基于HS-GC-IMS分析爆珠香精挥发性风味成分差异OA北大核心CSTPCD

A headspace gas chromatography-ion migration spectrometry(HS-GC-IMS)was used to identify the volatile components in different fresh rose breakable capsules samples.The sensory evalu-ation combined with principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA),partial least squares regression(PLSR)and other multivariate statistical methods were used to identify the differences of major flavor components in different samples.The results showed as follows:①The sensory evaluation showed that the flavor characteristics of the breakable capsules sam-ples were mainly floral,fruity and woody,supplemented by green,sweet and wine aromas.The flo-ral and fruity characteristics of different samples showed significant differences(p＜0.05).②The 22 main volatile flavor components in the samples were identified by GG-IMS,including 8 alcohols,3 esters,3 ketones,3 aldehydes,3 olefins,1 acids and 1 pyazines.The fingerprint directly showed that the aroma compounds with strong volatility,such as alcohols and esters,were significantly differ-ent among the samples.③PCA and PLS-DA can effectively distinguish different samples and screen out 10 characteristic difference components(VIP＞1).PLSR showed that the sensory differences of sam-ples were mainly related to ethyl 2-methylbutyrate,ethyl butyrate,cyclohexanone,acetophenone,octanal,n-propanol and linalool.The method can effectively distinguish different fresh rose breakable capsules samples,and its determination results are consistent with the results of sensory evaluation.It has the characteristics of accuracy,reliability,strong visualization,etc.,and can provide technical support for rapid inspection of sensory quality of cigarette breakable capsules products.