采用顶空-气相色谱-离子迁移谱法（HS-GC-IMS）和顶空-固相微萃取-气相色谱-质谱法（HS-SPME-GC-MS）分析不同成熟阶段的核桃油中挥发性化合物的特征和代谢途径。
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.
机构信息
Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
出版信息
Food Chem. 2024 Mar 1;435:137547. doi: 10.1016/j.foodchem.2023.137547. Epub 2023 Sep 21.
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS). A total of 75 VOCs were identified in WO, of which 24 VOCs were found to be the key aroma-active compounds for WO by using odor activity values (OAVs) analysis. Based on chemometrics methods, flavor of WO samples can be characterized into three categories, i.e., early, mid-, and late stages. WO from early ripening stage had stronger green and sweet odor due to 1,8-cineole (OAV 280) and ethanol (OAV 134.5). While nonanal (OAV 181.82), (E)-2-octenol (OAV 160), and hexanal (OAV 103.78) were sources of intense fatty and oily odor in mid-ripening stage. For WO of later ripening stage, the flavor was affected by nonanal (OAV 192.28), 1-heptanol (OAV 150), heptanal (OAV 71.11) and some organic acids.
核桃油（WO）样品在 5 个成熟阶段获得的挥发性有机化合物（VOCs）通过顶空-气相色谱-离子迁移谱（HS-GC-IMS）和顶空-固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）进行分析。在 WO 中鉴定出 75 种 VOC，其中 24 种被发现是 WO 的关键香气活性化合物，使用气味活度值（OAV）分析。基于化学计量学方法，可以将 WO 样品的风味特征分为三个类别，即早期、中期和晚期。由于 1,8-桉树脑（OAV 280）和乙醇（OAV 134.5），早期成熟阶段的 WO 具有更强的绿色和甜味香气。而壬醛（OAV 181.82）、（E）-2-辛烯醇（OAV 160）和己醛（OAV 103.78）是中期成熟阶段强烈脂肪和油腻气味的来源。对于后期成熟阶段的 WO，风味受壬醛（OAV 192.28）、1-庚醇（OAV 150）、庚醛（OAV 71.11）和一些有机酸的影响。
Zotero 插件