Principal component analysis was used to investigate the effect of high pressure on the volatile com-pounds of mulberry beverage. The aroma components were determined using solid phase micro-extraction and gas chromatography-mass spectrometer technique(SPME-GC-MS). The results showed that 47 aroma compo-nents were detected in mulberry fermented beverages without high pressure treatment and 7 different high pres-sure treatment conditions, predominantly alcohols, esters, acids and aldehydes. The characteristic aroma com-ponents of mulberry beverage were isoamyl alcohol, phenylethyl alcohol, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl 2-methyl butyrate, isoamyl acetate, ethyl hexanoate, benzaldehyde, 2-butanone and acetic acid, which gave fruity, sweet fruit, plant flowers note to the beverage. Principal component analysis revealed that the third first components could explain 85.30%of the total variance, which could represent the original data. The mulberry beverages were clustered into four groups, thus revealed the difference in aroma type and content among the pressurized beverages and that of the non-pressurized beverages.%采用顶空固相微萃取与气相色谱质谱仪联用技术(SPME-GC-MS)对不同超高压处理的桑椹发酵饮料的香气成分进行测定,并结合主成分分析法对香气成分进行分析.结果表明,在未经高压处理以及7种不同高压处理条件的桑椹发酵饮料中共检出47种香气成分,主要是醇类、酯类、酸类、醛类等,其特征香气成分为异戊醇、苯乙醇、乙酸乙酯、丙酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、乙酸异戊酯、正己酸乙酯、苯甲醛、2-丁酮、乙酸等,赋予饮料果香、水果甜香、植物花香等特有香气.通过主成分分析法分析得出,前3个主成分累计贡献率达到85.30%,可代表原数据信息,并将桑椹饮料分为4类,揭示未经高压处理组与高压处理组以及不同高压处理组间在香气种类及含量中存在的差异.
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