基于感官导向的香荚兰特征风味物质分析及重构

采用顶空固相微萃取结合气相色谱-质谱联用法分析香荚兰提取物挥发性香气成分组成。以感官为导向，利用嗅觉阈值、香气活性值（odour active value,OAV）及香气重组实验研究香荚兰提取物特征风味物质并进行重构。结果表明，香荚兰提取物中共检出83种香气成分，与香荚兰提取物特征风味密切相关的奶香、甜香、酸香、膏香、焦香、豆香和辛香香韵特征成分共有34种。基于OAV判断香兰素、4-(乙氧基甲基)苯酚、愈创木酚、乙酸、4-乙烯基愈创木酚、香草醇乙醚等14种化合物为香荚兰提取物特征风味的关键贡献成分。14种关键贡献成分的重组样品具有香荚兰样的奶香、甜香、烟熏香和酸香，香荚兰特征香气风格辨识度明显，与香荚兰特征风味天然香原料的感官相似度达92.33%。香兰素、4-(乙氧基甲基)苯酚、愈创木酚、乙酸、4-乙烯基愈创木酚、香草醇乙醚、乳酸乙酯等14种化合物被鉴定为香荚兰特征风味物质，可作为香荚兰特征风味天然香原料质控的关键指标，也可为复配重构香荚兰特征风味添加剂提供物质基础。

Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma components of vanilla extract. The characteristic flavor compounds of vanilla extract were analyzed by a sensory-guided approach based on olfactory threshold and odor activity value (OAV) and reconstituted by aroma recombination test. The results showed that 83 aroma compounds were detected in vanilla extract, and 34 aroma components contributing to creamy, sweet, sour, acidic aroma, balsamic, burnt, bean-like and spicy aroma notes were found to be closely related to the characteristic flavor of vanilla extract. According to their OAV values, 14 aroma compounds including vanillin, 4-(ethoxymethyl) phenol, 2-methoxy-phenol, acetic acid, 4-vinyl guaiacol, and vanillin ethyl ether were identified as the key components contributing to the characteristic flavor of vanilla extract. The aroma recombination sample of these characteristic flavor compounds had vanilla-like creamy, sweet, smoked and sour aromas, and could be used to identify the characteristic aroma of vanilla with a sensory similarity of 92.33%, indicating that the 14 characteristic flavor compounds can be used as key indicators for quality control of natural perfumes with the characteristic flavor of vanilla and provide a material basis for the reconstitution of food additives with the characteristic flavor of vanilla.