摘要
为明确草莓中挥发性成分的种类及含量,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS)对草莓中挥发性成分进行检测,并结合相对气味活性值(ROAV)分析草莓中挥发性成分。草莓中共检测出44种挥发性成分,其中酯类20种、酮类4种、醇类5种、酸类3种、醛类7种、萜烯类5种。草莓中ROAV>1的物质共有9种,其中2,5-二甲基-4-甲氧基-3(2H)-呋喃酮、丁酸乙酯和乙酸异戊酯的ROAV值较高,对草莓整体香气影响较大。
In order to clarify the types and contents of volatile components in strawberry,the volatile components of strawberry were detected by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The relative odor activity value(ROAV)was used to explore the volatile components of strawberry.A total of 44 volatile components were detected in strawberry,including 20 esters,4 ketones,5 alcohols,3 acids,7 aldehydes and 5 terpenes.There were 9 kinds of substances with ROAV>1 in strawberry,and the ROAV value of 2,5-dimethyl-4-methoxy-3(2H)-furanone,ethyl butyrate and isoamyl acetate were higher,which had a greater impact on the overall aroma of strawberry.
作者
孙辉
SUN Hui(Kaifeng Product Quality Inspection and Testing Center,Kaifeng 475000,Henan,China)
出处
《江苏调味副食品》
2025年第1期31-34,共4页
Jiangsu Condiment and Subsidiary Food
