Article(id=1320883727341830565, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881884691808691, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025090002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1756656000000, receivedDateStr=2025-09-01, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852821430, onlineDateStr=2026-10-24, pubDate=1782835200000, pubDateStr=2026-07-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852821430, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852821430, creator=13701087609, updateTime=1792852821430, updator=13701087609, issue=Issue{id=1320881884691808691, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='13', pageStart='1', pageEnd='522', issueExtLink='null', onlineDate='null', pubDate='1782835200000', pubDateStr='2026-07-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852382109, creator='13701087609', updateTime=1792852382109, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=1, endPage=10, ext={EN=ArticleExt(id=1320883729367679399, articleId=1320883727341830565, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Dynamic Profiling of Aroma in Concentration Peach Puree Processing via Volatilomics and Chemometrics, columnId=1261336279195726298, journalTitle=Science and Technology of Food Industry, columnName=Papers Invited by Guest Editors, runingTitle=null, highlight=null, articleAbstract=
The aromatic quality of concentrated peach puree was significantly influenced by different processing stages. To improve product quality, it was vital to elucidate the patterns of aroma evolution at each processing stage. Flavoromics combined with chemometrics were used to clarify the stage and differential aroma-active components of peach puree after commercial crushing, centrifugation, concentration and sterilization. A total of 89 volatile components were determined in the peach puree throughout the four stages. Among them, 15 volatiles, with relative odor activity value (rOAV) ≥ 1, were defined as the key aroma-active components: γ-decalactone, ethyl butyrate, ethyl isovalerate, isoamyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, hexanal, octanal, (E,Z)-2,6-nonadienal, 1-hexanol, benzyl alcohol, damascenone, isovaleric acid, theaspirane, and 2-acetyl-1-pyrrolidine. Specifically, 11, 8, 4 and 2 key aroma-active components were identified in the crushed, centrifuged, concentrated and sterilised peach puree, respectively. Furthermore, principal component analysis (PCA) revealed that the concentration step was identified as the crucial stage responsible for the changes and deterioration of the aroma quality in peach purees. Compared to the peach puree after crushing, fruity esters and green alcohols in the peach puree after concentration decreased by 100.00% and 97.95%, respectively. In addition, four differential aroma-active compounds were screened out using variable influence on