商品化处理下的3种葡萄干的理化特性及香气组成变化分析

Analysis of the Physicochemical and Aromatic Profile Changes in Three Raisins under Commercial Processing

摘要:

为探究商品化处理对红香妃、绿香妃、无核白三种葡萄干理化性质和香气成分的影响，采用固相微萃取-气相色谱-质谱联用等技术结合多元统计相关性分析，分析商品化处理后三种葡萄干中理化性质及香气成分组成变化。结果表明：商品化处理主要影响葡萄干总糖、酚类物质等理化性质，且与其品种差异相关联。对比分析了三种葡萄干中的香气组成变化，共鉴定了68种挥发性化合物，包括醇类17种，醛类19种，酮类9种，酸类14种，酯类7种，烯类2种。基于相对气味活度值ROAV≥1及权重重要变量VIP＞1在红香妃、绿香妃及无核白中的27种关键香气化合物中筛选出4种差异化成分，发现商品化处理后葡萄干中关键香气成分由带有果香和蘑菇味的1-辛烯-3-醇转变为带有花果香和油脂香的(E,E)-2,4-壬二烯醛，且香叶醇、芳樟醇及E-2-壬醛与葡萄干的总黄酮、儿茶素及表儿茶素相关联。总之，商品化处理对葡萄干理化性质及香气成分的影响因葡萄干种类而异，且对葡萄干的香气组成含量及浓度造成了显著影响。

Abstract:

Solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) along with multivariate statistical correlation analysis were used to investigate the effects of commercial processing on the physicochemical properties and aroma profiles of three types of raisins including Hongxiangfei, Lvxiangfei, and Thompson Seedless. The changes in physicochemical properties and aroma composition of the three types of raisins after commercial processing were analyzed. The results indicated that commercial processing primarily affects the physicochemical properties of raisins including total sugar and phenolic compounds, and these effects are associated with varietal differences. Comparative analysis of the aroma composition changes in the three types of raisins identified a total of 68 volatile compounds, including 17 alcohols, 19 aldehydes, 9 ketones, 14 acids, 7 esters, and 2 terpenes. Based on a relative odor activity value ROAV≥ 1 and a variable importance in projection VIP > 1, 27 key aroma compounds were identified in Hongxiangfei, Lvxiangfei, and Seedless White, from which four differential components were screened. It was found that after commercial processing, the key aroma compounds in raisins shifted from 1-octen-3-ol (with fruity and mushroom notes) to (E, E)-2, 4-nonadienal (with floral, fruity, and oily notes). Additionally, geraniol, linalool, and E-2-nonenal were associated with the the total flavonoids, catechin, and epicatechin in raisins. In conclusion, the impact of commercial processing on the physicochemical properties and aroma components of raisins varied depending on the raisin type, and it significantly influenced the composition and concentration of the aroma compounds.