GC-MS结合电子鼻、电子舌分析6种糖炒燕山板栗的风味成分

Analysis of Flavor Components of 6 Kinds of Yanshan Chestnut by GC-MS Combined with Electronic Nose/Electronic Tongue

为了研究6种糖炒燕山板栗香气的构成特点及品种间滋味和气味上的差异。以6种糖炒板栗为原料,采用顶空固相微萃取-气相色谱-质谱联用(Headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术及气味活性值(Odor activity value,OAV)法分析6种糖炒板栗的挥发性风味成分和关键香气化合物,并结合电子鼻和电子舌对其挥发性气味成分和滋味进行分析。结果表明,通过GC-MS技术从6种糖炒板栗的挥发性成分中共检测出57种化合物,其中酯类19种,醇类12种,醛类5种,酮类5种,烯烃类4种,苯环类4种,胺类2种,其他类6种;其中23个OAV>1的成分被确定为糖炒板栗的关键香气成分。电子鼻评价结果显示6种糖炒板栗的主要挥发性气味成分为醇类、醛酮类、氮氧化合物、有机硫化物、无机硫化物以及甲基类几种。电子舌评价结果显示6种糖炒板栗在各项味觉指标上整体较为相似,其中丰富性和鲜味传感器对不同糖炒板栗的响应值最大,酸味和涩味最小,丰富性、鲜味、甜味、咸味、苦味、苦味回味6个指标为糖炒板栗的主要味觉指标。6种糖炒板栗的挥发性风味成分和含量都存在一定的差异,即不同品种糖炒板栗中的挥发性风味成分不同,且同种化合物在不同品种间的含量也有区别。通过主成分分析(Principal component analysis,PCA)、雷达色谱图分析、GC-MS技术结合电子鼻/电子舌可较好的区分不同品种糖炒板栗风味的差异,并确定其关键香气成分,为不同糖炒板栗的风味研究提供理论依据。

The primary objective of this study was to examine the aromatic composition characteristics of six varieties of sugar-roasted'Yanshan chestnuts'and to discern the distinctions in taste and odor between them.The volatile flavor constituents and pivotal aroma compounds of these sugar-roasted Chinese chestnuts were scrutinized using headspace solid-phase microextraction(HS-SPME)in conjunction with gas chromatography-mass spectrometry(GC-MS)and the odor activity value(OAV)method.Additionally,the volatile odor components and taste were assessed using electronic nose and tongue technologies.Results showed that,a total of 57 compounds were detected via GC-MS in the volatile components of these six types of sugar-roasted Castanea mollissima,which included 19 esters,12 alcohols,5 aldehydes,5 ketones,4 alkenes,4 benzodiazepines,2 amines,and 6 other components.Among these,23 constituents with an OAV greater than 1 were identified as the key aroma components of the sugar-roasted chestnuts.The electronic nose evaluation illustrated that the predominant volatile odor components of the six sugar-roasted Castanea mollissima were alcohols,aldehydes,ketones,nitrogen oxides,organic sulfides,inorganic sulfides,and methyl groups.Furthermore,the electronic tongue analysis indicated that these six roasted chestnuts exhibited similar taste indices.The richness and umami sensor demonstrated the most substantial response to the different roasted chestnuts,while the sour and astringent tastes were the least prominent.The main taste indices of the roasted chestnuts were determined to be richness,umami,sweetness,saltiness,bitterness,and a lingering bitter aftertaste.The volatile flavor components and their quantities differed among the six types of sugar-roasted chestnuts,implying that the volatile flavor components vary among different sugar-roasted chestnut varieties,and the levels of the same compound also differ between varieties.The use of principal component analysis(PCA),radar chromatogram analysis,and GC-MS technology combined with electronic nose/tongue technologies proved to be an effective means to distinguish the differences in flavor among different varieties of sugar-roasted Chinese chestnuts and identify the key aroma components.This research provides a theoretical foundation for future flavor research on different sugar-roasted Chinese chestnut varieties.