projection (VIP) analyses to distinguish peach puree across processing stages: leaf acetate (fruity, VIP: 1.16), 1-hexanol (green/floral, VIP: 2.41), benzyl alcohol (floral, VIP: 1.82), and isovaleric acid (rancid, VIP: 1.93). The concentration-induced changes in these compounds contributed significantly to the loss of the characteristic peach aroma at the concentration stage. Hence, concentration is the key step inducing undesirable variations in characteristic aroma compounds during the continuous production of peach puree. This study provides a theoretical basis for peach puree processing enterprises to produce products with highly preserved characteristic aromas through the optimization of concentration technologies.
, authors=Gege LIU, Qinqin CHEN, Jinfeng BI
*, authorsList=Gege LIU, Qinqin CHEN, Jinfeng BI, authorCompany=null, correspAuthors=Jinfeng BI, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320883731225756084, articleId=1320883727341830565, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于挥发性组学结合化学计量学动态解析浓缩桃浆加工过程中的香气演变, columnId=1261336280563069408, journalTitle=食品工业科技, columnName=特邀主编专栏, runingTitle=null, highlight=null, articleAbstract=
不同加工阶段对浓缩桃浆的香气品质产生显著影响，明确各加工阶段香气演变规律对于改善产品品质具有重要意义。本研究以商业化浓缩桃浆4个加工阶段（破碎、离心、浓缩和灭菌）的原料为研究对象，通过风味组学结合化学计量学分析，明确浓缩桃浆关键香气发生转变的关键环节及差异香气活性成分。结果表明：4个阶段桃浆中共检测到89种挥发性成分，包含γ-癸内酯、丁酸乙酯、异戊酸乙酯、乙酸异戊酯、乙酸己酯、乙酸叶醇酯、己醛、辛醛、（E,Z）-2, 6-壬二烯醛、正己醇、苯甲醇、大马士酮、异戊酸、茶香螺烷和2-乙酰基-1-吡咯啉共15种关键香气活性成分（relative odor activity value，rOAV≥1），其中破碎、离心、浓缩和灭菌后的桃浆分别鉴定出11、8、4和2种关键香气活性成分。结合主成分分析，发现浓缩过程是桃浆产品香气劣变的关键环节，与破碎桃浆相比，浓缩桃浆中果香酯和青香醇的相对含量分别减少了100.00%和97.95%。此外，通过变量重要性投影（variable influence on projection，VIP）分析，筛选出4种区分不同加工阶段桃浆的差异香气活性成分，包括果香的乙酸叶醇酯（VIP：1.16）、青香和花香的正己醇（VIP：2.41）和苯甲醇（VIP：1.82）以及酸败味的异戊酸（VIP：1.93），它们的含量变化是造成浓缩阶段桃浆特征香气丧失的关键因素，因此桃浆连续生产过程中的浓缩阶段是导致关键香气发生不良转变的关键步骤。本研究为桃浆加工企业通过优化浓缩技术生产高保留特征风味的桃浆产品提供了理论支撑。
, authors=刘格格, 陈芹芹, 毕金峰
*, authorsList=刘格格, 陈芹芹, 毕金峰, authorCompany=null, correspAuthors=毕金峰, authorNote=
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毕金峰（1970−）（ORCID：0000−0001−8664−8788），男，博士，研究员，研究方向：果蔬加工制造与营养科学，E-mail：
bjfcaas@126.com。
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刘格格（1999−）（ORCID：0000−0001−7302−9814），女，博士研究生，研究方向：食品化学与营养，E-mail：liugg0423@163.com
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刘格格（1999−）（ORCID：0000−0001−7302−9814），女，博士研究生，研究方向：食品化学与营养，E-mail：liugg0423@163.com
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Food Science, 2023, 44（8）: 194−200., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320883731599049141, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, xref=null, ext=[AuthorCompanyExt(id=1320883731628409270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China), AuthorCompanyExt(id=1320883731632603575, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193)])], figs=[ArticleFig(id=1320883734748971473, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.1, caption=
