猕猴桃中关键香气组分分析

采用静态顶空固相微萃取-气相色谱-质谱联用法对4种猕猴桃挥发性成分进行分离鉴定,共检测出56种挥发性成分.翠香、徐香、秦美以及华优猕猴桃通过气相色谱-嗅闻法各筛选出20、17、18种和16种主要香气化合物.其中,4个样本中香气活性值大于1的关键香气成分各有16、15、14种和13种.标准曲线定量后,进行香气重组.结果 ...

Analysis of Key Aroma Compounds in Kiwifruits

A total of 56 volatile compounds were identified in four varieties of kiwifruits by static headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 20, 17, 18 and 16 major aroma compounds in Actinidia deliciosa cv. Cuixiang (CX), A. deliciosa cv. Xuxiang (XX), A. deliciosa cv. Qinmei (QM) and A. chinensis cv. Huayou (HY) were determined by gas chromatography-olfactometry (GC-O), respectively. Among them, 16, 15, 14 and 13 key aroma compounds with aroma activity values (OAVs) greater than 1 were found in these varieties, respectively. These compounds were quantified by the standard curve method, and aroma reconstitution experiments were carried out. The results showed that the aroma profile of the reconstitution model was similar to that of kiwifruit samples, confirming the accuracy of determining the key aroma compounds. Finally, the key aroma compounds in each variety were successfully identified. Ethyl butyrate, ethyl caproate, unsaturated aldehydes with six carbon atoms, decenal, (E)-2-nonenal, (E,Z)-2,6-nondienal, hexanol, 1-octen-3-ol and 1-penten-3-one were common to all varieties.