这项研究基于气相色谱离子迁移谱技术（gas chromatography-ion mobility spectrometry，GC-IMS）分析不同品牌的潮汕特色凉果佛手香黄的挥发性风味成分，检测到8种酯类（6%~12%）、14种醛类（10%~14%）、12种醇类（13%~17%）、3种酮类（3%~5%）、23种烯萜类（49%~72%）、6种酸类（1%~2%）、3种呋喃类（2%~3%）、1种噻唑类（0.4%~0.5%）和1种吡嗪类（0.6%~0.6%），共9类70种挥发性物质。通过相对香气活度值（ROAV）计算分析得到佛手香黄的挥发性主要风味贡献成分（ROAV>1）有香叶醇、香茅醇、芳樟醇、1,8-桉叶素-M、1,8-桉叶素-D、月桂烯-M、甲硫基丙醛、3-甲基丁醛、3-甲基丁醇、丙醛、甲基-2-丁酸甲酯、苯乙醇、壬醛等。其中，甲硫基丙醛对佛手香黄的风味贡献最大。利用主成分分析（principal component analysis，PCA）能够有效区分不同品牌样品。采用偏最小二乘判别分析（partial least squares discriminant analysis，PLS-DA）结合单因素方差分析筛选15个标志挥发性化合物（VIP>1）。GC-IMS可以实现对不同品牌佛手香黄进行区分识别，并对挥发性化合物的差异进行快速分析，为佛手香黄特征风味的标志成分定性定量研究提供参考。

In this study, the volatile flavor components of different brands of preserved Lao-Xiang-Huang from the Chaoshan area were analyzed based on gas chromatography-ion mobility spectrometry GC-IMS. A total of 9 types and 70 species were detected, including 8 esters (6%~12%), 14 aldehydes (10%~14%), 12 alcohols (13%~17%), 3 ketones (3%~5%), 23 terpenoids (49%~72%), 6 acids (1%~2%), 3 furans (2%~3%), 1 thiazole (0.4%~0.5%) and 1 pyrazine (0.6%~0.6%). Through the calculation and analysis of relative activity value (ROAV), the key volatile flavor contributors of (ROAV>1) were obtained, including geraniol, citronellol, linalool, 1,8-cineole-M, 1,8-cineole-D, myrcene-M, methional, 3-methylbutanal, 3-methylbutanol, propanal, methyl 2-methylbutanoate, 1-phenylethanol and nonanal. Among them, methional contributed the most to the flavor of the preserved Lao-Xiang-Huang. Principal component analysis (PCA) can effectively distinguish the samples of different brands. Partial least squares discriminant analysis (PLS-DA) combined with one-way ANOVA was used to screen 15 marker volatile compounds (VIP>1). GC-IMS can distinguish different brands of preserved Lao-Xiang-Huang, and allow rapid analysis of the differences in volatile compounds, thereby providing a reference for qualitative and quantitative research on the characteristic flavor components of preserved Lao-Xiang-Huang.

广东省科技厅支持粤东西北新型研发机构建设项目（2018B090902010）；潮州市科技计划项目（2019ZX02）