6 个菠萝品种香气成分及特征香气分析

Analysis of aroma compounds and characteristic aroma in 6 pineapple varieties

摘要: 以 6 个菠萝品种为试材，采用固相微萃取 - 气相色谱质谱联用技术分析了果实的香气成分，并确定了果实的特征香气成分。 6 个品种共检测出挥发性成分 84 种，无刺卡因香气成分总含量 1 730.01 μg/kg、昆士兰卡因香气成分总含量 1 408.66 μg/kg、 New Puket 达 5 344.62 μg/kg、神湾品种为 2 599.28 μg/kg、台农 17 号达 8 842.09 μg/kg、台农 19 号达 2 339.57 μg/kg。 6 个菠萝品种的总香气值范围在 24 519.5~86 462.4 之间，各品种的香气值和特征香气成分存在一定差异。

Abstract: The aroma compounds were analyzed by head space-solid phase microextraction and gas chromatography-mass spectrometry and the characteristic aroma compounds of which were determined by odor activity values in 6 pineapple varieties. There were 84 volatile compounds in 6 pineapple varieties， and the total contents were 1 730.01， 1 408.66， 5 344.62， 2599.28， 8842.09， 2339.57 μg/kg in Smooth Cayenne， Queensland Cayenne， New Puket， Shenwan， Tainong 17， Tainong 19， respectively. The total aroma values ranged from 24 519.5 to 86 462.4， and a high diversity of total aroma values and characteristic aroma compounds were found in the 6 pineapple varieties.