基于感官组学方法对Tratt中关键香气化合物的表征及感知相互作用研究
Characterization and perceptual interaction of key aroma compounds in Tratt by sensomics approach.
作者信息
Sheng Xiaofang, Li Xin, Lu Xinxin, Liu Xiaohui, Tang Weiyuan, Yu Zhihai, Liu Xiaozhu, Zhang Fei, Huang Qun, Huang Mingzheng
机构信息
School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, China.
School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China.
出版信息
Food Chem X. 2024 Oct 16;24:101892. doi: 10.1016/j.fochx.2024.101892. eCollection 2024 Dec 30.
Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC-MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds including aldehydes, alcohols, and terpenes, were key contributors to RRT's aroma, based on high OAVs. Aroma recombination and omission tests confirmed 18 key aroma compounds in RRT while 2,5-Dimethyl-4-methoxy-3(2H)-furanone, hexanal, furfuryl acetate, furaneol acetate, and benzaldehyde as critical aroma compounds. The σ-τ graph revealed additive interactions among primary aroma compounds, indicating synergistic effects on RRT's overall aroma profile. Longli produced the most fragrant RRT at the lowest elevation of the four producing areas.
Tratt（RRT）因其独特的香气和营养价值而备受推崇。使用气相色谱 - 质谱联用仪（GC - MS）和气相色谱 - 嗅觉测量仪（GC - O）对来自四个海拔高度的RRT果汁样品进行分析，共鉴定出99种挥发性化合物，其中37种具有香气活性。基于高气味活性值（OAVs），包括醛类、醇类和萜类在内的29种化合物是RRT香气的关键贡献者。香气重组和缺失试验确定了RRT中的18种关键香气化合物，而2,5 - 二甲基 - 4 - 甲氧基 - 3(2H)-呋喃酮、己醛、乙酸糠酯、乙酸呋喃醇和苯甲醛为关键香气化合物。σ-τ图揭示了主要香气化合物之间的加和相互作用，表明对RRT的整体香气特征有协同作用。在四个产区中，龙里在最低海拔处生产出了香气最浓郁的RRT。
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