三种柚子精油的香味特征及挥发性成分

Sensory Characteristics and Volatile Components of Three Pummelo (Citrus maxima) Essential Oils

摘要:

为阐明我国主要柚类水果精油的品质特征，运用感官评价和气质联用（GC-MS）研究琯溪蜜柚、沙田柚和梁平柚果皮精油的香味特征和挥发性成分。感官评价结果显示，三种柚子精油香型相似，其中琯溪蜜柚精油风味浓郁且伴有强烈的花香味，沙田柚精油有一定的薄荷味，梁平柚精油则有强烈柚香味和甜味。GC-MS结果显示，虽然三种柚子精油的主要成分均为d-柠檬烯（476,150-741,595 μg/mL）、β-月桂烯（13,859-207,255 μg/mL），但琯溪蜜柚精油含有更高浓度的β-月桂烯，沉香醇以及醛类成分。香气值（OAVs）分析表明琯溪蜜柚精油（5,015,965）远高于沙田柚香气值（1,307,088）和梁平柚精油香气值（1,159,532），同时琯溪蜜柚精油中强烈的花香味主要来源于β-月桂烯（2,093,489）和沉香醇（387,578）。研究结果说明三种柚子精油主要香气轮廓及成分相似，但不同种类精油间存在特征性差异。该研究结果为我国柚子精油的综合开发利用提供参考。

Abstract:

To investigate the quality of essential oils (EOs) of the major pummelo (Citrus maxima) fruits in China, the sensory characteristics and volatile components of the essential oils (EOs) of Guan Xi, Sha Tian, and Liang Ping pummelos were analyzed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS). The results of the sensory evaluation showed that the three EOs had similar aroma. Guan Xi pummelo EO had a strong floral scent, while the aroma of Sha Tian pummelo EO was similar to mint. Liang Ping pummelo EO had a relatively strong citrus and sweet scent. The GC-MS results showed that although the three types of EOs contain the same major volatile constituents, e.g., d-limonene (476, 150-741, and 595 μg/mL) and β-myrcene (13, 859-207, and 255 μg/mL), Guan Xi pummelo EO had higher concentrations of β-ocimene, linalool, and some aldehydes. The odor activity values (OAVs) showed that Guan Xi pummelo EO (5,015,965) had a much higher OAV than Sha Tian (1,307,088) and Liang Ping (1,159,532) pummelo EOs. Furthermore, the strong floral scent of Guan Xi pummelo EO mainly originated from β-myrcene (2,093,489) and linalool (387,578). The results indicated that although the three pummelo EOs had similar aroma and volatile components, their qualities differed to a certain extent. These results provide a theoretical basis for further comprehensive development and utilization of pummelo EOs in China.