分析和鉴定不同柑橘品种和压榨方式处理后柑橘汁特征香气物质及其对风味的贡献程度,旨在为柑橘果实品质评价和加工提供科学参考。结果表明,13种柑橘汁共检测到67种香气物质,并筛选出了37种特征香气物质,其中宽皮柑橘汁香气物质的种类和含量均低于大部分橙类,机榨柑橘汁中香气物质含量显著高于手榨汁。利用多元统计方法可以有效区分柑橘品种和压榨方式,其相关性分析发现甜香与辛酸乙酯、巴豆酸乙酯呈显著正相关,青香与正辛醇、丁酸乙酯呈显著正相关,花香与香茅醇、巴伦西亚橘烯呈显著正相关。可见,应用GC-MS结合多元统计方法辨别柑橘品种、评价柑橘汁品质及区分加工方式是一种可靠、有效的分析方法。
The aim of this study was to analyze and identify the characteristic aroma substances of citrus juice from different citrus varieties and by different pressing methods as well as their contribution to the flavor, so as to provide a scientific-based reference for the evaluation and processing of citrus fruit quality. The aroma compounds in citrus juice were determined by gas chromatography-mass spectrometry(GC-MS) combined with multivariate statistical method. A total of 67 aroma substances were detected in 13 kinds of citrus juice, and 37 characteristic aroma substances were screened out. Among them, the aroma substances in loose-skinned citrus juice were lower than most of others, and the aroma substances in machine-pressed citrus juice were significantly higher than those in hand-pressed citrus juice. Multivariate statistical method could effectively distinguish citrus varieties and pressing methods. The correlation analysis showed that sweet aroma was positively correlated with ethyl octanoate and crotonate, green aroma with n-octanol and ethyl butyrate, and flower aroma with citronellol and valencene. GC-MS combined with multivariate statistical method is a reliable and effective method for identifying citrus varieties, evaluating the quality of citrus juice and distinguishing processing methods.
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