食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 344 - 351

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040368

分析与检测

基于气相色谱-质谱联用结合相对气味活度值分析四川地区不同品种桂花的风味特征

  • 温福丽 ,
  • 蒋晓锋 ,
  • 贾俊杰 ,
  • 牛曼思 ,
  • 杨阳 ,
  • 黄张君 ,
  • 王松涛
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  • 1(泸州品创科技有限公司, 四川 泸州, 646000)
    2(国家固态酿造工程技术研究中心, 四川 泸州, 646000)
    3(泸州老窖股份有限公司, 四川 泸州, 646000)
第一作者:硕士,工程师(王松涛高级工程师为通信作者,E-mail:wangst@lzlj.com)

收稿日期: 2024-07-02

  修回日期: 2024-08-07

  网络出版日期: 2025-06-11

基金资助

四川大学-泸州市人民政府战略合作项目(2022CDLZ-15)

收起

Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value

  • WEN Fuli ,
  • JIANG Xiaofeng ,
  • JIA Junjie ,
  • NIU Mansi ,
  • YANG Yang ,
  • HUANG Zhangjun ,
  • WANG Songtao
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  • 1(Luzhou Pinchuang Science & Technology Co.Ltd., Luzhou 646000, China)
    2(National Engineering Technology Research Center of Solid-state Brewing, Luzhou 646000, China)
    3(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)

Received date: 2024-07-02

  Revised date: 2024-08-07

  Online published: 2025-06-11

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摘要

为明确四川地区不同品种桂花的关键性风味物质,采用顶空固相微萃取(headspace solid phase microextraction, HSPM)结合气相色谱-质谱联用(gas chromatography-mass spectrometry, GC-MS)及相对气味活度值(relative odor activity value, ROAV)分析四川成都地区9个品种桂花的风味物质。结果表明,挥发性物质总含量最高的3个品种为波叶金桂>速生金桂>汉桂(P<0.05);数量最多的3个品种为波叶金桂(36)>堰虹桂(34)>硃砂桂(34)。α-紫罗兰酮、β-紫罗兰酮、二氢-β-紫罗兰酮、香叶基丙酮、芳樟醇、芳樟醇氧化物(呋喃型)、香叶醇、γ-癸内酯、β-苯乙醇、二氢-β-紫罗兰醇、己醛、苯甲醛、(E,E)-2,4-庚二烯醛和壬醛是9个品种桂花中主要的风味物质。主成分分析(principal components analysis, PCA)可区分不同品种桂花,金桂群3个品种和丹桂群3个品种均较为聚拢,但金桂群3个品种含量具有显著性差异(P<0.05),而丹桂群中,硃砂桂和汉桂无显著性差异,汉桂和堰虹桂含量有显著性差异(P<0.05)。ROAV结果表明二氢-β-紫罗兰酮是桂花中最重要的香气贡献者,体现为木香、果香。(E,E)-2,4-庚二烯醛、二氢-β-紫罗兰醇、α-紫罗兰酮、β-月桂烯、香叶醇、α-紫罗酮、γ-癸内酯等化合物ROAV>1,可作为区分不同品种桂花的依据。实验从挥发性成分种类、含量差异以及香气贡献大小的角度考察了四川地区9个品种桂花,有利于桂花风味产业原料筛选和加工,为桂花风味品控、质量标准以及四川地区桂花品种区分提供理论依据。

关键词： 桂花; 风味物质; 顶空固相微萃取; 阈值; 相对气味活度值; 二氢-β-紫罗兰酮

本文引用格式

温福丽 , 蒋晓锋 , 贾俊杰 , 牛曼思 , 杨阳 , 黄张君 , 王松涛 . 基于气相色谱-质谱联用结合相对气味活度值分析四川地区不同品种桂花的风味特征[J]. 食品与发酵工业, 2025 , 51(10) : 344 -351 . DOI: 10.13995/j.cnki.11-1802/ts.040368

Abstract

To clarify the advantages and key flavor substances of different varieties of Osmanthus, the volatile substances and flavor characteristics of 9 varieties of Osmanthus fragrans from the Chengdu area in Sichuan province were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and relative odor activity value (ROAV).Results showed that Osmanthus fragrans (Luteus Group) ‘Boye Jinggui’, Osmanthus fragrans (Luteus Group) ‘Susheng Jin’, and Osmanthus fragrans (Aurantiacus Group) ‘Hangui’ were the three varieties with the highest content (P<0.05).The three most abundant varieties were ‘Boye Jinggui’ (36), ‘Yanhong’ (34), and ‘Zhushagui’ (34).Volatile aroma compounds including α-ionone, β-ionone, dihydro-β-ionone, geranyl acetone, linalool, linalool oxide (furanoid), geranyl, γ-decalactone, β-phenylethanol, dihydro-β-ionol, hexanal, benzaldehyde, (E,E)-2,4-heptadienal, and 1-nonanal were the main flavor substances of the 9 varieties of Osmanthus fragrans.Principal components analysis (PCA) showed that the kinds of different Osmanthus groups had a certain degree of differentiation, Osmanthus fragrans (Luteus Group) and Osmanthus fragrans (Aurantiacus Group) were relatively clustered, reflecting a certain correlation, however, the content among ‘Boye Jinggui’, ‘Liuye Jin’, and ‘Susheng Jin’ had a significantly differences (P<0.05).The content between ‘Zhushagui’ and ‘Hangui’ had no differences but there was a significant difference between ‘Hangui’ and ‘Yan Hong’ (P<0.05).According to the analysis of ROAV, dihydro-β-dihydroionone was the most important aroma contributor in Osmanthus fragrans flower, embodied in the fragrance of wood and fruit.In addition, (E,E)-2,4-heptadienal, dihydro-β-ionol, α-ionone, β-laurene, geraniol, α-violonone, γ-decalactone, and other compounds were also important aroma contribution components of Osmanthus flower.In this study, 9 kinds Osmanthus fragrans were analyzed from the perspective of volatile components, content, and aroma contribution, providing a theoretical basis for the quality control and identification of Osmanthus flavor and the differentiation of Osmanthus varieties in Sichuan.

Key words： Osmanthus fragrans; flavor substance; HS-SPME; threshold value; relative odor activity value; dihydro-β-ionone

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