为揭示不同干燥方式对乌梅风味物质的影响,分别以烟熏乌梅(Smoked prunus mume,SP)、热风干燥(Hot-air dried prunus mume,HP)乌梅及烘干(Dried prunus mume,DP)乌梅为研究对象,采用电子鼻(Electronic nose,E-nose)、电子舌(Electronic tongue,E-tongue)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对其风味品质进行分析评价。电子鼻结果可完全区分不同加工而成的乌梅,其所在风味上具有相似性。电子舌数据结合主成分分析(principal component analysis,PCA)发现不同加工方法的乌梅在滋味品质上存在差异,且酸味作为乌梅滋味的代表。采用GC-MS共鉴定出63种挥发性成分,包括醇类、酚类、醛类、酸类、酯类化合物以及烃类等其它类化合物,且含量各不相同,其中酯类化合物在烟熏乌梅中水平普遍较高,其次为热风干燥乌梅,烘干乌梅。电子鼻结合GC-MS数据讨论乌梅主要挥发性成分改变的原因,总结不同加工方法对乌梅风味的影响。可见,通过电子鼻、电子舌结合GC-MS分析,可以较好地区分不同干燥方式下的乌梅,从而为乌梅的加工方式选择及产品加工提供理论参考。

To reveal the difference in the effects of different processing methods on the flavor profiles of prunus mume, smoked prunus mume(SP), hot-air dried prunus mume(HP) and dried prunus mume(DP) were taken as the research objects. Electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS) combined technology were used to evaluate its flavor quality. The result of the electronic nose completely distinguished the different processed Prunus mume, and their flavors were similar. The electronic tongue data combined with the principal component analysis(PCA) found that the taste quality of Prunus mume with different processing methods were different, and the sourness was the representative of the taste of Prunus mume. GC-MS test results identified 63 kinds of volatile components, including alcohols, phenols, aldehydes, acids, ester compounds and hydrocarbons and other compounds, and the content is different. The content of ester compounds in SP was generally higher, followed by HP and DP. The electronic nose combined the GC-MS data to discuss the reasons for the change of the main volatile components, and summarized the influence of different processing methods on the flavor of Prunus mume. Therefore, the combination of electronic tongue, electronic nose and GC-MS can better distinguish Prunus mume dried with different methods, thereby providing a theoretical reference for the selection of Prunus mume processing mode and product processing.