Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China..
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Res Int. 2018 May;107:119-129. doi: 10.1016/j.foodres.2018.02.022. Epub 2018 Feb 9.
Qualitative and quantitative analysis and odor active value (OAV) calculation were applied to identify the aroma-active compounds of fresh watermelon juice in five varieties: Seedless, Jingxin, Lianfa, Qilin, and Texiaofeng. Principal component analysis and cluster analysis were selected to compare the similarity and difference among watermelons juices. Fifty-five volatiles were identified in watermelon juice in five varieties, among which 6 volatiles were identified for the first time in watermelon. (Z)-6-nonenal, (E, Z)-2,6-nonadienal, (E)-2-nonenal, and (E, E)-2,4-nonadienal contributed greater to aroma profiles than alcohols due to lower threshold through odor active values. It was indicated by principal component analysis and cluster analysis that watermelon juices were separated into three groups, Jingxin, Lianfa-Texiaofeng, and Seedless-Qilin, whose characteristic volatiles were aldehydes, alcohols, and ketones respectively. The average distance between JX and the other varieties was higher than that of others through cluster analysis, indicating that the aroma of Jingxin differed from that of the other four varieties greatly.
定性和定量分析以及气味活度值（OAV）计算被应用于鉴定五个品种的新鲜西瓜汁中的香气活性化合物：无籽、京欣、联发、麒麟和甜小妃。主成分分析和聚类分析被用来比较西瓜汁之间的相似性和差异。在五个品种的西瓜汁中鉴定出 55 种挥发性物质，其中 6 种挥发性物质是首次在西瓜中鉴定出的。（Z）-6-壬烯醛、（E，Z）-2,6-壬二烯醛、（E）-2-壬烯醛和（E，E）-2,4-壬二烯醛由于阈值较低，通过气味活度值对香气特征的贡献大于醇类。主成分分析和聚类分析表明，西瓜汁可分为三组，京欣、联发-甜小妃和无籽-麒麟，其特征挥发性物质分别为醛类、醇类和酮类。通过聚类分析，JX 与其他品种之间的平均距离高于其他品种，表明京欣的香气与其他四个品种有很大的不同。
