Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 201418, China.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Molecules. 2022 Feb 14;27(4):1264. doi: 10.3390/molecules27041264.
In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-performance liquid chromatography (UHPLC) were used to test the key components of three popular durian cultivars. A total of 27 volatile compounds, 5 sugars, 27 organic acids and 19 free amino acids were detected in Black Thorn (BT) durian. A total of 38 volatile compounds, 4 sugars, 27 organic acids and 19 free amino acids were detected in Monthong (MT) durian. A total of 36 volatile compounds, 4 sugars, 27 organic acids and 20 free amino acids were detected in Musang King (MK) durian. Finally, the flavor differences of the three durians were evaluated using electronic nose (e-nose) and electronic tongue (e-tongue), and different cultivars were classified through principal component analysis (PCA).
为全面评价榴莲的香气活性物质和滋味成分，采用固相微萃取结合气相色谱-质谱联用（SPME/GC-MS）、高效阴离子交换色谱-脉冲安培检测（HPAEC-PAD）和超高效液相色谱（UHPLC）对 3 种常见榴莲品种的关键成分进行检测。在黑刺榴莲（BT）中检测到 27 种挥发性化合物、5 种糖、27 种有机酸和 19 种游离氨基酸。在猫山王（MT）榴莲中检测到 38 种挥发性化合物、4 种糖、27 种有机酸和 19 种游离氨基酸。在红虾榴莲（MK）中检测到 36 种挥发性化合物、4 种糖、27 种有机酸和 20 种游离氨基酸。最后，采用电子鼻（e-nose）和电子舌（e-tongue）评价 3 种榴莲的风味差异，并通过主成分分析（PCA）对不同品种进行分类。
