基于主成分分析和HS-SPME-GC-MS技术综合评价不同品种芒果品质特性

为表征台农、象牙和金煌三种芒果的品质特性,本文通过测定其主要品质指标,利用主成分分析法(PCA),构建芒果主要品质综合评分模型,并采用HS-SPME-GC-MS技术对其挥发性风味物质进行分析,综合评价其品质。结果表明,金煌的可溶性固形物、总糖含量和糖酸比最高,分别为19%、24.18 mg/g和10.86;台农的V_C和总酚含量最高,分别达9.52 mg/100 g和1.03 mg/g;主成分分析结果表明,台农的综合得分最高,其次为金煌,象牙的综合得分最低。HS-SPME-GC-MS技术从三种芒果中共检测出116种挥发性风味物质,主要包括烯烃类、酚类和醛类等8类物质。台农和象牙的挥发性化合物以烯烃类为主,相对含量分别为45.52%和58.12%,金煌中以酚类物质为主,相对含量为56.88%。通过ROAV分析法共确定了15种关键风味化合物,其中台农和象牙香气贡献最大的物质为(E,Z)-2,6-壬二烯醛,金煌香气贡献最大的是3-己烯醛。台农呈柑橘香、甜香等芳香气味,象牙具有黄瓜香特征风味,而金煌含有特殊的木香气味,该风味主要由2,4-二叔丁基苯酚所贡献。综合分析认为,台...

Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology

In order to characterize the quality characteristics of three varieties of mango (Tainong, Xiangya and Jinhuang), the main quality indexes of mango was determined and a comprehensive scoring model of main quality of mango was established by principal component analysis (PCA). The volatile flavor compounds of mango were analyzed by HS-SPME-GC-MS technology, and its quality and processing characteristics were evaluated comprehensively. The results showed that the content of soluble solids, total sugar and sugar acid ratio of Jinhuang were the highest, which were 19%, 24.18 mg/g and 10.86 respectively; The contents of V_C and total phenol in Tainong were the highest, which were 9.52 mg/100 g and 1.03 mg/g respectively; The results of PCA analysis showed that the comprehensive score of Tainong was the highest, indicating that its comprehensive quality was the best, followed by Jinhuang, and the comprehensive score of Xiangya was the lowest. A total of 116 volatile compounds were detected from three mangoes by HS-SPME-GC-MS, mainly including olefins, phenols and aldehydes. The volatile compounds of Tainong and Xiangya were mainly olefins, with relative contents of 45.52% and 58.12% respectively. The volatile compounds of Jinhuang were mainly phenols, with relative contents of 56.88%. Fifteen key flavor compounds were identified from three mango varieties by the analysis of relative activity value (ROAV). Among them, (E,Z)-2,6-nonadienal contributed the most to the aroma in Tainong and Xiangya, 3-hexenal contributed the most to the aroma in Jinhuang; Tainong had citrus and sweet aroma, Xiangya had cucumber flavor, and Jinhuang had special wood flavor, which was mainly contributed by 2,4-di-tert-butylphenol. Comprehensive analysis showed that Tainong and Xiangya were suitable for deep processing, while Jinhuang was more suitable for fresh food.