Circle clustered heatmap of volatiles of concentrated peach puree during commercial processing, figureFileSmall=YhnqSrqKG4L721CfOo+iDw==, figureFileBig=wye4KPzI1qP3Quby1M0Gng==, tableContent=null), ArticleFig(id=1320883734820274642, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图1, caption=
浓缩桃浆热加工过程挥发性成分圆形聚类热图, figureFileSmall=YhnqSrqKG4L721CfOo+iDw==, figureFileBig=wye4KPzI1qP3Quby1M0Gng==, tableContent=null), ArticleFig(id=1320883735000629715, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.2, caption=
Volatiles content in commercial concentrated peach puree during processing, figureFileSmall=Hsn0MdnBHwMeGiliAxRhMg==, figureFileBig=Ihfc0zFLAC2GwGP45N+3nw==, tableContent=null), ArticleFig(id=1320883735063544276, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图2, caption=
浓缩桃浆热加工过程挥发性成分含量注：不同小写字母表示有显著性差异（P<0.05）。
, figureFileSmall=Hsn0MdnBHwMeGiliAxRhMg==, figureFileBig=Ihfc0zFLAC2GwGP45N+3nw==, tableContent=null), ArticleFig(id=1320883735139041749, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.3, caption=
Volatiles types polar coordinates in commercial concentrated peach puree during processing, figureFileSmall=TytnSIyALtPFhn/fvUs4fw==, figureFileBig=wcI0YRreXfugyGO+0MyYcg==, tableContent=null), ArticleFig(id=1320883735227122134, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图3, caption=
浓缩桃浆热加工过程挥发性成分种类极坐标, figureFileSmall=TytnSIyALtPFhn/fvUs4fw==, figureFileBig=wcI0YRreXfugyGO+0MyYcg==, tableContent=null), ArticleFig(id=1320883735298425303, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.4, caption=
Chord plot of aroma-active components in commercial concentrated peach puree during processing, figureFileSmall=bvWO/RcZtNxW+tCUEOkNmA==, figureFileBig=a4Tkdw8vdD6DEQYqJI5JlA==, tableContent=null), ArticleFig(id=1320883735369728472, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图4, caption=
浓缩桃浆热加工过程香气活性成分弦图, figureFileSmall=bvWO/RcZtNxW+tCUEOkNmA==, figureFileBig=a4Tkdw8vdD6DEQYqJI5JlA==, tableContent=null), ArticleFig(id=1320883735449420249, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.5, caption=
PCA of aroma-active components in commercial concentrated peach puree during processing, figureFileSmall=eR4Jv1zuBdy3YiB9u4U6rQ==, figureFileBig=fLM4VQn6k8XaiXfcVmkgYw==, tableContent=null), ArticleFig(id=1320883735512334810, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图5, caption=
浓缩桃浆热加工过程香气活性成分PCA, figureFileSmall=eR4Jv1zuBdy3YiB9u4U6rQ==, figureFileBig=fLM4VQn6k8XaiXfcVmkgYw==, tableContent=null), ArticleFig(id=1320883735575249371, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.6, caption=
PLS-DA model analysis of GC-MS/MS data of concentrated peach puree during processing, figureFileSmall=ADDjN4UWny64Lo3MQXLcAA==, figureFileBig=WTe22uVR80CFzfWoNKvHbA==, tableContent=null), ArticleFig(id=1320883735642358236, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图6, caption=
