现代食品科技2017，Vol.33Issue(12)：255-261,7.DOI:10.13982/j.mfst.1673-9078.2017.12.038
GC-MS结合PCA探究不同加工方式对香梨汁风味品质影响
Effects of Different Processing Methods on the Flavor and Quality of Korla Pear Juice Evaluated by GC-MS Combined With PCA
摘要
Abstract
In order to explore the effects of different processing methods on the volatile substances and the sensory attributes of Korla pear juice,the volatile components of Korla pear juices under different processing methods were isolated and identified,and the correlation analysis between the volatile components and the sensory attributes were analyzed by static headspace gas chromatography-mass spectrometry (HS-GC-MS) technology combined with principal component analysis (PCA) technique.The results showed that pectinase enzymolysis and pasteurization had a significant effect on the volatile substances and the sensory attributes of pear juice (p＜0.05),in which the esters were lost or significantly reduced,while alcohols,hydrocarbons and heterocycles significantly increased.Pectinase enzymolysis and pasteurization reduced the overall sensory quality of Korla pear juice and pasteurization made the peculiar smell and cooking smell of Korla pear juice significantly abnormal.The PCA analysis showed that there was a good positive correlation between ethyl acetate,ethyl caproate,ethyl propionate,ethyl butyrate,hexyl alcohol as well as nonanal and fruity fragrant sensory properties of Korla pear juice.There is a good positive correlation between hexyl acetate and flower fragrant sensory properties of Korla pear juice.关键词
香梨汁/气相色谱-质谱联用(GC-MS)/主成分分析(PCA)/挥发性物质/感官属性Key words
Korla pear juice/gas chromatography-mass spectrometry (GC-MS)/the principle component analysis (PCA)/volatile substances/sensory quality引用本文复制引用
张芳,詹萍,周文杰,王鹏,田洪磊..GC-MS结合PCA探究不同加工方式对香梨汁风味品质影响[J].现代食品科技,2017,33(12):255-261,7.基金项目
国家自然科学基金项目(31571846) （31571846）
国家十三五重点研发计划项目(2016YFD0400705) （2016YFD0400705）
