A total of 18 satsumas were extracted from the especial-early, early, medium and late-ripening varieties. The aroma components of juice were qualitatively and quantitatively analyzed by using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and principal component analysis (PCA) was used to compare and distinguish. Results showed that a total of 60 aroma components were detected in 18 kinds of satsuma juice, and 29 characteristic aroma was determined according to the odor activity value (OAV), among which the number and content of aroma component in 2003-4 Wenzhoumigan were the highest. The analysis showed that allo-ocimene, trans-2-hexenal, L-carvone, dodecanal, perilla aldehyde, β-citronellol and thyme camphor are characteristic components of a few varieties. The distribution of characteristic aroma components in different kinds of satsuma is characteristic, which can be amplified by principal component analysis. Hence, 2003-4 Wenzhoumigan and Ninghong 73-19 Wenzhoumigan have better aroma compositions than other varieties, but the quality of their juice is also influenced by factors such as producing area,cultivation and weather.
ZHOU Qi
,
YI Xin
,
OUYANG Zhu
,
LI Guijie
,
ZHU Xiajian
,
FAN Jiaying
,
LI Zeling
,
TAN Anqun
,
HUANG Linhua
,
WANG Hua
. Analysis of aroma components in different satsuma juices by HS-SPME-GC-MS combined with multivariate statistical methods[J]. Food and Fermentation Industries, 2020
, 46(10)
: 248
-254
.
DOI: 10.13995/j.cnki.11-1802/ts.023501
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