应用气相色谱-嗅闻分析（GC-O）、气味活度值（OAV）、气相色谱-质谱联用（GC-MS）和火焰光度检测（FPD）对桑椹果实中的关键香气化合物进行特征描述。
Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
机构信息
School of Food Science and Technology, Jiangnan University, Wuxi 214112 Jiangsu, China; Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Shanghai Cosmax (China) Cosmetics Co., LTD, Shanghai, China.
出版信息
Food Chem. 2018 Apr 15;245:775-785. doi: 10.1016/j.foodchem.2017.11.112. Epub 2017 Dec 2.
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 and 41 compounds were detected in Y1, Y2 and Y3 samples, respectively. In addition, 12, 11, and 12 sulfur compounds were identified in three samples by FPD, respectively. Quantitative analysis showed 2-(methylthio)ethanol, methionol, dimethyl sulfide, methional and 3-ethylthiophene were present in relatively high amounts in each of the three samples. Furthermore, benzaldehyde, ethyl butanoate, (E)-2-nonenal, 1-hexanol, hexanal, methional, 3-mercaptohexyl acetate and 3-mercaptohexanol were present with much higher OAVs than other compounds. Finally, four compounds (pentanal, ethyl acetate, acetic acid, methionol) were selected to investigate possible effects on six descriptors, which indicated that the volatile compounds at sub-threshold concentrations are likely to contribute to overall aroma.
采用气相色谱-嗅觉测量法（GC-O）、气味活度值（OAV）、气相色谱-质谱联用（GC-MS）和火焰光度检测（FPD）对来自三个品种（黑桑 M. nigra、Y1、长果桑 M. Macroura、Y2 和白桑 M. Alba、Y3）的桑椹挥发性化合物进行了研究。结果表明，Y1、Y2 和 Y3 样品中分别检测到 41、37 和 41 种化合物。此外，通过 FPD 分别在三个样品中鉴定出 12、11 和 12 种含硫化合物。定量分析表明，2-（甲基硫代）乙醇、甲硫醇、二甲基硫、甲硫醛和 3-乙硫基噻吩在三个样品中均以相对较高的含量存在。此外，苯甲醛、丁酸乙酯、（E）-2-壬烯醛、1-己醇、己醛、甲硫醛、3-巯基己基乙酸酯和 3-巯基己醇的 OAV 均高于其他化合物。最后，选择了四种化合物（戊醛、乙酸乙酯、乙酸、甲硫醇）来研究对六个描述符的可能影响，这表明在亚阈值浓度下的挥发性化合物可能对整体香气有贡献。
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