浓缩桃浆不同加工阶段的GC-MS/MS的PLS-DA模型分析注：（A）PLS-DA得分图；（B）置换检验图；（C）VIP值。
, figureFileSmall=ADDjN4UWny64Lo3MQXLcAA==, figureFileBig=WTe22uVR80CFzfWoNKvHbA==, tableContent=null), ArticleFig(id=1320883735713661405, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Table 1, caption=
Relative content of volatiles in concentrated peach puree during different processing stages
, figureFileSmall=null, figureFileBig=null, tableContent=
| CAS | 中文名称 | 香气描述 | RI | 相对含量（μg/kg 2-辛醇） | 定性方式 |
|---|
| 破碎后 | 离心后 | 浓缩后 | 灭菌后 |
|---|
| 内酯类 | | | | | | | |
| 695-06-7 | γ-己内酯 | 甜香，果香 | 1714 | 12.13±0.31a | 11.16±0.19b | 12.89±0.12a | 12.75±0.24a | MS/RI |
| 104-50-7 | γ-辛内酯 | 椰子香味 | 1933 | − | − | 1.07±0.02b | 1.11±0.01a | MS/RI |
| 706-14-9 | γ-癸内酯 | 桃子味 | 2169 | − | − | 4.99±0.26a | 4.22±0.13b | MS/RI |
| 698-76-0 | δ-辛内酯 | 桃子味 | 1986 | 0.46±0.04a | 0.33±0.01b | − | − | MS/RI |
| 104-61-0 | γ-壬内酯 | 椰子味，桃子味 | 2049 | 3.96±0.11a | 3.26±0.09b | − | − | MS/RI |
| 酯类 | | | | | | | |
| 141-78-6 | 乙酸乙酯 | 果香，菠萝味 | 831 | − | − | 27.5±0.49 | − | MS/RI |
| 123-86-4 | 乙酸丁酯 | 梨，果香 | 1067 | 1.00±0.08b | 0.55±0.10c | 0.76±0.02bc | 1.72±0.09a | MS/RI |
| 97-64-3 | 乳酸乙酯 | 果香 | 1352 | 9.12±0.24a | 0.65±0.03b | 0.60±0.01b | − | MS/RI |
| 1114-92-7 | 丁烷-2,3-二乙酸二酯 | 果香 | 1533 | 65.11±0.09a | 47.36±0.26b | 20.15±0.01c | 10.25±0.20d | MS/RI |
| 115-99-1 | 甲酸芳樟酯 | 柑橘，小茴香 | 1557 | − | − | 0.55±0.01a | 0.48±0.01b | MS/RI |
| 105-37-3 | 丙酸乙酯 | 果香 | 933 | 2.34±0.22a | 0.53±0.08b | − | − | MS/RI |
| 109-60-4 | 乙酸丙酯 | 果香 | 954 | 10.92±0.71b | 10.19±0.81b | − | 18.51±1.47a | MS/RI |
| 110-19-0 | 乙酸异丁酯 | 苹果味，香蕉味 | 1004 | 13.52±1.09a | 6.12±0.20b | − | − | MS/RI |
| 105-54-4 | 丁酸乙酯 | 苹果味 | 1029 | 4.66±0.35a | 1.14±0.05b | − | − | MS/RI |
| 108-64-5 | 异戊酸乙酯 | 果香 | 1062 | 1.91±0.11a | 0.20±0.01b | − | − | MS/RI |
| 123-92-2 | 乙酸异戊酯 | 香蕉味 | 1124 | 30.51±1.88a | 6.93±0.22b | − | − | MS/RI |
| 5205-07-2 | 3-甲基-3-丁烯-1-醇乙酸酯 | 果香 | 1202 | − | 0.36±0.01 | − | − | MS/RI |
| 142-92-7 | 乙酸己酯 | 水果味，愉快气味 | 1280 | 33.27±0.37a | 1.80±0.01b | − | − | MS/RI |
| 3681-71-8 | 乙酸叶醇酯 | 香蕉味 | 1327 | 24.13±0.98b | 28.01±0.82a | − | − | MS/RI |
| 56922-75-9 | （Z）-己-2-烯基乙酸酯 | 果香 | 1344 | 8.63±0.17a | 1.92±0.01b | − | − | MS/RI |
| 106-32-1 | 辛酸乙酯 | 果香 | 1447 | 1.18±0.09a | 0.18±0.01b | − | − | MS/RI |
| 112-32-3 | 甲酸辛酯 | 果香 | 1569 | − | 1.49±0.03 | − | − | MS/RI |
| 140-11-4 | 乙酸苄酯 | 清新，煮蔬菜味 | 1740 | 7.13±0.03a | 0.85±0.01b | − | − | MS/RI |
| 101-97-3 | 苯乙酸乙酯 | 果香，甜香 | 1797 | − | 0.20±0.01 | − | − | MS/RI |
| 103-45-7 | 乙酸苯乙酯 | 玫瑰花香，蜂蜜香 | 1834 | 8.91±0.09a | 3.88±0.07b | − | − | MS/RI |
| 102-76-1 | 三乙酸甘油酯 | 特异气味 | 2087 | − | 0.12±0.01 | − | − | MS/RI |
| 93-58-3 | 苯甲酸甲酯 | 李子味，香料味，甜香 | 1636 | 4.52±0.20 | − | − | − | MS/RI |
| 623-42-7 | 丁酸甲酯 | 果香，甜香 | 967 | 0.32±0.04 | − | − | − | MS/RI |
| 110-42-9 | 癸酸甲酯 | 酒香 | 1608 | 0.30±0.01 | − | − | − | MS/RI |
| 123-66-0 | 正己酸乙酯 | 苹果皮味，果香 | 1242 | 0.74±0.01 | − | − | − | MS/RI |
