为探究β-葡萄糖苷酶酶解作用对蟠桃汁风味变化的影响，实验采用GC-MS检测技术对不同酶解处理方式的蟠桃汁中的挥发性成分进行分离鉴定，并通过重复性实验、化学反应推断和主成分分析(PCA)构建了蟠桃汁中不同挥发性物质种类与感官属性间的相关性响应模型。结果表明：单一的热反应对蟠桃汁的挥发性物质组成影响很大，酯类、醇类物质丧失明显，β-葡萄糖苷酶酶解后能够较为明显的提高酯、醇类物质整体含量，论证了β-葡萄糖苷酶对蟠桃汁增香作用的科学性和可行性。结合PCA分析发现大部分的酯类和醇类与优良感官属性如桃果香、花清香、香甜味呈现正相关性，而烃类和杂环类物质则与不良风味属性(异味和蒸煮味)呈现较大响应度，结果再次证实β-葡萄糖苷酶能够对蟠桃汁的风味品质优化起到积极作用，适合引入到实际生产中作为蟠桃汁增香酶使用。

In order to explore how enzymatic hydrolysis using β-glycosidase affects the flavor of flat peach juice samples (FPSs), FPS volatiles collected after different enzymatic hydrolysis treatments were separated and identified using gas chromatography-mass spectrometry (GC-MS). Meanwhile, based on repeated experiments, chemical reaction inference, and principal component analysis (PCA), a response model of the correlation between the types of different volatile compounds and sensory attributes in FPSs was constructed. The results indicated that a single thermal reaction had a significant influence on the volatile composition of FPSs, and the contents of esters and alcohols were reduced dramatically. The overall content of esters and alcohols were increased after enzymolysis using β-glycosidase, which proved the scientificity and feasibility of using β-glycosidase to enhance the fragrance of flat peach juice. Combined with PCA, the results suggested that most of the esters and alcohols were positively correlated with fine sensory properties such as peach fragrance, floral fragrance, and sweet fragrance, while hydrocarbons and heterocyclic compounds exhibited a high responsiveness to the bad flavor properties (such as peculiar and cooking attributes). These findings further confirmed that β-glycosidase treatmentcould significantly improve the flavor and quality of FPS. Therefore, β-glycosidase is ideal to be used in actual production processes as a fragrance-enhancing enzyme for flat peach juice.

国家自然科学基金项目(31460428)；兵团科技攻关项目(2014BA016)；八师石河子市工业科技攻关计划项目(2014GY05)