《食品工业科技》F5000论文展播：气味活度值法评价蓝莓果皮、果肉、果汁挥发性香气成分（2022年）

Objectives:In recent years, aroma research had been widely applied in food and cosmetics. The analysis results were the percentage content of volatile components in the process of blueberry aroma research, while a large number of studies had shown that the percentage content of volatile components had no direct relationship with aroma characteristics. The fragrance thresholds of different volatile aromas vary greatly, as do the olfactory stimuli to human senses, and the contribution of volatile aroma compounds to food aroma was determined by both the concentration of the substance and the sensory threshold. We collected volatile gases from blueberry peel, pulp and juice, identified aroma components by chromatogram and mass spectrometry library, evaluated aroma characteristics by odor activity value method, and identified key flavor compounds to provide theoretical basis for fruit quality and processing utilization of Misty and Brigitta blueberries.

Methods:Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to evaluate the odor activity values (OAV) of blueberry peel, pulp and juice based on the percentage content of aroma components and aroma threshold analysis, aiming to compare the aroma components, content and OAV of blueberry germplasm resources that had not been widely studied.

Results:A total of 35 aroma components were identified in six samples of Misty and Brigitta blueberry peel, pulp, and juice, and the main volatile aroma components were four major compounds: aldehydes, alcohols, ketones, and terpenes. Linalool, 2-nonenal, methylheptenone, geranylacetone, eucalyptol and α-pinoresinol were commonly contained, and the relative content of linalool was the highest. The relative contents of Misty blueberry peel, pulp and juice with olfactory flavor compounds were 59.98%, 61.77% and 68.31%, respectively, and the relative contents of Brigitta blueberry peel, pulp and juice were 65.72%, 66.87% and 58.35%. The order of odor activity values was: Misty pulp > Misty juice > Brigitta peel > Brigitta juice > Brigitta pulp > Misty peel, and the odor activity of Misty blueberry was significantly higher than that of Brigitta blueberry. The key flavor compounds of Misty pulp, Brigitta pulp and Brigitta juice were damascenone, linalool, 2-nonenal; the key flavor compounds of Misty juice were damascenone, linalool; the key flavor compounds of Misty peel were decanal, 2-nonenal, nonanal, linalool, dextro terpene diene; the key flavor compounds of Brigitta peel were 2,4-nonadienal, decanal, 2-nonenal aldehyde, nonanal, and linalool. In addition, modifying flavor compounds such as eucalyptol and dextroterpineadiene, together with potential flavor compounds such as α-pinoresinol, methylheptenone, and geraniol, were essential volatile aroma components that had a good harmonizing and modifying effect on the overall flavor of blueberry.

Conclusion:The overall odor activity values of pulp and juice were higher, with no significant differences in the key flavor compounds and greater differences in modifications and potential flavor compounds, indicating that the differences between blueberry aroma varieties were determined by modifications and potential flavor compounds. Brigitta had higher peel odor activity values and lower pulp and juice, which were suitable for fresh fruit consumption, while Misty, in contrast, was more suitable for processed products. The evaluation of odor activity values based on threshold analysis by headspace solid-phase microextraction gas-phase mass spectrometry could accurately screen key aroma flavors and modified flavors, provide data support for qualitative and quantitative analysis of aroma components of blueberries and other fruits, and provide theoretical basis for quality evaluation and exploitation of fruit resources.