以5种不同品种柚(琯溪蜜柚、梁平柚、葡萄柚、胡柚、沙田柚)汁为研究对象,采用顶空固相微萃取-气相色谱-质谱/脉冲火焰检测器对柚汁中挥发性组分进行定性和定量分析,并利用气味活性值筛选特征风味组分和主成分分析法区分柚子品种。结果表明,不同品种柚汁中挥发性组分的种类和数量存在不同。在5种柚汁中共鉴定出86种挥发性组分,其中琯溪蜜柚、梁平柚、葡萄柚、胡柚、沙田柚汁中分别检测到34、39、39、32、32种挥发性组分;挥发性组分含量主要以萜烯类、醇类、醛类和酯类为主,挥发性硫化物类含量最低。在5种柚汁中特征风味组分(气味活性值≥1)数量不同:琯溪蜜柚(21)>沙田柚(18)>葡萄柚(16)＝梁平柚(16)>胡柚(14);5种柚汁中最主要特征风味组分种类也呈现不同,即琯溪蜜柚(β-紫罗酮)、梁平柚(正己醛)、葡萄柚(柠檬烯)、胡柚(1-辛烯-3-醇)、沙田柚(3-羟基己酸乙酯)。此外,基于柚汁中所有挥发性组分的主成分分析可以明显区分5种不同柚汁品种。不同品种柚汁风味呈现不同,该研究可为加工过程中柚汁原料的选取和未来柚汁风味选育提供理论依据。
Five varieties of pomelo juice (Guanxi honey pomelo, liangping pomelo, grapefruit, Hu pomelo and Shatian pomelo) were selected as the research objects. The volatile compounds in pomelo juice were analyzed qualitatively and quantitatively by headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detector. The characteristic flavor compounds were screened by odor activity value and the pomelo varieties were distinguished by principal component analysis. The results showed that the amount and content of volatile compounds in different varieties of pomelo juice were different. A total of 86 volatile compounds were identified in five varieties of pomelo juice, among which 34, 39, 39, 32 and 32 volatile compounds were detected in Guanxi honey pomelo, Liangping pomelo, grapefruit, Hu pomelo and Shatian pomelo juice, respectively. The main volatile compounds were terpenes, alcohols, aldehydes and esters, and the content of volatile sulfur compounds was the lowest. The number of characteristic flavor compounds (odor activity value, OAV ≥ 1) in five varieties of pomelo juice was different: Guanxi honey pomelo (21) > Shatian pomelo (18) > grapefruit (16) ＝ Liangping pomelo (16) > Hu pomelo (14). The major flavor compounds in five varieties of pomelo juice were also different, that was, Guanxi honey pomelo ((E)-β-ionone), liangping pomelo (hexanal), grapefruit (d-limonene), Hu pomelo (1-octen-3-ol), Shatian pomelo (ethyl 3-hydroxycaproate). In addition, principal component analysis based on all the volatile compounds could clearly distinguish five different pomelo juice varieties. This study provides a theoretical basis for the selection of pomelo juice raw materials during processing and the breeding of pomelo juice flavor.
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