该研究首先利用气相色谱-质谱-嗅闻技术（Gas Chromatography-Mass Spectrometry-Olfactometry，GC-MS-O）结合香气活力值（Odor Activity Value，OAV）从伽师瓜、黄河蜜瓜、西州密25号和西州密17号中分别鉴定出9、16、12和10种关键香气物质，其中的乙酸乙酯、乙酸丁酯和乙酸苄酯等7种香气物质是我国厚皮甜瓜主要的特征香气成分；采用定量描述分析确定了甜瓜的果香、瓜香、甜香、青香、花香和麝香- 烘烤香6个感官特性并给出了相应的感官得分；利用聚类热图法分析了4种甜瓜中关键香气物质种类和含量的差异性；偏最小二乘回归法（Partial Least Squares Regression，PLSR）分析了甜瓜香气感官特性形成的原因。结果表明乙酸乙酯与甜瓜麝香- 烘烤香感官属性形成相关；2-甲基丁基乙酸酯和乙酸丁酯与甜瓜果香感官属性形成相关；乙酸苄酯、异戊醛、(E,Z)-3,6-壬二烯-1-醇、硫代乙酸甲酯、(Z)-6-壬烯-1-醇和3-甲基丁酸乙酯与甜瓜的花香和瓜香感官属性形成呈显著相关性。该研究为我国厚皮甜瓜风味香气的改良以及其感官质量评价体系的构建提供了依据。

In this study, gas chromatography-mass spectrometry/olfactometry (GC-MS-O) combined with odor activity value (OAV) was used to identify 9, 16, 12 and 10 key aroma compounds from Jiashi, Huanghe, Xizhoumi 25 and Xizhoumi 17, respectively. Among which, 7 aroma substances, such as ethyl acetate, butyl acetate and benzyl acetate, were the characteristic aroma substances of Chinese thick skinned muskmelon. Six sensory characteristics of melon, namely fruity, cucumber-like, sweet, greens, floral and musk-roasted aromas, were determined by quantitative descriptive analysis, and the corresponding sensory scores were given. Cluster heat map analysis was used to analyze the differences in the types and contents of key aroma substances in four kinds of melon. Partial Least Squares Regression (PLSR) was used to investigate the reasons behind the formation of sensory characteristics of melon aroma. The results showed that ethyl acetate was related to the musk-roasted sensory characteristics, 2-methylbutylacetate and butyl acetate were related to fruity sensory attribute. Benzyl acetate, 3-methylbutanal, (E,Z)-3, 6-nonene-1-ol, methyl thioacetate, (Z)-6-nonene-1-ol and ethyl 3-methylbutyrate were significantly correlated with the floral and cucumber-like sensory features of melon. This study provides a basis for improving the aroma of thick skinned muskmelon and establishing its sensory quality evaluation system.

浙江中烟工业有限责任公司揭榜挂帅项目（2022-揭-01）