基于电子感官技术和GC-MS分析不同干燥方式对乌梅风味的影响

为揭示不同干燥方式对乌梅风味物质的影响，分别以烟熏乌梅（Smoked Prunus mume，SP）、热风干燥（Hot-air Dried Prunus mume，HP）乌梅及烘干（Dried Prunus mume，DP）乌梅为研究对象，采用电子鼻（Electronic Nose，E-nose）、电子舌（Electronic Tongue，E-tongue）和气相色谱-质谱（Gas Chromatography-mass Spectrometry，GC-MS）联用技术对其挥发性成分进行分析。电子鼻结果可完全区分不同加工而成的乌梅，其所在风味上具有相似性。电子舌数据结合主成分分析（Principal Component Analysis，PCA）发现不同加工方法的乌梅在滋味品质上存在差异，且酸味作为乌梅滋味的代表。采用GC-MS共鉴定出63种挥发性成分，包括醇类、酚类、醛类、酸类、酯类化合物以及烃类等其它类化合物，且含量各不相同，其中酯类化合物在烟熏乌梅中水平普遍较高，其次为热风干燥乌梅，烘干乌梅。电子鼻结合GC-MS数据讨论乌梅主要挥发性成分改变的原因，总结不同加工方法对乌梅风味的影响。可见，通过GC-MS结合电子鼻、电子舌等电子感官技术，可以很好地区分不同干燥方式处理的乌梅，进而为乌梅的加工方式选择及产品加工提供理论参考。

Effects of Different Drying Methods on the Flavor of Prunus mume Analyzed by Electronic Sensory Techniques and GC-MS

To reveal the effects of different processing methods on the flavor substances of Prunus mume, smoked Prunus mume (SP), hot-air dried Prunus mume (HP) and dried Prunus mume (DP) were taken as the research objects. Electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS) combined technology were used to analyze the volatile composition. The results of experiments by electronic nose completely distinguished the flavors of differently processed Prunus mume fruits, and their flavors were similar. The electronic tongue data combined with the principal component analysis (PCA) showed that the taste qualities of Prunus mume processed by different processing methods differed, with the sourness being the representative taste of Prunus mume. A total of 63 volatile components were identified by GC-MS, including alcohols, phenols, aldehydes, acids, esters and hydrocarbons, and their contents were different. Among them, the content of ester compounds in SP was generally higher in SP, followed by HP and DP. The electronic nose experimental result combined GC-MS data allow the elucidation of the cause responsible for the changes of the main volatile components, and the studies on the influences of different processing methods on the flavor of Prunus mume. It can be seen that Prunus mume fruits processed by different drying methods can be well distinguished by GC-MS combined with electronic sensory technologies such as electronic nose and electronic tongue. This study provides a theoretical reference for the selection of Prunus mume processing method and product processing.