食品与发酵工业2025，Vol.51Issue(1)：330-336,7.DOI:10.13995/j.cnki.11-1802/ts.038327
基于HS-SPME-GC-MS和感官评价分析不同时期木枣的挥发性物质
Analysis of volatile substances in different periods of Muzao by HS-SPME-GC-MS and sensory evaluation
摘要
Abstract
To investigate the volatile components and aroma variations of jujube fruits at different stages,this study employed head-space solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to detect volatile substances and conducted flavor sensory evaluation of jujube fruits during the young fruit period(S1),enlargement period(S2),green ripening period(S3),white ripening period(S4),half-red period(S5),and fully red period(S6).The volatile substances were analysed using heatmap cluster anal-ysis and principal component analysis.The model was constructed using orthogonal partial least squares-discriminant analysis to identify the different volatile substances.The results showed that 121 volatile substances were detected in different periods,including aldehydes,alco-hols,esters and alkanes.There were 14 main differential volatile substances screened,including ethyl caproate,methyl laurate,methyl decanoate,nonanal,caproic acid,ethyl hexanol,etc.The smell of jujube changed from green to fruity,the taste changed from astringent to sweet,and the color changed from green to white and then to red.In addition,there was a positive correlation between sour and astrin-gent flavor and aldehydes,green aroma and alcohols,fat and sweet flavor and esters and acids.These provide theoretical support for the evaluation of the flavor quality of jujube and food processing and utilization.关键词
木枣/感官评价/GC-MS/挥发性成分/不同时期Key words
Muzao/sensory evaluation/GC-MS/volatile components/different stages引用本文复制引用
陈建英,吕迪瑚,杨春..基于HS-SPME-GC-MS和感官评价分析不同时期木枣的挥发性物质[J].食品与发酵工业,2025,51(1):330-336,7.基金项目
山西省科技成果转化引导专项(202204021301034) （202204021301034）
山西省现代农业功能食品产业技术体系建设项目(2024CYJSTX10) （2024CYJSTX10）