| 111-11-5 | 辛酸甲酯 | 橘子味 | 1401 | 1.11±0.23 | − | − | − | MS/RI |
| 104-57-4 | 甲酸苄酯 | 强烈果味 | 1699 | − | − | − | 0.12±0.01 | MS/RI |
| 醛类 | | | | | | | |
| 110-62-3 | 戊醛 | 杏仁，麦芽气味 | 959 | − | 3.12±0.04c | 6.61±0.21b | 9.71±0.05a | MS/RI |
| 66-25-1 | 己醛 | 青草，绿色 | 1079 | 1.13±0.02b | 16.37±1.81a | 3.35±0.02b | 4.49±0.18b | MS/RI |
| 6728-26-3 | （E）-2-己烯醛 | 苹果，青草，绿色 | 1226 | 6.24±0.22d | 24.82±1.09a | 8.95±0.01c | 11.37±0.36b | MS/RI |
| 124-19-6 | 壬醛 | 柑橘味，脂肪为，绿色 | 1405 | 2.14±0.02b | 4.13±0.03a | 1.21±0.02c | 0.93±0.05d | MS/RI |
| 100-52-7 | 苯甲醛 | 苦杏仁味，花香 | 1534 | 173.78±12.41a | 84.64±2.58b | 15.17±0.05c | 10.29±0.06c | MS/RI |
| 124-13-0 | 辛醛 | 脂肪味，柠檬，绿色 | 1299 | − | 2.19±0.01 | − | − | MS/RI |
| 112-31-2 | 癸醛 | 肥皂，橘子皮，牛脂 | 1511 | − | 0.36±0.01 | − | − | MS/RI |
| 18829-56-6 | （E）-2-壬烯醛 | 肥皂，脂肪味，杏仁味 | 1547 | − | 0.10±0.01 | − | − | MS/RI |
| 557-48-2 | （E,Z）-2,6-壬二烯醛 | 黄瓜味，绿色 | 1595 | 0.65±0.07 | − | − | − | MS/RI |
| 34246-54-3 | 3-乙基苯甲醛 | / | 1721 | 0.18±0.03 | − | − | − | MS/RI |
| 醇类 | | | | | | | |
| 123-51-3 | 异戊醇 | 轻微酒精气味 | 1215 | 61.75±3.99a | 6.99±0.96b | 0.53±0.01b | 0.58±0.01b | MS/RI |
| 71-41-0 | 1-戊醇 | 香脂味 | 1259 | − | 1.08±0.17c | 2.00±0.14b | 2.65±0.05a | MS/RI |
| 111-27-3 | 正己醇 | 愉快气味，花香，绿色 | 1364 | 258.81±12.68a | 53.31±1.17b | 5.51±0.10c | 7.75±0.13c | MS/RI |
| 928-96-1 | 叶醇 | 青草气味 | 1396 | 18.31±0.55a | 10.28±0.4b | 3.11±0.01c | 3.82±0.12c | MS/RI |
| 928-94-9 | （Z）-2-已烯-1-醇 | 绿叶，绿色气味 | 1418 | 22.1±0.68a | 5.48±0.18b | 4.91±0.74b | − | MS/RI |
| 104-76-7 | 2-乙基己醇 | 玫瑰花香，绿色气味 | 1502 | − | 1.09±0.06a | 0.39±0.02b | − | MS/RI |
| 100-51-6 | 苯甲醇 | 甜香，花香 | 1892 | 145.24±1.16a | 0.32±0.08b | 0.54±0.01b | 0.63±0.01b | MS/RI |
| 60-12-8 | 苯乙醇 | 蜂蜜香，玫瑰花香 | 1929 | 28.49±0.73a | 3.52±0.34b | 1.51±0.01c | 1.47±0.03c | MS/RI |
| 64-17-5 | 乙醇 | 甜香 | 908 | 294.61±18.76a | 58.64±2.77b | − | − | MS/RI |
| 78-83-1 | 异丁醇 | 酒精气味，苦味 | 1093 | 10.93±0.71a | 2.30±0.30b | − | 0.24±0.03c | MS/RI |
| 584-02-1 | 3-戊醇 | 水果 | 1110 | − | 0.56±0.09 | − | − | MS/RI |
| 3293-47-8 | 二氢-β-紫罗兰醇 | 琥珀木香味 | 1984 | − | 0.12±0.01 | − | − | MS/RI |
| 143-08-8 | 1-壬醇 | 脂肪味，绿色气味 | 1675 | 2.27±0.16 | − | − | − | MS/RI |
| 111-87-5 | 1-辛醇 | 金属味，燃烧气味 | 1569 | 1.82±0.01 | − | − | − | MS/RI |
| 543-49-7 | 2-庚醇 | 蘑菇味 | 1330 | 2.77±0.13 | − | − | − | MS/RI |
| 10340-23-5 | （Z）-3-壬烯-1-醇 | 蘑菇味 | 1699 | 5.70±0.03 | − | − | − | MS/RI |
| 928-95-0 | （E）-2-己烯-1-醇 | 绿色，绿叶气味 | 1418 | − | − | − | 5.33±0.22 | MS/RI |
| 29957-43-5 | 3,7-二甲基辛-1,5,7-三烯-3-醇 | 发霉气味 | 1621 | − | − | − | 0.12±0.01 | MS/RI |
| 酮类 | | | | | | | |
| 110-93-0 | 甲基庚烯酮 | 胡椒，蘑菇，橡胶 | 1348 | − | 1.49±0.04a | 0.70±0.06c | 0.87±0.04b | MS/RI |
| 4906-24-5 | 3-乙酰氧基-2-丁酮 | 辛辣、甜腻，奶油味 | 1390 | 14.62±0.54a | 12.43±0.30b | 13.53±0.14ab | 7.22±0.05c | MS/RI |
| 14309-57-0 | 3-壬烯-2-酮 | 果味，辛辣味，甘草气味 | 1524 | − | − | 1.03±0.01a | 0.89±0.02b | MS/RI |
| 1125-21-9 | 茶香酮 | 发霉木香味 | 1705 | − | − | 0.84±0.01b | 1.33±0.08a | MS/RI |
