Wang Yang, Tong Wei, Wang Wenhui, Du Yanmin, Jia Xiaohui, Wang Zhihua, Zhang Jianyi, Sun Hailong
Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China.
Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Afffairs, Xingcheng 125100, China.
Foods. 2024 Oct 10;13(20):3223. doi: 10.3390/foods13203223.
Aroma in food plays an important role in food perception and acceptance, which depends on various mixtures of volatile organic compounds (VOCs). Moreover, VOCs are of great significance for aroma identification. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology was used to determine the VOCs in 10 pear syrups. A total of 127 VOCs were quantitatively determined, including 9 common VOCs and 46 characteristic VOCs of 10 pear syrups. The pear syrups were divided into three categories by cluster analysis, and thirty-eight differential VOCs were obtained using orthogonal partial least squares discrimination analysis (OPLS-DA) and fourteen key VOCs were selected by odor activity value (OAV). It was revealed that the key and common aroma components of pear syrups were butanoic acid, methyl ester, 2-methyl-, methyl ester and Hexanoic acid, and ethyl ester. The characteristic and differential VOCs were 10-Undecen-1-ol, Hexadecanal, n-Propylacetate, Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S,2R,5S)-, Methional, Disulfide, dimethyl, 8-Nonenoic acid, ethyl ester, Naphthalene, 1,2-dihydro-1,1,6-trimethyl-, 3H-Purin-6-amine, N,N,3-trimethyl-, 2-Octanol,2,6-dimethyl-, Furyl hydroxymethyl ketone, Heptane, 2,2,4,6,6-pentamethyl-, and Butanoic acid,2-methyl-,methyl ester. The above results showed that different pear syrups had rich diversity in aroma compounds, with some components being shared among them while others are exclusive to specific syrups.
食品中的香气在食品感知和接受度方面起着重要作用，这取决于挥发性有机化合物（VOCs）的各种混合物。此外，挥发性有机化合物对于香气识别具有重要意义。在本研究中，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术测定了10种梨糖浆中的挥发性有机化合物。共定量测定了127种挥发性有机化合物，包括10种梨糖浆中的9种常见挥发性有机化合物和46种特征挥发性有机化合物。通过聚类分析将梨糖浆分为三类，并使用正交偏最小二乘法判别分析（OPLS-DA）获得了38种差异挥发性有机化合物，通过气味活性值（OAV）选择了14种关键挥发性有机化合物。结果表明，梨糖浆的关键和常见香气成分是丁酸甲酯、2-甲基-、甲酯和己酸乙酯。特征性和差异性挥发性有机化合物为10-十一碳烯-1-醇、十六醛、乙酸正丙酯、环己醇、5-甲基-2-（1-甲基乙基）-、（1S，2R，5S）-、甲硫醛、二硫化物、二甲基、8-壬烯酸乙酯、萘、1，2-二氢-1，1，6-三甲基-、3H-嘌呤-6-胺、N，N，3-三甲基-、2-辛醇、2，6-二甲基-、糠基羟甲基酮、庚烷、2，2，4，6，6-五甲基-和丁酸、2-甲基-、甲酯。上述结果表明，不同的梨糖浆在香气化合物方面具有丰富的多样性，其中一些成分是共有的，而其他成分则是特定糖浆所独有的。
