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为探究香水柠檬关键风味物质，采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPMEGC-MS）对不同成熟度（青皮和黄皮）的香水柠檬果实挥发性物质含量以及组分进行检测分析，结合香气活性值（odor activity values,OAV）筛选其关键香气成分。结果表明，青皮与黄皮果实中共检出69种挥发性物质，果皮与果肉在物质种类及含量上差异显著；与青皮果实相比，黄皮果实中挥发性物质种类及含量呈减少趋势，其香气价值低于青皮果实。果皮中含量较高的挥发性物质包括D-柠檬烯、β-月桂烯、香茅醇等；果肉中含量较高的挥发性物质包括D-柠檬烯、β-罗勒烯、香茅醇等。此外，在两者果皮中共有OAV值>1 000的香气物质有10种，两者果肉中共有OAV值>100的香气物质有5种。其中，D-柠檬烯是香水柠檬香气的最主要贡献物。该研究揭示了香水柠檬独特香气构成，为其香气评价和品质提升提供理论参考。
Abstract：To identify the key flavor substances of Xiangshui lemon,volatile compounds of Xiangshui lemon fruits at two maturity stages(green peel and yellow peel) were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS). Key aroma components were further screened based on odor activity values(OAV). A total of 69 volatile compounds were detected in both green-and yellowpeel fruits,with marked differences in compound types and contents were observed between peel and pulp. Compared with green-peel fruits,yellow-peel fruits showed a decreasing trend in both the variety and concentration of volatile compounds,and the aromatic values were lower. The predominant volatiles in the peel included D-limonene,β-myrcene,and citronellol,while D-limonene,β-ocimene;and citronellol were most abundant in the pulp. In addition,10 aroma compounds with OAV >1,000 were commonly identified in the peel of lemons in both maturity stages,and 5 compounds with OAV >100 were shared in the pulp of lemons in both maturity stages. Among these,D-limonene was identified as the primary contributor to the characteristic aroma of Xiangshui lemon. This study elucidated the unique aroma composition of Xiangshui lemons. It provides a theoretical reference for aroma evaluation and quality improvement of perfume lemon.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.1.015
中图分类号:O657.63;TS255.7
引用信息:
[1]王敬源,谢峥嵘,阳敏,等.基于SPME-GC-MS法分析香水柠檬的挥发性风味成分[J].中国食品添加剂,2026(01):1-9.DOI:10.19804/j.issn1006-2513.2026.1.015.
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2026-01-13
2026-01-13
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