气味活度值法评价蓝莓果皮、果肉、果汁挥发性香气成分

为了更好地分析蓝莓的香气价值,为高效利用蓝莓资源提供理论依据,本文应用顶空-固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分离鉴定蓝莓果皮、果肉、果汁的挥发性香气成分,结合香气阈值确定气味活度值(OAV),评价香气成分的贡献,进而确定关键风味化合物。研究表明:密斯蒂果肉、布里吉塔果肉与布里吉塔果汁关键风味化合物为大马士酮、芳樟醇、2-壬烯醛;密斯蒂果汁关键风味化合物为大马士酮、芳樟醇;密斯蒂果皮关键风味化合物为癸醛、2-壬烯醛、壬醛、芳樟醇、右旋萜二烯;布里吉塔果皮关键风味化合物为2,4-壬二烯醛、癸醛、2-壬烯醛、壬醛、芳樟醇。布里吉塔果皮气味活度值较高,果肉与果汁则较低,适合鲜果食用,而密斯蒂与之相反,适合做加工产品。

Evaluation of Volatile Aroma Components in Blueberry Peel,Pulp and Juice by Odor Activity Value

In order to better analyze the edible value of the blueberry fruit and provide a theoretical basis for the utilization of excellent blueberry resources.In this paper,volatile aromatic components,the contribution of aromatic components and the key flavor compounds of blueberry peel,pulp and juice were separated and identified by head space-solid phase microextractiongas chromatography-mass spectrometry(HS-SPME-GC-MS)and odor activity value(OAV).The key flavor compounds of Misty pulp,Brigitta pulp and Brigitta juice wereβ-damascenone,linalool,2-nonenal.The key flavor compounds of Misty juice wereβ-damascenone,linalool.The key flavor compounds of Misty peel were decanal,2-nonenal,nonanal,linalool,(+)-limonene The key flavor compounds of Brigitta peel were 2,4-nonadienal,decanal,2-nonenal,nonanal,linalool.There were the higher odor activity value in Brigitta peel and lower odor activity value in Brigitta pulp and juice.Brigitta was suitable for fresh fruit consumption.On the contrary,misty was suitable for processing products.