食品工业科技2024，Vol.45Issue(15)：244-252,9.DOI:10.13386/j.issn1002-0306.2023050254
不同地区康普茶挥发性物质分析
Analysis of Volatile Components of Kombucha in Different Regions
摘要
Abstract
In this study,headspace solid phase micro-extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)was adopted to separate and identify the volatile components of Kombucha by using polar column DB-WAX.Then,odor activity value(OAV)combined with stoichiometry was used to explore the volatile substance composition and characteristic differential substances of Kombucha in different regions.The results showed that there were significant differences between the volatile substances of Kombucha in different regions.A total of 56 kinds of volatile substances were detected,mainly alcohols,acids,esters and phenols.The OAV results showed that 32 kinds of substances contributed to the flavor for Kombucha(OAV ≥ 1),the OAV of ethyl isovalerate of Kombucha in different regions was highest except for Urumqi and Weihai,it might play an important role in the flavor composition of Kombucha in different regions.Furthermore,with partial least squares discrimination analysis(PLS-DA),17 variables with importance values greater than 1 as differential markers were identifed.By integrating the results of OAV and PLS-DA,a total of 14 characteristic compounds of Kombucha were screened out,namely 3-methyl-1-butanol,2-ethyl-1-hexanol,phenethyl alcohol,nonanol,acetic acid,3-methylbutyric acid,caprylic acid,ethyl acetate,isopentyl acetate,ethyl caprylate,ethyl phenylacetate,furan formaldehyde,2,6-di-tert-butyl-p-cresol,and 4-ethylphenol.The research results will provide theoretical reference for the standardization,high-quality production and construction of characteristic brands of Kombucha.关键词
康普茶/气相色谱-质谱联用/不同地区/挥发性物质/偏最小二乘判别分析/特征香气Key words
Kombucha/gas chromatography-mass spectrometry/different regions/volatile components/partial least squares-discriminant analysis/characteristic aroma分类
轻工纺织引用本文复制引用
伍小丫,张悦,张玮,田文欣,王鹏,张宝善,张海生,赵育..不同地区康普茶挥发性物质分析[J].食品工业科技,2024,45(15):244-252,9.基金项目
陕西省重点研发计划一般项目(2023-YBNY-195) （2023-YBNY-195）
陕西特色果品干制及精深加工关键技术研究与示范(2023-ZDLNY-42) （2023-ZDLNY-42）
农业农村部富硒产品开发与质量控制重点实验室项目(Se-2021C06) （Se-2021C06）
陕西省重点研发计划项目(2022NY-144). （2022NY-144）