| 23726-93-4 | 大马士酮 | 蒸煮味，苹果，玫瑰味 | 1842 | − | − | 0.16±0.01 | − | MS/RI |
| 17283-81-7 | β-二氢紫罗兰酮 | 花香，泥土味 | 1853 | − | − | 0.05±0.01 | − | MS/RI |
| 18402-83-0 | （3E）-3-壬烯-2-酮 | / | 1524 | − | 0.41±0.01 | − | − | MS/RI |
| 27593-23-3 | 6-戊基-2H-吡喃-2-酮 | 椰子味 | 2214 | − | − | − | 0.29±0.03 | MS/RI |
| 酸类 | | | | | | | |
| 64-19-7 | 乙酸 | 酸味 | 1465 | 63.46±0.05a | − | 14.56±0.02b | 10.76±0.01c | MS/RI |
| 107-92-6 | 丁酸 | 酸臭，奶酪，汗味 | 1668 | − | − | 1.34±0.02a | 1.42±0.06a | MS/RI |
| 503-74-2 | 异戊酸 | 酸败味 | 1690 | 18.27±0.40b | − | 39.56±0.38a | 7.62±0.04c | MS/RI |
| 呋喃类 | | | | | | | MS/RI |
| 3208-16-0 | 2-乙基呋喃 | 坚果味 | 928 | − | − | 0.7±0.07 | − | MS/RI |
| 3777-69-3 | 2-戊基呋喃 | 青豆，黄油味 | 1239 | 1.37±0.05c | 0.98±0.01d | 2.28±0.09a | 1.69±0.01b | MS/RI |
| 498-60-2 | 3-糠醛 | | 1473 | − | − | 11.91±0.21 | − | MS/RI |
| 98-01-1 | 糠醛 | 烤面包味，甜香 | 1473 | − | − | − | 10.08±0.43 | MS/RI |
| 其他类 | | | | | | | |
| 108-95-2 | 苯酚 | 酚味 | 2019 | 0.51±0.11a | 0.34±0.02ab | 0.15±0.01b | 0.13±0.01b | MS/RI |
| 123-07-9 | 对乙基苯酚 | 酚味，香料 | 2192 | − | 0.53±0.04a | 0.16±0.01b | 0.15±0.01b | MS/RI |
| 90-05-1 | 愈创木酚 | 烟味，甜香，药草味 | 1876 | 0.09±0.01a | 0.05±0.01b | − | − | MS/RI |
| 2785-89-9 | 4-乙基愈创木酚 | 烟熏味 | 2048 | 2.91±0.06a | 0.73±0.06b | − | − | MS/RI |
| 5912-86-7 | （Z）-2-甲氧基-4-（丙-1-烯基）苯酚 | / | 2188 | − | − | − | 0.08±0.01 | MS/RI |
| 108-88-3 | 甲苯 | 化学试剂，刺激味道 | 1033 | − | − | − | 1.49±0.02 | MS/RI |
| 1014-60-4 | 1, 3-二叔丁基苯 | / | 1440 | 30.45±0.47c | 68.84±0.40a | 17.01±1.20d | 52.13±0.45b | MS/RI |
| 25155-15-1 | 甲基（1-甲基乙基）-苯 | / | 1280 | − | − | 0.24±0.03 | − | MS/RI |
| 91-20-3 | 萘 | 辛辣味 | 1752 | 1.07±0.42 | − | − | − | MS/RI |
| 100-42-5 | 苯乙烯 | 汽油味 | 1264 | 1.25±0.02a | 0.12±0.01b | − | − | MS/RI |
| 36431-72-8 | 茶香螺烷 | 花香，茶香 | 1518 | 8.57±0.43a | 0.56±0.01b | 0.10±0.01b | − | MS/RI |
| 275-51-4 | 甘菊蓝 | 芳香 | 1752 | − | − | 0.38±0.03b | 0.70±0.03a | MS/RI |
| 2471-84-3 | 1-亚甲基茚 | 焦油气味 | 1752 | − | 0.60±0.01 | − | − | MS/RI |
| 85213-22-5 | 2-乙酰基-1-吡咯啉 | 爆米花，熟米饭香气 | 1335 | 0.21±0.01 | − | − | − | MS/RI |
), ArticleFig(id=1320883735822713310, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=表1, caption=
浓缩桃浆不同加工阶段挥发性成分的相对含量
, figureFileSmall=null, figureFileBig=null, tableContent=
| CAS | 中文名称 | 香气描述 | RI | 相对含量（μg/kg 2-辛醇） | 定性方式 |
|---|
| 破碎后 | 离心后 | 浓缩后 | 灭菌后 |
|---|
| 内酯类 | | | | | | | |
| 695-06-7 | γ-己内酯 | 甜香，果香 | 1714 | 12.13±0.31a | 11.16±0.19b | 12.89±0.12a | 12.75±0.24a | MS/RI |
| 104-50-7 | γ-辛内酯 | 椰子香味 | 1933 | − | − | 1.07±0.02b | 1.11±0.01a | MS/RI |
| 706-14-9 | γ-癸内酯 | 桃子味 | 2169 | − | − | 4.99±0.26a | 4.22±0.13b | MS/RI |
| 698-76-0 | δ-辛内酯 | 桃子味 | 1986 | 0.46±0.04a | 0.33±0.01b | − | − | MS/RI |
| 104-61-0 | γ-壬内酯 | 椰子味，桃子味 | 2049 | 3.96±0.11a | 3.26±0.09b | − | − | MS/RI |
| 酯类 | | | | | | | |
| 141-78-6 | 乙酸乙酯 | 果香，菠萝味 | 831 | − | − | 27.5±0.49 | − | MS/RI |
| 123-86-4 | 乙酸丁酯 | 梨，果香 | 1067 | 1.00±0.08b | 0.55±0.10c | 0.76±0.02bc | 1.72±0.09a | MS/RI |
