该研究旨在利用多种技术手段以及多元统计方法分析不同品种柠檬风味差异。采用气相色谱-质谱/嗅闻联用（Gas Chromatography-Mass Spectrometry/Olfactory，GC-MS/O）与电子鼻技术对不同品种柠檬中挥发性风味成分进行研究，并以主成分综合评价函数计算不同品种柠檬理化特性与香气的综合得分进行评价。结果显示：电子鼻PCA分析能较好的区分不同品种柠檬，GC-MS/O检测出65种挥发性风味组分，分别为烯类（46种）、醛类（6种）、醇类（5种）、酯类（5种）、酮类（2种）和酚类（1种）。不同品种柠檬中相对香气活度值（ROAV）大于1的风味组分有柠檬烯、合金欢烯、芳樟醇、桉叶油醇、辛醛、壬醛、柠檬醛以及癸醛8种，确定为其关键香气成分。安岳黄柠檬综合得分最高、香水柠檬次之，表明安岳黄柠檬理化特性以及香气较好。该研究可应用于柠檬溯源鉴定与柠檬品质分析，为柠檬综合利用提供理论支持。

The aim of this study was to analyze the differences in flavor across different lemon varieties using various techniques and multivariate statistical methods. Gas chromatography–mass spectrometry/olfactometer (GC-MS/O) and electronic nose were used to investigate the volatile flavor components in different lemon varieties. The comprehensive scores of the physical and chemical characteristics and odors of different varieties of lemons were evaluated by calculating the comprehensive evaluation function in principal component analysis (PCA). The results showed that the electronic nose-based PCA could better distinguish different lemon varieties. Sixty-five volatile flavor components were detected using GC-MS/O, including forty-six alkenes, six aldehydes, five alcohols, five esters, two ketones, and one phenol. Eight flavor components with relative odor activity values greater than one, including limonene, farnesene, linalool, eucalyptol, octanal, nonanal, citral, and decanal, were detected in different lemon varieties as key odor components. The highest overall score was obtained for Anhuang lemon, followed by Xiangshui lemon, indicating that Anyue yellow lemon has better physical and chemical characteristics and odor. These findings can be applied to traceability identification and quality analysis for lemons and provides theoretical support for comprehensive utilization of lemons.

广东省功能食品活性物重点实验室（2018B030322010）