摘要
以百香果作为研究材料,使用香气稀释提取分析结合气相色谱-嗅觉-质谱方法分析不同前处理条件下百香果的香气化合物及其香气活性值(odor activity value,OAV)。其中β-大马士酮的香气稀释因子与OAV最高,可被认为是百香果香气最重要的贡献物。通过香气重组与缺失试验,发现重组模型与百香果香气没有明显差异,5组香气化合物(酯类、β-大马士酮、挥发性酚类、C6醇类和脂肪酸类物质)对百香果香气存在影响。
Passion fruit was used as the study material to analyze the aroma compounds and their aroma activity value(OAV) under different pretreatment conditions using aroma dilution extraction analysis combined with gas chromatography-olfactometry-mass spectrometry method. Among them, β-damascenone had the highest aroma dilution factor and OAV, which could be considered as the most important contributor to the aroma of passion fruit.Through aroma recombination and deletion tests, it was found that there was no significant difference between the recombination model and passion fruit aroma, and five groups of aroma compounds had effects on passion fruit aroma.
作者
顾钰宸
冯涛
GU Yuchen;FENG Tao(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《中国果菜》
2023年第1期25-33,共9页
China Fruit & Vegetable
基金
中国烟草集团香精香料重点实验室开放课题。