| 97-64-3 | 乳酸乙酯 | 果香 | 1352 | 9.12±0.24a | 0.65±0.03b | 0.60±0.01b | − | MS/RI |
| 1114-92-7 | 丁烷-2,3-二乙酸二酯 | 果香 | 1533 | 65.11±0.09a | 47.36±0.26b | 20.15±0.01c | 10.25±0.20d | MS/RI |
| 115-99-1 | 甲酸芳樟酯 | 柑橘，小茴香 | 1557 | − | − | 0.55±0.01a | 0.48±0.01b | MS/RI |
| 105-37-3 | 丙酸乙酯 | 果香 | 933 | 2.34±0.22a | 0.53±0.08b | − | − | MS/RI |
| 109-60-4 | 乙酸丙酯 | 果香 | 954 | 10.92±0.71b | 10.19±0.81b | − | 18.51±1.47a | MS/RI |
| 110-19-0 | 乙酸异丁酯 | 苹果味，香蕉味 | 1004 | 13.52±1.09a | 6.12±0.20b | − | − | MS/RI |
| 105-54-4 | 丁酸乙酯 | 苹果味 | 1029 | 4.66±0.35a | 1.14±0.05b | − | − | MS/RI |
| 108-64-5 | 异戊酸乙酯 | 果香 | 1062 | 1.91±0.11a | 0.20±0.01b | − | − | MS/RI |
| 123-92-2 | 乙酸异戊酯 | 香蕉味 | 1124 | 30.51±1.88a | 6.93±0.22b | − | − | MS/RI |
| 5205-07-2 | 3-甲基-3-丁烯-1-醇乙酸酯 | 果香 | 1202 | − | 0.36±0.01 | − | − | MS/RI |
| 142-92-7 | 乙酸己酯 | 水果味，愉快气味 | 1280 | 33.27±0.37a | 1.80±0.01b | − | − | MS/RI |
| 3681-71-8 | 乙酸叶醇酯 | 香蕉味 | 1327 | 24.13±0.98b | 28.01±0.82a | − | − | MS/RI |
| 56922-75-9 | （Z）-己-2-烯基乙酸酯 | 果香 | 1344 | 8.63±0.17a | 1.92±0.01b | − | − | MS/RI |
| 106-32-1 | 辛酸乙酯 | 果香 | 1447 | 1.18±0.09a | 0.18±0.01b | − | − | MS/RI |
| 112-32-3 | 甲酸辛酯 | 果香 | 1569 | − | 1.49±0.03 | − | − | MS/RI |
| 140-11-4 | 乙酸苄酯 | 清新，煮蔬菜味 | 1740 | 7.13±0.03a | 0.85±0.01b | − | − | MS/RI |
| 101-97-3 | 苯乙酸乙酯 | 果香，甜香 | 1797 | − | 0.20±0.01 | − | − | MS/RI |
| 103-45-7 | 乙酸苯乙酯 | 玫瑰花香，蜂蜜香 | 1834 | 8.91±0.09a | 3.88±0.07b | − | − | MS/RI |
| 102-76-1 | 三乙酸甘油酯 | 特异气味 | 2087 | − | 0.12±0.01 | − | − | MS/RI |
| 93-58-3 | 苯甲酸甲酯 | 李子味，香料味，甜香 | 1636 | 4.52±0.20 | − | − | − | MS/RI |
| 623-42-7 | 丁酸甲酯 | 果香，甜香 | 967 | 0.32±0.04 | − | − | − | MS/RI |
| 110-42-9 | 癸酸甲酯 | 酒香 | 1608 | 0.30±0.01 | − | − | − | MS/RI |
| 123-66-0 | 正己酸乙酯 | 苹果皮味，果香 | 1242 | 0.74±0.01 | − | − | − | MS/RI |
| 111-11-5 | 辛酸甲酯 | 橘子味 | 1401 | 1.11±0.23 | − | − | − | MS/RI |
| 104-57-4 | 甲酸苄酯 | 强烈果味 | 1699 | − | − | − | 0.12±0.01 | MS/RI |
| 醛类 | | | | | | | |
| 110-62-3 | 戊醛 | 杏仁，麦芽气味 | 959 | − | 3.12±0.04c | 6.61±0.21b | 9.71±0.05a | MS/RI |
| 66-25-1 | 己醛 | 青草，绿色 | 1079 | 1.13±0.02b | 16.37±1.81a | 3.35±0.02b | 4.49±0.18b | MS/RI |
| 6728-26-3 | （E）-2-己烯醛 | 苹果，青草，绿色 | 1226 | 6.24±0.22d | 24.82±1.09a | 8.95±0.01c | 11.37±0.36b | MS/RI |
| 124-19-6 | 壬醛 | 柑橘味，脂肪为，绿色 | 1405 | 2.14±0.02b | 4.13±0.03a | 1.21±0.02c | 0.93±0.05d | MS/RI |
| 100-52-7 | 苯甲醛 | 苦杏仁味，花香 | 1534 | 173.78±12.41a | 84.64±2.58b | 15.17±0.05c | 10.29±0.06c | MS/RI |
| 124-13-0 | 辛醛 | 脂肪味，柠檬，绿色 | 1299 | − | 2.19±0.01 | − | − | MS/RI |
| 112-31-2 | 癸醛 | 肥皂，橘子皮，牛脂 | 1511 | − | 0.36±0.01 | − | − | MS/RI |
| 18829-56-6 | （E）-2-壬烯醛 | 肥皂，脂肪味，杏仁味 | 1547 | − | 0.10±0.01 | − | − | MS/RI |
| 557-48-2 | （E,Z）-2,6-壬二烯醛 | 黄瓜味，绿色 | 1595 | 0.65±0.07 | − | − | − | MS/RI |
| 34246-54-3 | 3-乙基苯甲醛 | / | 1721 | 0.18±0.03 | − | − | − | MS/RI |
| 醇类 | | | | | | | |
| 123-51-3 | 异戊醇 | 轻微酒精气味 | 1215 | 61.75±3.99a | 6.99±0.96b | 0.53±0.01b | 0.58±0.01b | MS/RI |
| 71-41-0 | 1-戊醇 | 香脂味 | 1259 | − | 1.08±0.17c | 2.00±0.14b | 2.65±0.05a | MS/RI |
