摘要
以嘎拉苹果为试材,使用电子鼻和气相色谱-质谱联用技术研究其在20℃贮藏期间芳香品质的变化。电子鼻检测结果表明,通过线性判别分析,可以将不同贮藏期的苹果区分开。气相色谱-质谱检测结果表明,嘎拉苹果在采后贮藏期间的主要挥发性成分为己醛、(E)-2-己烯醛、乙酸丁酯、乙酸-2-甲基丁酯、乙酸己酯、2-甲基丁酸己酯、1-丁醇、2-甲基-1-丁醇、1-己醇、草蒿脑和α-法尼烯。将检测到的主要挥发性芳香物质进行主成分分析和线性判别分析,结果表明,通过气相色谱-质谱分析可以区分不同贮藏期的苹果果实。
The aroma quality of Gala apple during storage at 20 ℃ was evaluated by electronic nose and gas chromatography-mass spectrometry(GC-MS). The obtained data from electronic nose were analyzed using linear discriminant analysis. The results showed that linear discriminant analysis(LDA) could successfully discriminate Gala apple with different storage periods. Meanwhile, based on principal component analysis(PCA) and linear discriminant analysis, GC-MS could distinguish Gala apple from different storage periods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期164-168,共5页
Food Science
基金
国家现代农业(苹果)产业技术体系建设专项(MATS)
关键词
电子鼻
气相色谱-质谱联用
苹果
芳香品质
electronic nose
gas chromatography-mass spectrometry
apple
aroma quality
