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.
CHENG Yujiao
,
LI Guijie
,
OUYANG Zhu
,
TAN Anqun
,
WU Houjiu
,
LIANG Guolu
,
WANG Hua
,
CHEN Weiling
,
WANG Zhenhuan
. Analysis of aroma compounds in different varieties of pomelo juice based on gas chromatography-mass spectrometry/pulsed flame photometric detector and principal component analysis method[J]. Food and Fermentation Industries, 2022
, 48(10)
: 255
-263
.
DOI: 10.13995/j.cnki.11-1802/ts.028670
[1] CHEONG M W, LIU S Q, ZHOU W B, et al.Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice[J].Food Chemistry, 2012, 135(4):2 505-2 513.
[2] BUETTNER A, SCHIEBERLE P.Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments[J].Journal of Agricultural and Food Chemistry, 2001, 49(3):1 358-1 363.
[3] DEMOLE E, ENGGIST P, OHLOFF G, et al.1-p-Menthene-8-thiol:A powerful flavor impact constituent of grapefruit juice (Citrus parodisi Macfayden)[J].Helvetica Chimica Acta, 1982, 65(6):1 785-1 794.
[4] GUTH H, GROSCH W.Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays[J].Journal of the American Oil Chemists Society, 1993, 70(5):513-518.
[5] 艾沙江·买买提, 李宁, 刘国杰.不同产地沙田柚果肉挥发性物质的研究[J].中国南方果树, 2014, 43(4):68-71.
AISHAJING·M, LI N, LIU G J.Study on volatiles in the shatian pomelo from different areas[J].South China Fruits, 2014, 43(4):68-71.
[6] CAVANI F, CORTELLI C, FRATTINI A, et al.A new approach to the characterization of V species in doped-V/Ti/O catalysts by means of TPR and TPO measurements:A study of the effect of promoters in the oxidation of o-xylene[J].Studies in Surface Science and Catalysis, 2005, 155:153-165.
[7] 肖作兵, 范彬彬, 牛云蔚, 等.基于GC-MS/GC-O结合PCA分析鉴定菊花精油特征香气成分[J].中国食品学报, 2017, 17(12):287-292.
XIAO Z B, FAN B B, NIU Y W, et al.Analysis of the key aroma compounds of chrysanthemum essential oils by GC-MS/GC-O coupled with PCA [J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(12):287-292.
[8] VIVIAN GOH R M, LAU H, LIU S Q, et al.Comparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation[J].LWT, 2019, 99:328-345.
[9] GERTSCH J.Antiinflammatory cannabinoids in diet- towards a better understanding of CB(2) receptor action?[J].Communicative and Integrative Biology, 2008, 1(1):26-28.
[10] GERTSCH J, LEONTI M, RADUNER S, et al.Beta-caryophyllene is a dietary cannabinoid[J].Proceedings of the National Academy of Sciences of the United States of America, 2008, 105(26):9 099-9 104.
[11] PEREZ-CACHO P R, MAHATTANATAWEE K, JOHN M, et al.Identification of sulfur volatiles in canned orange juices lacking orange flavor[J].Journal of Agricultural and Food Chemistry, 2007, 55(14):5 761-5 767.
[12] XIAO Z B, WU Q Y, NIU Y W, et al.Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis[J].Journal of Agricultural and Food Chemistry, 2017, 65(38):8 392-8 401.
[13] ZHONG S Q, REN J N, CHEN D W, et al.Free and bound volatile compounds in juice and peel of eureka lemon[J].Food Science and Technology Research, 2014, 20(1):167-174.
[14] LIN J M, ROUSEFF R L, BARROS S, et al.Aroma composition changes in early season grapefruit juice produced from thermal concentration[J].Journal of Agricultural and Food Chemistry, 2002, 50(4):813-819.
[15] JABALPURWALA F, GURBUZ O, ROUSEFF R.Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection[J].Food Chemistry, 2010, 120(1):296-303.
[16] 肖作兵, 李静, 牛云蔚, 等.GC-O/AEDA法结合OAV及香气重组试验鉴定玫瑰精油中特征香气化合物[J].中国食品学报, 2018, 18(4):319-324.
XIAO Z B, LI J, NIU Y W, et al.Characterization of the key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis (AEDA) aroma recombination [J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(4):319-324.
[17] CHENG Y J, ROUSEFF R, LI G J, et al.Methanethiol, an off-flavor produced from the thermal treatment of mandarin juices:A study of citrus sulfur volatiles[J].Journal of Agricultural and Food chemistry, 2020, 68(4):1 030-1 037.
[18] SHIMODA M, AYANO S,MAEDA H, et al.Studies on off-flavor formed during heating process of satsuma mandarin juice (Ⅳ)[J].Journal of the Agricultural Chemical Society of Japan, 1984,58(12):1 217-1 223.
[19] PINO, J A, MESA J.Contribution of volatile compounds to mango (Mangifera indica L.) aroma[J].Flavour and Fragrance Journal, 2006, 21(2):207-213.
[20] AHMED E M, DENNISON R A, DOUGHERTY R H, et al.Flavor and odor thresholds in water of selected orange juice components[J].Journal of Agricultural and Food Chemistry, 1978, 26(1):187-191.
[21] GIRI A, OSAKO K, OHSHIMA T.Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J].Food Chemistry, 2010, 120(2):621-631.
[22] CZERNY M, CHRISTLBAUER M, CHRISTLBAUER M, et al.Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions[J].European Food Research and Technology, 2008, 228(2):265-273.
[23] BUTTERY R G, SEIFERT R M, GUADAGNI D C, et al.Characterization of additional volatile components of tomato[J].Journal of Agricultural and Food Chemistry, 1971, 19(3):524-529.
[24] PANG X L, GUO X F, QIN Z H, et al.Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation[J].Journal of Agricultural and Food Chemistry, 2012, 60(17):4 179-4 185.
[25] GUADAGNI D G, BUTTERY R G, OKANO S.Odour thresholds of some organic compounds associated with food flavours[J].Journal of the Science of Food and Agriculture, 1963, 14(10):761-765.
