热加工西瓜汁关键异味成分的初步鉴定

Preliminary Identification of Key Off-flavor in Thermal Treatment Watermelon Juice

西瓜汁经热加工后会产生强烈的不愉快气味,严重影响西瓜汁正常的清香风味。为了找出热处理后西瓜汁的关键异味成分,本研究采取固相微萃取(SPME)和溶剂辅助风味蒸发(SAFE)两种方法全面萃取其挥发性成分,并结合GC-O-MS对其进行了定性定量分析。热加工西瓜汁的整体异味以蒸煮味最为突出,异味的形成是多种物质综合作用的结果,初步鉴定出西瓜汁中的六种关键异味成分,分别为反-2-庚烯醛(肥皂,苦杏仁)、反-2-辛烯醛(脂肪,咖啡味)、己醇(花香,苦味)、二丙基二硫醚(洋葱,硫醚味)、癸醛(肥皂,刺激味)、正辛醇(金属,烧焦气味),同时这六种异味化合物通过重组模型的构建得到了验证。

After the watermelon juice was processed by heating,it would produce strong unpleasant smell,which would seriously affect the normal flavor of the watermelon juice.In order to find out the key off-flavor of thermal treatment watermelon juice,the volatile compounds of watermelon were comprehensively extracted by solid phase micro extraction (SPME) and solvent assisted flavor evaporation (SAFE),then they were analyzed by GC-O-MS to do qualitative and quantitative analysis.The overall flavor of thermal treatment watermelon juice was prominent in cooking flavor,whose formation was the result of the combination of various compounds.The six key off-flavor compounds of watermelon juice were preliminary identified,including trans-2-heptenal (soap,bitter almond),trans-2-octenal (fat,coffee),hexanol (flower,bitter),dipropyl disulfide (onion,sulfur),decanal (soap,pungent),n-octanol (metal,burnt),and these six compounds were verified by the construction of recombinant models.