孜然是一种呈现强烈的香甜、辛辣经典气味的香辛料。由于独特的气味特征，其广泛应用于食品调味等方面。该研究从分子层面出发探究孜然的香气成分，通过顶空固相微萃取技术和低温连续相变装置提取富集孜然香气物质、结合定量描述分析法、气相色谱-质谱联用仪和气相色谱嗅闻仪，深入研究孜然的香气成分组成和特征香气成分，揭示其独特的风味特征。研究结果表明孜然感官上呈现出明显的孜然风味和咸香风味，通过GC-MS共检测有99种孜然挥发性成分物质，其中以烯烃类成分含量最高。结合气相色谱嗅闻仪分析确定孜然中18种特征挥发性香气成分，其中以α-蒎烯的OAV值最大，呈现出新鲜的樟脑、松脂气息；其次4-异丙基苯甲醛与对伞花烃为孜然风味的关键物质，香气组成整体构成孜然的特征风味。

Cuminum cyminum L. is a spice with a strong classic sweet and spicy flavor. Due to its unique odour characteristics, it is widely used in food flavouring and other applications. In this study, we investigated the aroma composition of Cuminum cyminum L. from the molecular level, and extracted and enriched the Cuminum cyminum L. aroma substances by headspace solid-phase microextraction and low-temperature continuous phase change device, combined with quantitative descriptive analysis, gas chromatography-mass spectrometry (GC-MS) system, and gas chromatography (GC-MS) olfactometer, to investigate Cuminum cyminum L.'s aroma composition and characteristic aroma components, and reveal its unique flavour characteristics. The results showed that Cuminum cyminum L. exhibited significant Cuminum cyminum L. flavour and savoury flavour, and a total of 99 Cuminum cyminum L. volatile constituents were detected by GC-MS, among which the olefinic constituents had the highest content. The combined analysis with gas chromatography olfactometer, confirmed 18 characteristic volatile aroma components in Cuminum cyminum L., among which α-pinene had the largest OAV value, giving fresh camphor and turpentine aroma; followed by 4-isopropylbenzaldehyde and p-umbelliferyl hydrocarbons as the key substances of Cuminum cyminum L. flavour, and the whole aroma composition constituted the characteristic flavour of Cuminum cyminum L.

中国科学院技术支撑人才项目（E329850301）