Study On Volatile Compounds Analysis Of Bayberry Juice And Relationship With Aroma Quality

The research object was different kinds of bayberry juices in this paper. The volatile components were systematically analysised by gas chromatography-mass spectrometry and electronic nose.The extraction effect of headspace solid phase micro extraction and stir bar sorptive extraction of volatile compounds in bayberry juice was compared. The result showed Stir bar sorptive extraction was more suitable to extract the volatile compounds in bayberry juice. Stir bar sorptive extraction coupled with thermal desportive-gas chromatography-mass spectrometry was used to identify and quantity the volatiles in four bayberry juices.74 volatile compounds were identified. Among them,3-nonen-1-o1 (Z), caryophyllene, 1-hexnaol and y-nonanolactone had relative high concentration.The quantitative description was used to describe the aroma sensory of bayberry juice, which was from sweet, sour, fruity and floral attributes. The relation between aroma sensory attributes and volatiles was established by partial least square regression model. The model indicated sweet, floral and fruity may have synergistic effect. Ethyl valerate and heptanoic acid had little contribution to the aroma sensory attributes of bayberry juice, while 2,6-nonadien-1-o1 had negative contribution.Electronic nose combined with discriminate analysis can used to discriminate different bayberry juices. Electronic nose rapid predicted the aroma sensory attributes and characteristic compounds of bayberry juice were established by partial least square model. The result showed sour attribute, methyl hexnoate, ethyl octanoate, isoamyl alcohol and linaol can be better predicted by electronic nose with PLS.