现代食品科技2024，Vol.40Issue(3)：289-300,12.DOI:10.13982/j.mfst.1673-9078.2024.3.0046
不同品种甜瓜的关键香气成分鉴定及感官特性形成分析
Identification of Key Aroma Compounds and Analysis of the Formed Sensory Characteristics in Different Varieties of Muskmelon
摘要
Abstract
In this study,gas chromatography-mass spectrometry/olfactometry(GC-MS-O)combined with odor activity value(OAV)was used to identify 9,16,12 and 10 key aroma compounds from Jiashi,Huanghe,Xizhoumi 25 and Xizhoumi 17,respectively.Among which,7 aroma substances,such as ethyl acetate,butyl acetate and benzyl acetate,were the characteristic aroma substances of Chinese thick skinned muskmelon.Six sensory characteristics of melon,namely fruity,cucumber-like,sweet,greens,floral and musk-roasted aromas,were determined by quantitative descriptive analysis,and the corresponding sensory scores were given.Cluster heat map analysis was used to analyze the differences in the types and contents of key aroma substances in four kinds of melon.Partial Least Squares Regression(PLSR)was used to investigate the reasons behind the formation of sensory characteristics of melon aroma.The results showed that ethyl acetate was related to the musk-roasted sensory characteristics,2-methylbutylacetate and butyl acetate were related to fruity sensory attribute.Benzyl acetate,3-methylbutanal,(E,Z)-3,6-nonene-1-ol,methyl thioacetate,(Z)-6-nonene-1-ol and ethyl 3-methylbutyrate were significantly correlated with the floral and cucumber-like sensory features of melon.This study provides a basis for improving the aroma of thick skinned muskmelon and establishing its sensory quality evaluation system.关键词
甜瓜/气相色谱-质谱-嗅闻/定量描述分析/聚类热图分析/偏最小二乘法回归分析Key words
melon/gas chromatography-mass spectrometry-olfactometry(GC-MS-O)/quantitative descriptive analysis/cluster heat map analysis/partial least squares regression(PLSR)引用本文复制引用
谢永恒,卢绍浩,刘崇盛,许利平,许高燕,吴兆明,张丽娜,赵振杰,高阳..不同品种甜瓜的关键香气成分鉴定及感官特性形成分析[J].现代食品科技,2024,40(3):289-300,12.基金项目
浙江中烟工业有限责任公司揭榜挂帅项目(2022-揭-01) （2022-揭-01）
