基于电子鼻和SPME-GC-MS评价蔡甸莲藕的风味特性

Evaluation of Flavor Characteristics of Caidian Lotus Root Based on Electronic Nose and SPME-GC-MS

摘要:

为了探究蔡甸特色莲藕的风味特性，利用电子鼻、固相微萃取-气相色谱-质谱联用（Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry, SPME-GC-MS）技术对八种蔡甸莲藕的挥发性有机物（Volatile Organic Compounds, VOCs）进行定量分析。电子鼻雷达图与主成分分析（principal component analysis, PCA）表明八种莲藕整体风味相似，其中醛类、酮类、烷烃类的响应值较大。SPME-GC-MS共检出66种VOCs，醛类（5.40%~17.90%）、酮类（1.54%~24.56%）、醇类（19.28%~62.90）和酯类（最高占比20.49%）是主要贡献成分。结合正交偏最小二乘判别分析（Orthogonal Partial Least Squares-Discriminant Analysis, OPLS-DA）并依据变量重要性投影（Variable Importance in Projection, VIP）共筛选出20种贡献较大（VIP>1）的VOCs，其中醇类7类，酯类4种，酮类3种，烷烃类5种，酚类1种。十一醇是区分不同品种莲藕的关键标志物（VIP=2.91），可赋予蔡甸莲藕清甜风味并协同其他VOCs形成莲藕特有的复合香气，有助于提升莲藕的整体风味品质。该研究证实了电子鼻和SPME-GC-MS可高效鉴别蔡甸莲藕风味特征，为其风味解析、品种选育及产业发展提供了科学依据。

Abstract:

In this study, quantitative analysis of Volatile Organic Compounds (VOCs) in eight varieties of Caidian lotus root was performed using electronic nose and Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) techniques. Differences in VOCs among these eight varieties were examined by Principal Component Analysis (PCA) to investigate the distinct flavor characteristics of this regional specialty. It was indicated by the electronic nose radar map and principal component analysis (PCA) that the overall flavor profiles of the eight lotus root varieties were similar, with aldehydes, ketones, and alkanes exhibiting higher response values. A total of 66 VOCs were detected. Aldehydes (ranging from 5.40% to 17.90%), ketones (1.54%–24.56%), alcohols (19.28%–62.90%), and esters (with a maximum proportion of 20.49%) were identified as the primary contributing components. 20 VOCs with significant contributions (VIP>1) were screened out through the combination of orthogonal partial least squares discriminant analysis (OPLS-DA) and the calculation of variable importance in projection (VIP), comprising 7 types of alcohols, 4 types of esters, 3 types of ketones, 5 types of alkanes, and 1 type of phenol. The characteristic sweet and refreshing flavor of Caidian lotus root is attributed to undecyl alcohol, which is identified as the key marker for variety distinction (VIP=2.91). The unique complex aroma of lotus root is formed through synergistic interaction with other flavor compounds, leading to an enhancement of its overall flavor quality. It was confirmed that the flavor characteristics of Caidian lotus roots could be efficiently discriminated by electronic nose and SPME-GC-MS, providing a scientific basis for flavor analysis, cultivar selection, and industrial development.