Flavor Fingerprints Of Nine Chestnut Varieties In Yanshan Region Based On SPME-GC-MS

In order to establish a standard flavor fingerprint that can better characterize the regional attribute of chestnut,several important aspects of flavor fingerprint of chestnut of yanshan were studied.The results are as follows:1.The parameters of solid phase microextraction were optimized: 2.0 g of chestnut was weighed in a 15 m L headspace sample bottle,58.5 ℃ water bath for 18 min,extracted with 65 μm PDMS / DVB extraction head for 50 min,and desorbed by GC-MS at 230 ℃ for 5 min.2.Tested the nine varieties of yanshan chestnut aroma composition,were detected 42 kinds of aroma components,Dabanhong,Duanzhi,Yan Kui,Yan Li,Yan Long,Yan Zi,Zaofeng,Zipo,Zunyu,there were 18 kinds,18 species,20 species,17 species,23 species,19 species,23 species,15 species and 13 species of aromatic compounds,3.The peak of aroma intensity of Yankui,Yanli,Yanlong and Zaofeng occurred at 120 days of storage,the Zipo and the Zunyu appeared during the 150 days of storage.The aroma intensity of Dabanhong peaks at 60 days,Duanzhi and Yanzi are the most intense when harvested.4.Through PCA analysis,7 principal components were obtained,among which the compounds with the largest contribution rate were decanal,undecaldehyde,acacia acetaldehyde,isoeugenol methyl ether,nonaldehyde,chamomile blue,menthol,l-menthone,methyl nonate,m-dichlorobenzene,ethyl octoate,ethyl heptanoate,dodecene,dextrocarbon,alpha-cuprene,2-pentylfuran,1-octene-3-ol,trans-2-nonenal,nonene,2-phenyl crotonaldehyde,heptanol,trans-2,4-decene aldehyde,ethyl cinnamate,ethyl cinnamate,and 4-decane,phenylacetaldehyde.5.Nine kinds of Chinese chestnut were divided into four categories by principal component analysis and cluster analysis.the samples of Chinese chestnut with big differences were removed by cluster analysis.the average of the peak areas of four major common peaks and six minor common peaks were used to establish the flavor control fingerprint of Chinese chestnut in Yanshan region.6.By similarity analysis of liaoning,shandong and hubei area raw chestnut aroma component chromatogram and yanshan area raw chestnut flavor contrast map comparison,get the smallest similarity of yanshan chestnut is 0.8816,the maximum similarity in other parts of the Chinese chestnut is 0.8359,so the judge by computing the similarity method can evaluate the quality of the raw chestnuts,was used to identify good yanshan chestnut chestnut and other areas.