Analysis of Key Aroma Compounds in Kiwifruits

被引：3
|
作者：
Zhao Y. [1 ]
Zhan P. [1 ]
Wang P. [1 ]
Tian H. [1 ]
机构：
[1] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 16期
关键词：
Aroma activity value; Aroma reconstitution; Gas chromatography-olfactometry; Key aroma compounds; Kiwifruit;
D O I：
10.7506/spkx1002-6630-20200831-406
中图分类号：
学科分类号：
摘要：
A total of 56 volatile compounds were identified in four varieties of kiwifruits by static headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 20, 17, 18 and 16 major aroma compounds in Actinidia deliciosa cv. Cuixiang (CX), A. deliciosa cv. Xuxiang (XX), A. deliciosa cv. Qinmei (QM) and A. chinensis cv. Huayou (HY) were determined by gas chromatography-olfactometry (GC-O), respectively. Among them, 16, 15, 14 and 13 key aroma compounds with aroma activity values (OAVs) greater than 1 were found in these varieties, respectively. These compounds were quantified by the standard curve method, and aroma reconstitution experiments were carried out. The results showed that the aroma profile of the reconstitution model was similar to that of kiwifruit samples, confirming the accuracy of determining the key aroma compounds. Finally, the key aroma compounds in each variety were successfully identified. Ethyl butyrate, ethyl caproate, unsaturated aldehydes with six carbon atoms, decenal, (E)-2-nonenal, (E, Z)-2, 6-nondienal, hexanol, 1-octen-3-ol and 1-penten-3-one were common to all varieties. © 2021, China Food Publishing Company. All right reserved.
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页码：118 / 124
页数：6
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