中国食品学报2017，Vol.17Issue(7)：284-290,7.DOI:10.16429/j.1009-7848.2017.07.035
感官评价和GC-MS结合偏最小二乘回归法分析甜橙油中的风味物质
Analysis of Flavor Substances in Sweet Orange Oils by Sensory Evaluation and GC-MS Combined with PLSR
摘要
Abstract
In this study,4 kinds of sweet orange oils were evaluated by sensory descriptive analysis.The volatile compounds were identified by gas chromatography-mass spectrometer (GC-MS).The correlation analysis between volatiles and sensory evaluation was assessed by partial least squares regression (PLSR).The correlation result showed hexanal,limonene,β-phellandrene,α-phellandrene,(E)-ocimene,octanal,linalool,β-farnesene,(Z)-citral,germacrene D,perilia aldehyde,nerol,geraniol,perilla alcohol and spathulenol were flavor substances,which covaried with characteristic aroma of sweet orange essential oil.The flavor substances were confirmed by the results of the correlation analysis between volatiles and sensory evaluation.关键词
甜橙油/GC-MS/感官评价/偏最小二乘回归法Key words
sweet orange oil/GC-MS/sensory evaluation/PLSR引用本文复制引用
肖作兵,马胜涛,牛云蔚,刘军华,范彬彬,李明明,李静..感官评价和GC-MS结合偏最小二乘回归法分析甜橙油中的风味物质[J].中国食品学报,2017,17(7):284-290,7.基金项目
国家自然科学基金项目(2147614090) （2147614090）
国家重点研发计划纳米科技重点专项(2016YFA0200304) （2016YFA0200304）
