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| Analysis of volatile flavor components of melon seed oil by GC-MS combined with electronic nose |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.006 |
| KeyWord:melon seed oil volatiles flavor component GC-MS electronic nose PCA |
| FundProject:油料脂质化学与营养湖北省重点实验室开放课题(新疆农科院201510)；中国农业科学院科技创新工程(CAAS-ASTP-2016-OCRI) |
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| Abstract: |
| The volatile flavor components of melon seed oils from five varieties were analyzed by headspace solid-phase micro-extraction, gas chromatography-mass spectrometry (GC-MS) combined with electronic nose technology.A total of 35 volatiles were identified from five varieties of cold pressed melon seed oil, mainly including eleven kinds of alcohols, accounting for 34.21%-6818% of the total volatiles, six kinds of esters, accounting for 11.74%-48.11% of the total volatiles, and eight kinds of aldehydes, accounting for 10.62%-22.81% of the total volatiles.The total contents of alcohols, esters and aldehydes in the melon seed oils of three varieties of 86-1, Lübaoshi and Jiashi accounted for 94.21%-98.45% of the total volatiles, which were significantly higher than those of Xinmi No.1 and Queen.Among them, the 86-1 melon seed oil was mainly ester fragrant, and the Lübaoshi and Jiashi oils were mainly alcohols fragrant. The volatiles of Xinmi No.1 melon seed oil were mainly alcohols and esters, while the volatiles of Queen melon seed oil were mainly alcohol and aldehyde. There were significant differences in the composition and relative content of volatiles in the five varieties of melon seed oils. The radar chart and PCA model established by the overall flavor data obtained by the electronic nose could directly distinguish the five varieties of melon seed oils. The combination of GC-MS and electronic nose provided ideas and methods for the distinguishing, evaluation and traceability of melon seed oil quality. |
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