Zhongguo youzhi (Mar 2024)

基于HS-GC-IMS分析陇南主栽品种 初榨橄榄油的风味特征成分Analysis of flavor characteristic components in the main cultivars of virgin olive oil from Longnan based on HS-GC-IMS

  • 白万明1，王菊花2，马赛买2，白小勇1，孔维宝2，马君义2，张继2 BAI Wanming1, WANG Juhua2, MA Saimai2, BAI Xiaoyong1, KONG Weibao2, MA Junyi2, ZHANG Ji2

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220666
Journal volume & issue
Vol. 49, no. 3
pp. 21 – 26

Abstract

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旨在为我国甘肃陇南产区初榨橄榄油（VOO）的快速鉴别以及工业生产过程中的风味品质评价提供数据支撑和理论依据，采用HS-GC-IMS技术对甘肃陇南主栽品种莱星(LX)、佛奥(FO)、科拉蒂(KLD)、皮削利(PXL)、鄂植8号(EZ8)以及LX与KLD的混合品种(HH)6种VOO中的风味特征成分进行定性和差异分析。结果表明：6种VOO中共检测出39种风味特征物质，定性出22种，其中醛类(9种)、酮类(5种)化合物为主要的风味特征成分，此外还包括酯类(3种)、醇类(3种)、萜烯类(1种)和呋喃类(1种)等物质；6种VOO中含有的风味特征物质均存在不同程度的差异，其中，LX、KLD和HH中的风味特征物质较为相似，其2-甲基丁醛、3-甲基丁醛、(E)-2-戊烯醛、辛醛和2-正戊基呋喃含量较高，FO中的正戊醇、正己醛和3-戊酮含量较高，PXL中的（Z）-3-己烯乙酸酯、α-松油烯、2-己酮的含量较高，EZ8中的乙酸乙酯含量最高，HH中的2-丁酮、丙酮、(E)-2-庚烯醛的含量较高。综上，采用HS-GC-IMS可以有效检测VOO中的风味特征物质，定性出的风味特征物质可作为区分6种VOO的依据之一。 Aiming to provide data support and theoretical basis for the rapid identification of virgin olive oil (VOO) in Longnan, Gansu province and the evaluation of flavor quality in the industrial production process, HS-GC-IMS technology was used to qualitatively and differentially analyze the flavor characteristic component of six kinds of VOO extracted from main cultivars in Longnan (Gansu) Leccino (LX), Frantoio (FO), Coratina (KLD), Picholine (PXL), Ezhi-8 (EZ8) and mixed with LX and KLD varieties (HH). The results showed that a total of 39 volatile flavor components were detected in six kinds of VOO, and 22 compounds were identifined, among which aldehydes (9 kinds) and ketones (5 kinds) were the main flavor characteristic components,also including esters (3 kinds), alcohols (3 kinds), terpenes (1 kind), and furans (1 kind).The flavor characteristic components of six kinds of VOO were different in different degrees, among which the flavor characteristic components in LX, KLD and HH were similar, and the contents of 2-methylbutanal, 3-methylbutanal, (E)-2-pentenal, octanal and 2-pentylfuran were higher. The contents of n-pentanol, hexanal and 3-pentanone in FO were higher. The contents of (Z)-3-hexenyl acetate, α-terpinene and 2-hexanone in PXL were higher. Ethyl acetate was the main flavor characteristic component in EZ8.The main flavor characteristics components in HH included 2-butanone, acetone and (E)-2-heptenal. In conclusion, HS-GC-IMS can effectively detect the flavor characteristic component in VOO, and the flavor characteristic components identified can be used as one of the bases for distinguishing the six kinds of VOO.

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