基于电子舌与SPME-GC-MS技术的芒果风味物质的比较分析

本研究以金芒、青芒、红玉和贵妃四种芒果为研究对象,应用电子舌技术和顶空固相微萃取-气相色谱-质谱联用技术,比较四个不同品种芒果之间的风味品质差异。电子舌主成分分析(PCA)结果表明:电子舌能很好地区分四种芒果,其中青芒和红玉味觉特征相近,贵妃和金芒味觉特征相近。理化指标显示,水分含量、pH、可溶性固形物等指标与电子舌结果具有高度相关性。采用SPME-GC-MS鉴定四种芒果的挥发性物质,共检测出萜烯类、酯类和醛类等7大类物质,其中烯烃类化合物为芒果的主要挥发性成分,相对含量均达到50%以上。挥发性成分的PCA结果显示能够将四种芒果进行很好的区分,其中青芒和红玉挥发性成分更为接近。得以区分四种芒果的特征挥发性物质有:金芒中(E,Z)-2,6-壬二烯醛、异松油烯、3-己烯-1-醇以及芳樟醇;贵妃中2-蒈烯、(E)-罗勒烯以及4-蒈烯;青芒中a-桉叶烯、己醛以及(E)-3-己烯醛以及红玉中3-蒈烯、柠檬烯。四种芒果的特征挥发性物质的呈香特性与他们整体香气的感官分析结果保持一致。综合理化指标、电子舌、SPME-GC-MS以及香气感官分析结果显示青芒和红玉,金芒和贵妃具有相似的风味特征。

The Characteristic Flavor Compounds Analysis of Different Cultivars of Mango by Electronic Tongue and SPME-GC-MS

The flavor quality differences of four mango cultivars (Jin Mang, Qing Mang, Hongyu and Guifei) were studied electronic tongue and headspace solid phase microextraction combined with Gas Chromatography-Mass Spectrometry detection technology. The result of principal component analysis (PCA) of electronic tongue showed that four cultivars of mangos can be well distinguished into two groups by electronic tongue. Qing Mang and Hongyu have similar gustatory quality, to Jin Mang and Guifei. The physio-chemical indexes of water content, pH, (and colors) soluble solids also showed similarity in Jing Mang and Guifei, as well as in Qing Mang and Hongyu, which was consistent with the result of electronic tongue. HS-SPME/GC-MS results showed that there were 7 categories compounds detected in four cultivars of mangos, mainly including terpenes, esters and aldehydes. The terpenes were the dominant volatile compounds, whose relative content were more than 50% in all four cultivars of mangoes. The PCA results of volatile compounds showed that the characteristic volatile compounds of Jin Mang were (E,Z)-2, 6-nonadienal, isophenolene, 3-hexene-1-alcohol and palmitic acid, the characteristic volatile compounds of Guifei were 2-carene, (E) loreleene and 4-carene, the characteristic volatile compounds of Qing Mang were a-eucalyptus, hexanal and (E) -3- hexenal, the characteristic volatile compounds of Hongyu were 3- careen and limonene. The flavor of four mangos, which was shaped by the characteristic volatile compounds showed that the Qing Mang and the Hongyu were similar, the Jin Mang and the Guifei were similar, too. Comprehensive analysis of the above results showed that the Qing Mang and Hongyu have similar flavors, Jin Mang and Guifei have similar flavors.