紫红百香果具有怡人的芳香特性，本研究采用顶空固相微萃取（HS-SPME）结合气相色谱质谱联用仪（GC-MS）技术，对紫红百香果果汁中挥发性香气成分进行鉴定，并对其香气进行了仿香研究。结果表明，百香果果汁中共鉴定出81种挥发性香气化合物，主要包括酯类43种，醇类11种，醛类3种，酮类8种，萜烯类（含萜烯醇类）12种，其它成分4种，其中酯类含量最高，这些挥发性成分是百香果果汁香气的主要贡献者。通过仿香实验，成功制备出百香果果汁香精配方，感官评价分析表明该香精配方的香气浓郁，头香、体香和尾香过渡自然且有层次感，与百香果的天然香气基本一致。总之，结果表明挥发性成分分析和仿香技术能够制备出一种新型百香果果汁香精，应用于食品或医药领域。

The purple red passion fruit has a pleasant aroma. In the present study, the volatile aroma compounds of the juice of purple Passiflora edulis (FJPE) were identified using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). In addition, the aroma of FJPE was studied through aroma simulation experiments. The results showed that 81 volatile compounds were identified in FJPE, mainly including 43 esters, 11 alcohols, 3 aldehydes, 8 ketones, 12 terpenes and 4 other compounds, and among which esters were the most abundant compounds and the major contributors to the characteristic aroma of FJPE. The simulated flavor formulation of FJPE was successfully prepared by aroma simulation experiments. The sensory evaluation revealed the rich flavour, and the naturally transitional and layered head fragrance, body fragrance and tail fragrance, which were basically consistent with the natural aroma of FJPE. In summary, it was feasible to prepare a new type of passion fruit juice flavor for food or pharmaceutical industries, with the aid of volatile compound analysis and aroma simulation technology.

广东省教育厅重大项目及应用重大项目(2017GKZDXM010)；广东省教育厅特色创新类项目(2017GKTSCX058)