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首页> 外文期刊>RSC Advances >Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose
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Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

机译：通过GC-MS和E-nose追踪成熟期间红肉猕猴桃的内部质量和香气

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‘Hongyang’ kiwifruit is a new breed of red-fleshed cultivar that has become broadly popular with consumers in recent years. In this study, the internal quality and aroma of this kiwifruit during ripening were investigated by means of gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). Results showed that the green note aldehydes declined, the main fruity esters increased, and the terpenes had no obvious changes during ripening. Correlations between quality indices, volatile compounds, and E-nose data were analyzed by ANOVA partial least squares regression (APLSR), and the results showed that firmness and titratable acidity (TA) had highly positive correlations with ( E )-2-hexenal and hexanal, while soluble solids content (SSC) and SSC/TA ratio had positive correlations with ester compounds. The E-nose sensors of S7, S10, S8, S6, S9, and S2 were positively correlated with ester compounds, S1, S3, and S5 were mainly correlated with hexanal, and S4 was correlated with terpene compounds. Partial least squares regression (PLSR) and support vector machine (SVM) were employed to predict the quality indices by E-nose data, and SVM presented a better performance in predicting firmness, SSC, TA, and SSC/TA ratio ( R ~(2) > 0.98 in the training set and R ~(2) > 0.94 in the testing set). This study demonstrated that the E-nose technique could be used as an alternative to trace the flavor quality of kiwifruit during ripening.
机译：“红阳”奇异果是一种新品种的红肉新品种，近年来在消费者中广受欢迎。在这项研究中，通过气相色谱-质谱（GC-MS）和电子鼻（E-nose）研究了猕猴桃在成熟过程中的内部质量和香气。结果表明，绿色果味醛含量下降，主要果味酯类含量增加，萜烯在成熟过程中无明显变化。通过ANOVA偏最小二乘回归（APLSR）分析了质量指标，挥发性化合物和E-鼻子数据之间的相关性，结果表明硬度和可滴定酸度（TA）与（E）-2-己烯和乙醛，而可溶性固形物含量（SSC）和SSC / TA比值与酯化合物呈正相关。 S7，S10，S8，S6，S9和S2的E型鼻传感器与酯化合物呈正相关，S1，S3和S5的主要与己醛呈正相关，S4与萜类化合物呈正相关。使用偏最小二乘回归（PLSR）和支持向量机（SVM）通过电子鼻数据预测质量指标，并且SVM在预测硬度，SSC，TA和SSC / TA比方面表现出更好的性能（R〜（ 2）在训练集中> 0.98，在测试集中R〜（2）> 0.94）。这项研究表明，电子鼻技术可以用作追踪猕猴桃成熟期间风味品质的替代方法。

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