Sheng Xiaofang, Huang Mingzheng, Li Tingting, Li Xin, Cen Shunyou, Li Qinyang, Huang Qun, Tang Weiyuan
College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China.
College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China.
Food Chem X. 2023 Mar 8;18:100632. doi: 10.1016/j.fochx.2023.100632. eCollection 2023 Jun 30.
Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent "grassy" and "tea-like" attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to "tea-like" and "woody" attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.
刺梨（RRT）因其高维生素C含量而受到欢迎。挥发性成分是影响刺梨及其加工产品品质的重要因素。在本研究中，采用顶空固相微萃取（HS-SPME）和溶剂辅助风味蒸发（SAFE）提取挥发性化合物；通过气相色谱-质谱联用（GC-MS）鉴定出143种挥发性化合物，并基于主成分分析对不同产地的刺梨进行了很好的区分。使用气相色谱-嗅觉测量法（GC-O）鉴定出45种气味活性成分。通过定量描述分析（QDA），发现刺梨具有显著的“青草味”和“茶味”特征。偏最小二乘回归（PLSR）表明，龙里刺梨与“茶味”和“木味”特征密切相关。在所鉴定的挥发性成分中，醇类和酯类被认为是刺梨的主要挥发性化合物，4-甲氧基-2,5-二甲基-3(2H)-呋喃酮是最突出的化合物。本研究丰富了刺梨的风味化学理论，为优化刺梨及其加工产品的香气提供了科学依据。
