桃果实低温贮藏期间挥发性物质与感官特性的关系 --偏最小二乘回归分析法

以大久保桃果实(Prunus persica (L.) Batsch cv. Okubao)为试材,采用固相微萃取与气相色谱-质谱联用技术,对8℃贮藏期间对照组与1-MCP处理组桃果实挥发性物质进行测定,同时对桃香气和不良气味进行感官评定,并使用偏最小二乘回归分析法研究感官结果与仪器测定结果的相关性.结果表明,1-MCP处理降低了桃果实香气品质.桃果实特征芳香物质γ-癸内酯、δ-辛内酯与香气呈显著正相关,而与不良气味呈负相关,其含量的提高对香气有显著促进作用;2-氟乙酰胺和丙酸-2,2-二甲基-2,6-双-(叔)-4-甲基苯酯对香气具有显著抑制作用.琥珀酸二异丁基酯和1,1,3-三甲基-3-苯基,茚对香气具有正效应;萘己环和氰基乙酸对不良气味具有正效应.

RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES AND VOLATILE COMPOUNDS IN PEACH DURING COLD STORAGE --PARTIAL LEAST SQUARES REGRESSION

Volatile compounds in "Okubao" peach(Prunus persica(L.) Batsch cv."Okubao")during postharvest storage at 8 ℃ were investigated using SPME-GC/MS.The organoleptic qualities of the aroma and off-flavor were evaluated.Relationships between sensory attributes and the volatile composition of peach were analyzed by using partial least squares regression(PLSR).The results showed that 1-MCP reduced the aroma quality of peach fruit.γ-decalactone and δ-octalactone,the characteristic aroma compounds in peach,were correlated positively with aroma and negatively with off-flavor and the increase of their contents could promote aroma quality.In contrast,2-fluoro-acetamide and propanoic acid-2,2-dimethyl-2,6-bis(1,1-dimethylethyl)-4-methylphenyl ester significantly inhibited aroma quality.Besides,Diisobutyl succinate and 1-phenyl-1,3,3-trimethylindan were correlated positively with aroma,while acenaphthene and cyano acetic acid correlated positively with off-flavor.