为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、...为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、主成分分析、OPLS-DA和OAV进行分析。电子鼻分析结果表明,5个样品在整体气味轮廓上存在明显差异;GC-MS分析共检测到101种挥发性物质,5个样品(A、B、C、D、E)的含量分别为93.58%、97.53%、97.62%、94.80%、91.64%,烃类、醛类、醇类和酯类是样品共有的主要挥发性物质;β-月桂烯、芳樟醇、3-甲基丁醛、(E,E)-2,4-癸二烯醛分别是大红袍花椒和豆腐贡献给麻婆豆腐的主要共有挥发性物质;GC-MS结合OAV分析表明,β-月桂烯、D-柠檬烯、正辛醛、壬醛、(E,E)-2,4-癸二烯醛、芳樟醇、3-甲基丁醛对麻婆豆腐香气的形成有重要贡献;OAV结合OPLS-DA表明,通过VIP值筛选出的22种物质(以烃类、醛类和醇类物质为主)是样品气味差异的主要来源。试验结果表明不同产地的大红袍花椒对麻婆豆腐香气的形成有重要影响。展开更多
Floral scent serves as a key criterion for evaluating the ornamental value of flowering plants.Herbaceous peony(Paeonia lactiflora Pall.),a traditional Chinese ornamental species,is valued for its vibrant coloration,i...Floral scent serves as a key criterion for evaluating the ornamental value of flowering plants.Herbaceous peony(Paeonia lactiflora Pall.),a traditional Chinese ornamental species,is valued for its vibrant coloration,intricate floral morphology,and positive cultural symbolism.In this study,dynamic headspace adsorption coupled with gas chromatography-mass spectrometry was employed to analyze volatile organic compounds(VOCs)in flowers of 120 herbaceous peony cultivars at the half-opening stage.We detected 86 VOCs,comprising 25 aromatic compounds(79.70%),21 hydrocarbons(10.51%),29 terpenoids(8.37%),7 fatty acid derivatives(1.03%),and 4 heterocyclic compounds(0.38%).The cultivar‘Dr.Alexander Fleming’demonstrated the highest total VOC content,followed by‘Yuezhao Shanhe’and‘Daiyu’.The top five cultivars based on principal component analysis composite scores were‘Shajin Guanding’,‘Many Happy Returns’,‘Edulis Superba’,‘Huicui’,and‘Madame de Verneville’.The volatile compositions of these cultivars showed statistically representative characteristics.Aroma activity value analysis revealed 22 key aroma components(e.g.,3-hexen-1-ol,acetate,(Z)-,limonene,(E)-β-ocimene)and 15 modifying components(e.g.,methyl hexanoate,α-pinene,benzaldehyde).Domestic cultivars exhibited greater VOC diversity and higher content levels compared to introduced cultivars,with introduced cultivars demonstrating more pronounced compositional variation.Introduced cultivars primarily released nonanal and 1,4-dimethoxybenzene,associated with fruity-sweet notes,whereas domestic cultivars predominantly released 1,4-dimethoxybenzene and phenylethanol,characterized by sweet-floral aromas.Aromatic compounds primarily contributed to the overall aroma,with terpenoids as secondary contributors.This study systematically characterized the floral aroma components of herbaceous peony,providing a theoretical foundation for germplasm resource utilization in cut flower production,essential oil extraction,and aromatherapy applications.展开更多
文摘为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、主成分分析、OPLS-DA和OAV进行分析。电子鼻分析结果表明,5个样品在整体气味轮廓上存在明显差异;GC-MS分析共检测到101种挥发性物质,5个样品(A、B、C、D、E)的含量分别为93.58%、97.53%、97.62%、94.80%、91.64%,烃类、醛类、醇类和酯类是样品共有的主要挥发性物质;β-月桂烯、芳樟醇、3-甲基丁醛、(E,E)-2,4-癸二烯醛分别是大红袍花椒和豆腐贡献给麻婆豆腐的主要共有挥发性物质;GC-MS结合OAV分析表明,β-月桂烯、D-柠檬烯、正辛醛、壬醛、(E,E)-2,4-癸二烯醛、芳樟醇、3-甲基丁醛对麻婆豆腐香气的形成有重要贡献;OAV结合OPLS-DA表明,通过VIP值筛选出的22种物质(以烃类、醛类和醇类物质为主)是样品气味差异的主要来源。试验结果表明不同产地的大红袍花椒对麻婆豆腐香气的形成有重要影响。
基金funded by the National Natural Science Foundation of China[grant number U23A20211]the Key Scientific Research Project of Higher Education Institutions in Henan Province[grant number 24A220001].
文摘Floral scent serves as a key criterion for evaluating the ornamental value of flowering plants.Herbaceous peony(Paeonia lactiflora Pall.),a traditional Chinese ornamental species,is valued for its vibrant coloration,intricate floral morphology,and positive cultural symbolism.In this study,dynamic headspace adsorption coupled with gas chromatography-mass spectrometry was employed to analyze volatile organic compounds(VOCs)in flowers of 120 herbaceous peony cultivars at the half-opening stage.We detected 86 VOCs,comprising 25 aromatic compounds(79.70%),21 hydrocarbons(10.51%),29 terpenoids(8.37%),7 fatty acid derivatives(1.03%),and 4 heterocyclic compounds(0.38%).The cultivar‘Dr.Alexander Fleming’demonstrated the highest total VOC content,followed by‘Yuezhao Shanhe’and‘Daiyu’.The top five cultivars based on principal component analysis composite scores were‘Shajin Guanding’,‘Many Happy Returns’,‘Edulis Superba’,‘Huicui’,and‘Madame de Verneville’.The volatile compositions of these cultivars showed statistically representative characteristics.Aroma activity value analysis revealed 22 key aroma components(e.g.,3-hexen-1-ol,acetate,(Z)-,limonene,(E)-β-ocimene)and 15 modifying components(e.g.,methyl hexanoate,α-pinene,benzaldehyde).Domestic cultivars exhibited greater VOC diversity and higher content levels compared to introduced cultivars,with introduced cultivars demonstrating more pronounced compositional variation.Introduced cultivars primarily released nonanal and 1,4-dimethoxybenzene,associated with fruity-sweet notes,whereas domestic cultivars predominantly released 1,4-dimethoxybenzene and phenylethanol,characterized by sweet-floral aromas.Aromatic compounds primarily contributed to the overall aroma,with terpenoids as secondary contributors.This study systematically characterized the floral aroma components of herbaceous peony,providing a theoretical foundation for germplasm resource utilization in cut flower production,essential oil extraction,and aromatherapy applications.
