| 张伯雅,郑璞帆,李晓雪,张玲,岳一航,杨珊珊,文博,张华颖,梁丽雅.基于电子舌结合GC-IMS分析不同品种梨果实的风味成分差异[J].保鲜与加工,2024,24(10):109~118 |
| 基于电子舌结合GC-IMS分析不同品种梨果实的风味成分差异 |
| Analysis of Flavor Components Differences in Different Varieties of Pear Fruits Based on Electronic Tongue Combined with GC-IMS |
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| DOI： |
| 中文关键词: 梨 品种 气相-离子迁移色谱 电子舌 滋味品质 挥发性风味物质 |
| 英文关键词:pear variety GC-IMS E-tongue taste quality volatile flavor substances |
| 基金项目:甘肃省科技计划项东西协作专项（津甘合作）（23CXNA0026）；中央引导地方科技发展资金科技成果转移转化项目（23ZYCGSN00920）；营口市企业博士双创计划项目； 济宁市重点研发计划项目（2022NYNS013）； 天津市林果现代农业产业技术体系创新团队项目（ITTHRS2021000）；“兴辽英才计划”带土移植项目（XLYC2204024）；天津市自然科学基金项目（23JCYBJC00840）；兰州市科技计划项目（2023-3-10）；天津市大学生创新创业训练计划项目（202210069078） |
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| 摘要点击次数: 32 |
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| 中文摘要: |
| 为探究不同品种梨果实风味之间的差异，选择‘红香酥’‘雪花梨’‘酸梨’‘红肖梨’和‘佛见喜’5 个品种梨果实为研究对象，对梨果实品质指标进行对比并采用电子舌（E-tongue）和气相色谱-离子迁移谱（GC-IMS）结合的方法分析5 种梨的香气特征。结果表明：除‘酸梨’外，其他4 种梨的轮廓基本相似，其中‘红香酥’与‘酸梨’在酸、甜、咸、鲜4 个味觉指标上均存在较大差异。GC-IMS 共检测出47 种挥发性风味物质，以醛类化合物、萜烯类化合物和酯类化合物为主，主要差异物质为正辛醛、丙酸异戊酯、乙酸戊酯、2-呋喃甲酸、四氢芳樟醇等。主成分分析（PCA）结果显示，不同品种梨果实被明显区分，表明不同品种梨果实的挥发性风味物质具有显著差异。因此，基于电子舌和构建梨香气指纹谱图可有效区分其挥发性风味物质，为研究不同品种梨果实香气之间的特征关系提供理论依据和数据支持。 |
| 英文摘要: |
| In order to explore the differences in the fruit flavor among different pear varieties, five pear varieties including ‘Hongxiangsu’, ‘Xuehua pear’, ‘Sour pear’, ‘Hongxiao pear’ and ‘Fojianxi’ were selected as the research objects. The fruit quality indexes of pears were compared, and the aroma characteristics of five varieties of pears were analyzed by the combination of electronic tongue (E-tongue) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the contours of the remaining four pears were basically similar except for ‘Sour pear’. Among them, there were great differences in the four taste indexes such as sour, sweet, salty and fresh tastes between ‘Hongxiangsu’ and ‘Sour pear’. A total of 47 volatile flavor compounds were detected by GCIMS, mainly aldehydes, terpenes and esters, and the main differential substances were n-octanal, isoamyl propionate, amyl acetate, 2-furanoic acid, tetrahydrolinalool, etc. PCA analysis showed that different varieties of pears were clearly distinguished, indicating that there were significant differences in volatile compounds among different varieties of pears. Therefore, the electronic tongue and construction of pear aroma fingerprint spectrum can effectively distinguish the differences of volatile substances, and provide theoretical basis and data support for the study of the characteristic relationship between different varieties of pears aroma. |
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