Chen Jia-Nan, Han Hao-Ting, Liu Chun-Ju, Gao Qi, Wang Xiao-Wen, Zhang Jun-Wei, Tanokura Masaru, Xue You-Lin
College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People's Republic of China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 People's Republic of China.
J Food Sci Technol. 2022 Oct;59(10):4108-4121. doi: 10.1007/s13197-022-05463-8. Epub 2022 May 6.
, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing "sweet, fruity, green" aromas were the key aromatic VOCs of . The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products.
The online version contains supplementary material available at 10.1007/s13197-022-05463-8.
冻梨是一种具有独特风味的中国传统小吃。本研究采用定量描述分析（QDA）、气相色谱-三重四极杆串联质谱（GC-MS/MS）和气相色谱-嗅觉测定法（GC-O）鉴定了冻梨中的香气活性挥发性化合物（VOCs）。QDA表明，所有品种的冻梨都呈现出增加的甜味和酒香。通过GC-MS/MS共鉴定出21种VOCs。双向正交偏最小二乘法（O2PLS）分析、GC-O分析、检测频率分析（DFA）和相对气味活性值（ROAV）表明：产生“茴芹、绿色”香气的草蒿脑和茴香脑是鲜梨中的关键芳香VOCs，而产生“甜、果香、绿色”香气的丁酸乙酯、乙酸丁酯、乙酸庚酯、苯甲醛和香叶基丙酮是冻梨中的关键芳香VOCs。结果表明，反复冷冻处理促进了梨中独特香气的形成。本研究将有助于开发新的梨产品。
在线版本包含可在10.1007/s13197-022-05463-8获取的补充材料。
