College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhang 050018, PR China.
J Food Sci. 2012 Oct;77(10):C1030-5. doi: 10.1111/j.1750-3841.2012.02747.x. Epub 2012 Sep 25.
The aroma-active compounds in Chinese bayberry were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry techniques. The volatile compounds were extracted using Liquid-liquid extraction, solvent-assisted flavor evaporation and headspace solid-phase microextraction (HS-SPME), respectively. On the basis of odor intensity, the most important aroma compounds in Chinese bayberry samples were caryophyllene, menthol, 4-terpineol, linalool oxide, linalool, benzyl alcohol, α-methylbenzyl alcohol, β-phenylethanol, 3-methylbutanoic acid and acetic acid, and so on. Moreover, HS-SPME technique was employed to investigate the aroma compounds among immature and mature waxberry fruits. The results showed that terpenes (for example, β-caryophyllene) was predominant and its concentration represented over 89.9% of the overall compounds, and alcohols, aldehydes, ketones, esters, acids, and others were typically present in lesser amounts. Finally, principal component analysis revealed that there was also significant difference between immature and mature waxberry fruits.
采用气相色谱-嗅觉测量法（GC-O）和 GC-质谱联用技术鉴定了杨梅中的香气活性化合物。分别采用液-液萃取、溶剂辅助风味蒸发和顶空固相微萃取（HS-SPME）提取挥发性化合物。基于气味强度，杨梅样品中最重要的香气化合物为石竹烯、薄荷醇、4-松油醇、芳樟醇氧化物、芳樟醇、苯甲醇、α-甲基苯甲醇、β-苯乙醇、3-甲基丁酸和乙酸等。此外，还采用 HS-SPME 技术研究了未成熟和成熟杨梅果实中的香气化合物。结果表明，萜类化合物（例如β-石竹烯）占主导地位，其浓度超过总化合物的 89.9%，醇类、醛类、酮类、酯类、酸类等通常含量较少。最后，主成分分析表明，未成熟和成熟杨梅果实之间也存在显著差异。
