3种福建省柚子汁挥发性成分及香气分析-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Analysis of the Volatiles and Aroma of the Juice of Three Varieties of Pummelo in Fujian Province

作者:: 嵇海峰¹; 2; 朱艳冰¹; 2; 蔡慧农¹; 2; 陈峰¹; 3; 杨远帆¹; 2; 肖安风¹; 2; 4; 1.集美大学生物工程学院，福建厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建厦门 361021；3.Department of Food，Nutrition and Packaging Sciences，Clemson University，Clemson，SC 29634；4.厦门市食品与生物工程技术研究中心，福建厦门 361021

Author(s):: JI Hai-feng ¹; 2; ZHU Yan-bing¹; 2; CAI Hui-nong¹; 2; CHEN Feng¹; 3; YANG Yuan-fan¹; 2; XIAO An-feng¹; 2; 4; 1.College of Biological Engineering，Jimei University，Xiamen 361021，China；2.Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province，Xiamen 361021，China；3.Department of Food，Nutrition and Packaging Sciences，Clemson University，Clemson 29634，USA；4.Research Center of Food Biotechnology of Xiamen City，Xiamen 361021，China

摘要:: 利用固相微萃取结合气相色谱质谱联用（GC-MS）技术检测了琯溪蜜柚汁、平和红柚汁、度尾文旦柚汁的挥发性成分，并计算了这3种柚汁中各挥发性成分的香气值．结果显示，琯溪蜜柚汁、平和红柚汁、度尾文旦柚汁中分别检测出了23种、17种、16种挥发性成分，其中琯溪蜜柚汁中含量最高的成分为反式-3-己烯-1-醇（765.26 μg/L），平和红柚汁中含量最高的成分为正己醛（175.21 μg/L），度尾文旦柚汁中含量最高的成分为d-柠檬烯（21.99 μg/L）．柚汁香气值计算结果显示，琯溪蜜柚汁香气值较大的成分为1-辛烯-3-醇、正己醛、2-甲基丁酸乙酯等，香气主要表现为蘑菇气味、青草气味、香甜气味等；平和红柚汁香气值较大的成分为正己醛、癸醛、顺式-3-己烯醛、辛醛、芳樟醇等，香气主要具有青草气味、水果气味、柑橘气味、香甜气味等；度尾文旦柚汁香气值较大的成分为癸醛和正己醛，香气主要由水果气味和青草气味组成．

Abstract:: Volatiles of Guanxi pummelo juice，Pinghe red pummelo juice and Duwei pummelo juice were extracted by solid-phase micro-extraction and analyzed by gas chromatography equipped with a mass spectrometer (SPME-GC-MS)，and their odor activity values (OAVs) were calculated.A total of 23，17，16 volatile compounds were identified and quantified in these three juices，respectively.(E) -3-hexen-1-ol(765.26 μg/L) was the most dominant volatile component in Guanxi pummelo juice.However，Pinghe red pummelo juice was rich in hexanal (175.21 μg/L).High concentration of d-limonene (21.99 μg/L) was found in Duwei pummelo juice.According to the results of odor activity values 1-octen-3-ol，hexanal and ethyl 2-methylbutanoate were the odour characteristic components，creating mushroom，green，floral and sweet odor in Guanxi pummelo juice.Hexanal，decanal，(Z) -3-hexenal，octanal and linalool were the characteristic aroma components of Pinghe red pummelo juice，contributing to the green，fruit，lemon，floral and sweet notes of its aroma.In Duwei pummelo juice，decanal and hexanal were detected as potent odorants with fruit and green aroma.