摘要：本课题以乳扇为主要研究对象。首先，对六种市售乳扇样品进行感官评定来确定影响乳扇喜爱程度的因素。然后通过固相微萃取的单因素优化实验，来确定乳扇样品固相微萃取的优化结果。再者，利用SPME最佳条件通过GC-MS分析乳扇的挥发性风味物质，计算香气活力值(OAV)，确定出具有香气贡献的香气成分。采取电子鼻主成分分析市售乳扇样品，并将感官属性与电子鼻传感器、感官属性与挥发性风味物质利用偏最小二乘法实现相关性分析。实验结果表明：不同市售乳扇在表观质构、风味和滋味的某些感官指标存在显著性差异；市售乳扇样品通过电子鼻区分程度不大；萃取头为75μmCAR/PDMS，萃取温度为60℃，萃取时间为40min为最佳固相微萃取条件；从六种乳扇样品共检测出157种挥发性风味物质，其首要的挥发性组分包括酸类、酯类和酮类化合物；丁酸、戊酸、己酸、3-甲基丁酸和2-庚酮通过OAV值被确定为市售乳扇的特征香气成分；乳扇的感官属性、电子鼻传感器、挥发性风味物质之间具有一定的相关性。

关键词：乳扇；电子鼻；GC-MS；感官评定；偏最小二乘法；香气活力值

Study on Identification of Characteristic Flavor of Rushan

Abstract ：This topic focuses on rushan as the main research object. First, sensory evaluation was performed on six commercially available rushan samples to determine the factors affecting the likeness of the rushan. Then, the single-factor optimization experiment of solid-phase microextraction was used to determine the optimization results of the solid-phase microextraction of rushan samples. Furthermore, the volatile flavors of the rushan  were analyzed by GC-MS using the best conditions of SPME, and the odor activity value (OAV) was calculated to determine the aroma component with aroma contribution. The main component (PCA) of the rushan sample was analyzed by an electronic nose, and the sensory attributes were correlated with the sensory properties of the electronic nose, sensory attributes, and volatile flavor substances by PLS. The experimental results showed that the final determination of the extraction temperature was 60°C,the extraction head was 75μm CAR/PDMS , and  the extraction time was 40 min, which was the best solid-phase microextraction condition; there were significant differences in some sensory attributes between different  commercially available rushan; Commercial rushan samples were not distinguished by electronic nose; 157 aroma components were detected in the six kinds of rushan samples, among which acids, esters, and ketone compounds were the main volatile components; the five aroma characteristics of the rushan were determined by the OAV value. The components were butyric acid, valeric acid, caproic acid, 3-methylbutyric acid, and 2-heptanone, respectively; the sensory properties of the rushan, electronic nose sensors, and volatile flavor substances have certain correlations.

Keywords：rushan；E-nose; GC-MS；Sensory evaluation；Partial Least Squares；Odor Activity Value

目 录

1绪论 1

1.1乳扇概述 1

1.2乳扇的营养价值 1

1.3乳扇的挥发性物质萃取与检测 2

1.3.1固相微萃取技术与气相色谱质谱联用 2

1.3.2电子鼻 3

1.4感官评定分析 3

1.5本课题研究现状 3

1.6本课题研究的目的和意义 4

2材料与方法 6