为探究不同加工方式对库尔勒香梨汁加工中其挥发性物质和感官品质的影响，采用静态顶空-气相色谱-质谱联用(HS-GC-MS)技术对不同加工方式下制备的香梨汁中的挥发性成分进行分离鉴定，并结合主成分分析技术对其挥发性成分与感官属性进行相关性分析。研究发现：果胶酶酶解和巴氏杀菌对香梨汁挥发性物质组成影响极为显著(p<0.05)，其中酯类物质丧失或显著降低，而醇类、烃类和杂环类物质则明显增多。果胶酶酶解和巴氏杀菌处理使香梨汁感官品质降低，巴氏杀菌使香梨汁异味和蒸煮味异常明显.结合主成分分析(PCA)分析得出，乙酸乙酯、己酸乙酯、丙酸乙酯、丁酸乙酯、己醇和壬醛与香梨汁的梨果香感官属性有很好的正相关性，乙酸己酯与香梨汁的花青香感官属性有很好的正相关性。

In order to explore the effects of different processing methods on the volatile substances and the sensory attributes of Korla pear juice, the volatile components of Korla pear juices under different processing methods were isolated and identified, and the correlation analysis between the volatile components and the sensory attributes were analyzed by static headspace gas chromatography-mass spectrometry (HS-GC-MS) technology combined with principal component analysis (PCA) technique. The results showed that pectinase enzymolysis and pasteurization had a significant effect on the volatile substances and the sensory attributes of pear juice (p<0.05), in which the esters were lost or significantly reduced, while alcohols, hydrocarbons and heterocycles significantly increased. Pectinase enzymolysis and pasteurization reduced the overall sensory quality of Korla pear juice and pasteurization made the peculiar smell and cooking smell of Korla pear juice significantly abnormal. The PCA analysis showed that there was a good positive correlation between ethyl acetate, ethyl caproate, ethyl propionate, ethyl butyrate, hexyl alcohol as well as nonanal and fruity fragrant sensory properties of Korla pear juice. There is a good positive correlation between hexyl acetate and flower fragrant sensory properties of Korla pear juice.

国家自然科学基金项目（31571846）；国家十三五重点研发计划项目（2016YFD0400705）