Zhao Zhiheng, Hao Yaofei, Liu Yijun, Shi Yousheng, Lin Xue, Wang Lu, Wen Pan, Hu Xiaoping, Li Jianxun
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China.
Food Chem X. 2023 Aug 10;19:100835. doi: 10.1016/j.fochx.2023.100835. eCollection 2023 Oct 30.
Wampee is a tropical fruit having high medicinal value. To fully realize the fruit's potential, it is essential to reveal the flavor characteristics. In this study, a comprehensive analysis of the aroma and taste profiles of different parts from the wampee fruit was conducted. The aroma profile was analyzed by E-nose, and 67 volatile components were identified through HS-SPME-GC-MS. Among them, 11 were considered as crucial compounds. Additionally, 42 volatile components were identified by HS-GC-IMS, with 22 compounds showing a variable importance in projection scores greater than 1.0. Moreover, the taste profile and representative compounds were analyzed by E-tongue and HPLC, and 12 compounds were considered as important taste contributors based on taste activity value. These findings shed light on the various compounds responsible for the unique aroma and taste of the wampee fruit, providing theoretical foundation for exploring ways for its comprehensive utilization and development.
黄皮是一种具有高药用价值的热带水果。为了充分实现该水果的潜力，揭示其风味特征至关重要。在本研究中，对黄皮果实不同部位的香气和滋味特征进行了全面分析。通过电子鼻分析香气特征，并通过顶空固相微萃取-气相色谱-质谱联用仪鉴定出67种挥发性成分。其中，11种被认为是关键化合物。此外，通过顶空气相色谱-离子迁移谱鉴定出42种挥发性成分，其中22种化合物的投影得分大于1.0，具有不同程度的重要性。此外，通过电子舌和高效液相色谱分析滋味特征和代表性化合物，并根据滋味活性值将12种化合物视为重要的滋味贡献成分。这些研究结果揭示了造成黄皮果实独特香气和滋味的各种化合物，为探索其综合利用和开发途径提供了理论基础。
