食品与发酵工业2025，Vol.51Issue(10)：344-351,中插15-中插17,11.DOI:10.13995/j.cnki.11-1802/ts.040368
基于气相色谱-质谱联用结合相对气味活度值分析四川地区不同品种桂花的风味特征
Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value
摘要
Abstract
To clarify the advantages and key flavor substances of different varieties of Osmanthus,the volatile substances and flavor characteristics of 9 varieties of Osmanthus fragrans from the Chengdu area in Sichuan province were analyzed by headspace solid phase mi-croextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and relative odor activity value(ROAV).Re-sults showed that Osmanthus fragrans(Luteus Group)'Boye Jinggui',Osmanthus fragrans(Luteus Group)'Susheng Jin',and Osman-thus fragrans(Aurantiacus Group)'Hangui' were the three varieties with the highest content(P＜0.05).The three most abundant vari-eties were 'Boye Jinggui'(36),'Yanhong'(34),and 'Zhushagui'(34).Volatile aroma compounds including α-ionone,β-ionone,dihydro-β-ionone,geranyl acetone,linalool,linalool oxide(furanoid),geranyl,γ-decalactone,β-phenylethanol,dihydro-β-ionol,hex-anal,benzaldehyde,(E,E)-2,4-heptadienal,and 1-nonanal were the main flavor substances of the 9 varieties of Osmanthus fragrans.Principal components analysis(PCA)showed that the kinds of different Osmanthus groups had a certain degree of differentiation,Osman-thus fragrans(Luteus Group)and Osmanthus fragrans(Aurantiacus Group)were relatively clustered,reflecting a certain correlation,however,the content among 'Boye Jinggui','Liuye Jin',and 'Susheng Jin' had a significantly differences(P＜0.05).The content between 'Zhushagui' and 'Hangui' had no differences but there was a significant difference between 'Hangui' and 'Yan Hong' (P＜0.05).According to the analysis of ROAV,dihydro-β-dihydroionone was the most important aroma contributor in Osmanthus fragrans flower,embodied in the fragrance of wood and fruit.In addition,(E,E)-2,4-heptadienal,dihydro-β-ionol,α-ionone,β-laurene,gerani-ol,α-violonone,γ-decalactone,and other compounds were also important aroma contribution components of Osmanthus flower.In this study,9 kinds Osmanthus fragrans were analyzed from the perspective of volatile components,content,and aroma contribution,providing a theoretical basis for the quality control and identification of Osmanthus flavor and the differentiation of Osmanthus varieties in Sichuan.关键词
桂花/风味物质/顶空固相微萃取/阈值/相对气味活度值/二氢-β-紫罗兰酮Key words
Osmanthus fragrans/flavor substance/HS-SPME/threshold value/relative odor activity value/dihydro-β-ionone引用本文复制引用
温福丽,蒋晓锋,贾俊杰,牛曼思,杨阳,黄张君,王松涛..基于气相色谱-质谱联用结合相对气味活度值分析四川地区不同品种桂花的风味特征[J].食品与发酵工业,2025,51(10):344-351,中插15-中插17,11.基金项目
四川大学-泸州市人民政府战略合作项目(2022CDLZ-15) （2022CDLZ-15）
