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为系统解析桃子提取物及其热裂解产物的香气特性和关键物质基础，采用感官评价、全二维气相色谱-飞行时间质谱、气相色谱-嗅闻-质谱结合气味活性值表征桃子提取物及其热裂解产物的香气活性物质的种类、含量特征以及香气贡献情况；利用热裂解-气相色谱-嗅闻-质谱结合相对气味活性值明确了关键香气成分与修饰成分。感官评价明确了桃子提取物以果香、甜香为主，辅以膏香、药香的特征香韵，其独特性在于γ-癸内酯、桃醛等内酯类与六碳醛、萜烯类形成协同互作，呈现出区别于柑橘、香蕉等同类水果提取物的浓郁复合桃香。GC×GC-QTOF-MS高效分离共流出组分，共鉴定出121种挥发性成分，经GC-O嗅闻验证筛选出38种香气活性物质，其中丁酸乙酯、γ-癸内酯、桃醛等7种化合物OAV > 1000，为核心香气贡献组分。Py-GC-O-MS在700℃/30 s空气氛围（氧气浓度21%）下鉴定出29种香气活性裂解产物，以酮类、醛类、酚类为主，呈现焦甜香、奶香及花香特征；ROAV分析表明，苄叉丙酮、苯酚、2,3-丁二酮（ROAV≥1）为关键风味化合物，8种组分（0.1≤ROAV<1）对总体风味起重要修饰作用。
Abstract：In order to systematically characterize the aroma properties and chemical composition of peach extracts and their pyrolysis products,a comprehensive analytical approach was applied. Sensory evaluation,gas chromatography–olfactometry–mass spectrometry(GC-O-MS) and comprehensive two-dimensional gas chromatography coupled with quadrupole time-of-flight mass spectrometry(GC×GC-QTOF-MS),combined with odor activity value(OAV) analysis,were employed to characterize types,content characteristics,and aroma contributions of the aroma-active composition. Furthermore,online pyrolysis–gas chromatography–olfactometry–mass spectrometry(Py-GC-O-MS),integrated with relative odor activity value(ROAV) analysis,was used to evaluate the relative aromatic importance of pyrolysis products. Sensory evaluation clarified that the peach extract was characterized by predominant fruity and sweet aromas,complemented by creamy and medicinal notes. Its uniqueness resides in the synergistic interaction between lactones(e.g.,γ-decalactone and γ-undecalactone) with C6 aldehydes and terpenes,presented an intense and complex peach-specific aroma distinct from extracts of citrus,banana,and other analogous fruits. GC×GC-QTOF-MS efficiently resolved co-eluting components,enabling the identification of 121 volatile compounds in total. Via GC-O verification,38 aroma-active compounds were screened,among which 7 pivotal components including ethyl butyrate,γ-decalactone,and γ-undecalactone exhibited OAV exceeding 1000,serving as the core aroma contributors. Py-GC-O-MS analysis under an air atmosphere(oxygen concentration:21%) at 700 ℃ for 30 s identified 29 aroma-active pyrolysis products,predominantly ketones,aldehydes,and phenols,which conferred burnt-sweet,milky,and floral characteristics. ROAV analysis demonstrated that benzalacetone,phenol,and 2,3-butanedione(ROAV ≥ 1) were the key flavor compounds,while 8 components(0.1≤ ROAV<1) exerted significant modifying effects on the overall flavor profile.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.6.002
中图分类号:O657.63;TS255.1
引用信息:
[1]谭琰俐,刘崇盛,宋学茹,等.基于多维色谱-嗅觉检测和热分析技术表征桃子提取物及其热解产物香气特征[J].中国食品添加剂,2026,37(06):13-28.DOI:10.19804/j.issn1006-2513.2026.6.002.
基金信息:
中国农业科学院“青年创新专项”项目/中央级公益性科研院所基本科研业务费专项（Y2024QC31/1610232024004）; 中国烟草总公司基础研究项目（110202403009）; 云南省烟草公司玉溪市公司科技项目（2023530000241002）; 浙江中烟工业有限责任公司技术开发委托项目（2025330000340211）
2025-10-31
2025
2025-12-23
2025-12-24
2025
1
2026-06-15
2026-06-15
2026-06-15