偏最小二乘回归解析黄冠梨贮藏期间风味品质与感官特征的变化

Partial Least Squares Regression Analysis of the Flavor Quality and Sensory Characteristics of ‘Huangguan’ Pear during Storage

摘要:

为了研究黄冠梨贮藏期间风味品质和感官特征的变化，该文运用风味品质分析和感官评价并结合偏最小二乘回归（PLSR）的方法解析了影响黄冠梨贮藏期间感官特征变化的风味化合物。研究表明，黄冠梨通过90 d的冷藏和7 d的货架贮藏，果肉中的葡萄糖含量由14.73 mg/g升至18.29 mg/g，总酸含量由4.07 mg/g降至2.43 mg/g，苹果酸、柠檬酸和奎宁酸的含量分别由1.98、1.02、0.82 mg/g降至1.38、0.64、0.26 mg/g；同时，果皮和果肉中的酯类、醇类和烯类物质含量增多，醛类物质含量减少。感官评价结果表明，冷藏90 d和货架7 d黄冠梨的甜度和梨味感官特征上升，外观、酸度和硬度等感官特征下降；PLSR进一步解析了影响黄冠梨感官特征的关键化合物。此外，电子舌结果发现冷藏90 d和货架7 d黄冠梨的甜味上升，酸味和涩味下降；电子鼻结果表明贮后0 d黄冠梨的香气特征与冷藏90 d与货架7 d的香气特征具有显著差异。综上，该研究揭示了黄冠梨风味品质和感官特征之间的关系，为梨果实风味品质评价提供了理论依据。

Abstract:

Changes in the flavor quality and sensory characteristics of ‘Huangguan’ pear during storage remain poorly understood. To address this gap in our knowledge, flavor compounds in stored pears were analyzed using flavor quality analysis and sensory evaluation combined with partial least squares regression (PLSR). After 90 d of cold storage and 7 d of shelf storage, the glucose content in the pear flesh increased from 14.73 to 18.29 mg/g, the total acid content decreased from 4.07 to 2.43 mg/g, and the malic acid, citric acid, and quinic acid contents decreased from 1.98, 1.02, and 0.82 mg/g to 1.38, 0.64, and 0.26 mg/g, respectively. The ester, alcohol, and alkene contents increased, whereas the aldehyde content decreased in both pear flesh and peel. The sweetness and aroma sensory attributes increased, whereas the appearance, sourness, and hardness sensory attributes decreased after 90 d of cold storage and 7 d of shelf storage. PLSR was used to screen vital variables affecting the sensory attributes of the ‘Huangguan’ pear. Electronic tongue results revealed that sweetness increased, whereas acidity and astringency decreased after storage. The aroma characteristics 0 d post-storage were notably different from the aroma characteristics after 90 d of cold storage and 7 d of shelf storage. The results elucidate the relationships between the flavor quality and sensory characteristics of the ‘Huangguan’ pear, providing a theoretical basis for future flavor quality evaluations.