性风味物质,包括55种酯类、9种醛类、7种醇类、13种酮类和5种酸类。其中22种挥发性风味物质是三种草莓鲜榨汁共有的,包括11种酯类、4种醛类、芳樟醇、5种酮类及壬酸。妙香3号鲜榨汁中5-己基二氢-2(3H)-呋喃酮含量较高,红颜草莓鲜榨汁中乙酸己酯和(Z)-乙酸-2-己烯-1-醇酯含量较高,黔莓2号草莓鲜榨汁中乙酸甲酯、丁酸甲酯、己酸甲酯、己醛、(E)-2己烯醛、芳樟醇和4-甲氧基-2,5-二甲基-3(2H)-呋喃酮含量较高。GC-IMS检测出60种挥发性风味物质,包括24种酯类、12种醛类、7种醇类、10种酮类、2种呋喃和5种其他物质。丁酸乙酯、乙酸异丙酯、2-己烯醛、1-戊烯-3-醇含量在三种草莓鲜榨汁中含量均较高,是形成草莓风味特性的关键物质。

Flavor of different freshly squeezed strawberry juice is quite different,and its characteristics will directly affect the economic value of freshly squeezed juice.In order to explore the differences of volatile organic compounds(VOCs)in Miaoxiang No.3(MX3),Hongyan(HY)and Qianmei No.2(QM2)strawberry freshly squeezed juice,VOCs were detected by electronic nose(E-nose),headspace solid phase micro extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS)qualitatively and quantitatively.The results showed that contents and species of VOCs in three freshly squeezed strawberry juice were significantly different.E-nose could distinguish these three freshly squeezed strawberry juice in terms of aroma characteristics.89 kinds of VOCs were detected by HS-SPME-GC-MS,including 55 esters,9 aldehydes,7 alcohols,13 ketones and 5 acids.Among them,22 kinds of VOCs were common to MX3,HY and QM2 strawberry freshly squeezed juice,including 11 kinds of esters,4 kinds of aldehydes,linalool,5 kinds of ketones and nonanoic acid.Content of 5-hexyldihydro-2(3H)-furanone in MX3 strawberry freshly squeezed juice was higher,while contents of hexyl acetate and(Z)-2-hexen-1-ol acetate in HY strawberry freshly squeezed juice were higher.Methyl acetate,methyl butyrate,methyl hexanoate,hexanal,(E)-2-hexenal,linalool and 4-methoxy-2,5 dimethyl-3(2H)-furanone in QM2 strawberry freshly squeezed juice were higher.60 kinds of VOCs were identified by GC-IMS,including 24 esters,12 aldehydes,7 alcohols,10 ketones,2 furans and 5 others.Contents of ethyl butyrate,isopropyl acetate,2-hexenal and 1-penten-3-ol were higher in the three freshly squeezed strawberry juice,which were regarded as the key VOCs for the formation of flavor characteristics in freshly squeezed strawberry juice.