摘要
该文采用归类法(Sorting)进行香气感官评价,气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)鉴定香气挥发性物质,并通过香气活力值(Odor Activity Value,OAV)结合多维标度分析(Multidimensional Scaling,MDS)、对应分析(Correspondence Analysis,CA)、相关性分析等多元统计方法,探究花椒精油的香气差异及其挥发性物质基础。Sorting的结果显示,消费者认为青花椒精油相似性较高,其余红花椒精油香气相似,但红花椒精油内部之间的差异也较大。且产生了12个香气描述词来描述这些花椒精油,不同花椒精油的描述词间存在显著差异(P<0.05)。通过GC-MS在13种花椒精油中共鉴定出51种挥发性化合物,包括烯烃类(25种)、醇类(9种)、醛类(2种)、酮类(5种)、酯类(6种)和其他类(4种)。并计算出26个的香气活性物质(OAV>1),各描述词与香气活性物质OAV值的相关性分析结果显示,不同花椒精油的香气差异与其关键香气物质有关(P<0.05)。关键香气物质的OAV值差异,是导致消费者对花椒精油香气感知差异的本质。
The differences in aroma characteristics and volatile compounds of Zanthoxylum essential oils were investigated through sensory aroma evaluation using sorting,aromatic volatile component identification via gas chromatography-mass spectrometry (GC-MS), and several statistical analyses, including odor activity value (OAV) measurement combined with multidimensional scaling (MDS), correspondence analysis (CA), and correlation analysis. The sorting results showed that the aroma similarity of Zanthoxylum schinifolium essential oils was relatively high according to consumers evaluations, while Zanthoxylum bungeanum essential oils exhibited similar aroma but also significant internal variations. A total of 12 aroma descriptors were developed to characterize these Zanthoxylum essential oils. Significant differences were observed in the descriptions for different Zanthoxylum essential oils (P<0.05). GC-MC identified 51 volatile compounds across 13 types of Zanthoxylum essential oils, including alkenes (25 types), alcohols (nine types), aldehydes (two types), ketones (five types), esters (six types), and other compounds (four types). Furthermore, 26 active aroma compounds (OAV>1) were determined. Correlation analysis between the descriptors and the OAV values of the active aroma compounds suggested that aroma differences among the various Zanthoxylum essential oils were significantly related to their key aroma compounds (P<0.05). The differences in OAV values of key aroma compounds form the essence of the variations in consumers' perception of the aromas of Zanthoxylum essential oils.
作者
黎英
赵镭
史波林
张迪
钟葵
周先礼
汪厚银
邹小波
何晓宁
张丽涵
项雅科
黄帅
LI Ying;ZHAO Lei;SHI Bolin;ZHANG Di;ZHONG Kui;ZHOU Xianli;WANG Houyin;ZOU Xiaobo;HE Xiaoning;ZHANG Lihan;XIANG Yake;HUANG Shuai(School of Life Science and Engineering,Southwest Jiaotong University,Chengdu 610031,China;Food and Agriculture Standardization Institute,China National Institute of Standardization,Beijing 102200,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
出处
《现代食品科技》
2025年第2期309-319,共11页
Modern Food Science and Technology
基金
国家重点研发计划项目(2023YFF1104700)
国家市场监督管理总局科技计划项目(2023MK186)
中国标准化研究院院长基金重点项目(562023Y-10388)。
关键词
归类法
气相色谱-质谱联用
香气活力值
相关性分析
sorting
gas chromatography-mass spectrometry
odor activity value
correlation analysis
