以砂蜜豆樱桃为材料，采用气相色谱质谱联用（Gas Chromatograph-Mass Spectrometer，GC-MS）及电子鼻两种技术，并结合感官评价、品质指标，对货架期5 d内（13 ℃、20 ℃、经13 ℃中过渡12 h再置于20 ℃贮藏）樱桃挥发性物质的变化进行检测，进而对其货架期品质进行分析。电子鼻结果表明，线性判别分析、主成分分析方法可对不同货架天数的樱桃有效区分；GC-MS峰面积归一法分析结果表明，3组处理下的樱桃在货架期间峰面积总和下降，不同处理下挥发性物质种类存在一定差异。其主要挥发性物质是醛类、醇类，与电子鼻检测结果吻合。4 d时，20 ℃组中检出大量乙醇，13 ℃组中乙醇含量最少。实验结果表明，在13 ℃货架3 d时的樱桃品质最佳；变温可能是导致樱桃品质下降的主要原因之一。GC-MS结合电子鼻检测结果与樱桃内部品质指标变化和感官评价结果大体一致。因此，这两种技术相结合的方式对樱桃货架期香气品质的评价具有可行性。

Summit cherry fruits were evaluated via gas chromatography-mass spectrometry (GC-MS), electronic nose, and sensory evaluation, as well as quality indices were measured for changes in content of volatile components within five days of shelf life. After initial storage at 13 ℃ for 12 h, the samples were stored at 13 ℃, 20 ℃, and at 20 ℃. The results from electronic nose evaluation showed that linear discriminant analysis (LDA) and principle component analysis (PCA) methods effectively distinguished between samples with different shelf-life durations. The results from GC-MS peak area normalization showed that the total peak areas of the three treatment groups decreased during storage, with differences between treatment groups, in the types of volatile compounds present. The main volatile compounds were aldehydes and alcohols, which was consistent with the results of electronic nose. On day four, a large amount of ethanol was detected in the 20 ℃ group, while the lowest ethanol content was found in 13 ℃ group. The results showed that the highest quality was observed in the 13 ℃ group on the third day of storage, indicating that temperature changes could be one of the main causes for the decline in quality. The results from GC-MS combined with electronic nose were largely consistent with the changes observed in the internal quality indices of cherry and the results of sensory evaluation. Therefore, it is feasible to combine these two techniques to evaluate the aroma quality of cherry during storage.

“十二五”国家科技支撑计划项目（2012BAD38B01）；天津市创新团队项目（TD12-5049）资助；天津市科技计划项目(15ZCZDNC00140)