| 111-27-3 | 正己醇 | 愉快气味，花香，绿色 | 1364 | 258.81±12.68a | 53.31±1.17b | 5.51±0.10c | 7.75±0.13c | MS/RI |
| 928-96-1 | 叶醇 | 青草气味 | 1396 | 18.31±0.55a | 10.28±0.4b | 3.11±0.01c | 3.82±0.12c | MS/RI |
| 928-94-9 | （Z）-2-已烯-1-醇 | 绿叶，绿色气味 | 1418 | 22.1±0.68a | 5.48±0.18b | 4.91±0.74b | − | MS/RI |
| 104-76-7 | 2-乙基己醇 | 玫瑰花香，绿色气味 | 1502 | − | 1.09±0.06a | 0.39±0.02b | − | MS/RI |
| 100-51-6 | 苯甲醇 | 甜香，花香 | 1892 | 145.24±1.16a | 0.32±0.08b | 0.54±0.01b | 0.63±0.01b | MS/RI |
| 60-12-8 | 苯乙醇 | 蜂蜜香，玫瑰花香 | 1929 | 28.49±0.73a | 3.52±0.34b | 1.51±0.01c | 1.47±0.03c | MS/RI |
| 64-17-5 | 乙醇 | 甜香 | 908 | 294.61±18.76a | 58.64±2.77b | − | − | MS/RI |
| 78-83-1 | 异丁醇 | 酒精气味，苦味 | 1093 | 10.93±0.71a | 2.30±0.30b | − | 0.24±0.03c | MS/RI |
| 584-02-1 | 3-戊醇 | 水果 | 1110 | − | 0.56±0.09 | − | − | MS/RI |
| 3293-47-8 | 二氢-β-紫罗兰醇 | 琥珀木香味 | 1984 | − | 0.12±0.01 | − | − | MS/RI |
| 143-08-8 | 1-壬醇 | 脂肪味，绿色气味 | 1675 | 2.27±0.16 | − | − | − | MS/RI |
| 111-87-5 | 1-辛醇 | 金属味，燃烧气味 | 1569 | 1.82±0.01 | − | − | − | MS/RI |
| 543-49-7 | 2-庚醇 | 蘑菇味 | 1330 | 2.77±0.13 | − | − | − | MS/RI |
| 10340-23-5 | （Z）-3-壬烯-1-醇 | 蘑菇味 | 1699 | 5.70±0.03 | − | − | − | MS/RI |
| 928-95-0 | （E）-2-己烯-1-醇 | 绿色，绿叶气味 | 1418 | − | − | − | 5.33±0.22 | MS/RI |
| 29957-43-5 | 3,7-二甲基辛-1,5,7-三烯-3-醇 | 发霉气味 | 1621 | − | − | − | 0.12±0.01 | MS/RI |
| 酮类 | | | | | | | |
| 110-93-0 | 甲基庚烯酮 | 胡椒，蘑菇，橡胶 | 1348 | − | 1.49±0.04a | 0.70±0.06c | 0.87±0.04b | MS/RI |
| 4906-24-5 | 3-乙酰氧基-2-丁酮 | 辛辣、甜腻，奶油味 | 1390 | 14.62±0.54a | 12.43±0.30b | 13.53±0.14ab | 7.22±0.05c | MS/RI |
| 14309-57-0 | 3-壬烯-2-酮 | 果味，辛辣味，甘草气味 | 1524 | − | − | 1.03±0.01a | 0.89±0.02b | MS/RI |
| 1125-21-9 | 茶香酮 | 发霉木香味 | 1705 | − | − | 0.84±0.01b | 1.33±0.08a | MS/RI |
| 23726-93-4 | 大马士酮 | 蒸煮味，苹果，玫瑰味 | 1842 | − | − | 0.16±0.01 | − | MS/RI |
| 17283-81-7 | β-二氢紫罗兰酮 | 花香，泥土味 | 1853 | − | − | 0.05±0.01 | − | MS/RI |
| 18402-83-0 | （3E）-3-壬烯-2-酮 | / | 1524 | − | 0.41±0.01 | − | − | MS/RI |
| 27593-23-3 | 6-戊基-2H-吡喃-2-酮 | 椰子味 | 2214 | − | − | − | 0.29±0.03 | MS/RI |
| 酸类 | | | | | | | |
| 64-19-7 | 乙酸 | 酸味 | 1465 | 63.46±0.05a | − | 14.56±0.02b | 10.76±0.01c | MS/RI |
| 107-92-6 | 丁酸 | 酸臭，奶酪，汗味 | 1668 | − | − | 1.34±0.02a | 1.42±0.06a | MS/RI |
| 503-74-2 | 异戊酸 | 酸败味 | 1690 | 18.27±0.40b | − | 39.56±0.38a | 7.62±0.04c | MS/RI |
| 呋喃类 | | | | | | | MS/RI |
| 3208-16-0 | 2-乙基呋喃 | 坚果味 | 928 | − | − | 0.7±0.07 | − | MS/RI |
| 3777-69-3 | 2-戊基呋喃 | 青豆，黄油味 | 1239 | 1.37±0.05c | 0.98±0.01d | 2.28±0.09a | 1.69±0.01b | MS/RI |
| 498-60-2 | 3-糠醛 | | 1473 | − | − | 11.91±0.21 | − | MS/RI |
| 98-01-1 | 糠醛 | 烤面包味，甜香 | 1473 | − | − | − | 10.08±0.43 | MS/RI |
| 其他类 | | | | | | | |
| 108-95-2 | 苯酚 | 酚味 | 2019 | 0.51±0.11a | 0.34±0.02ab | 0.15±0.01b | 0.13±0.01b | MS/RI |
| 123-07-9 | 对乙基苯酚 | 酚味，香料 | 2192 | − | 0.53±0.04a | 0.16±0.01b | 0.15±0.01b | MS/RI |
| 90-05-1 | 愈创木酚 | 烟味，甜香，药草味 | 1876 | 0.09±0.01a | 0.05±0.01b | − | − | MS/RI |
| 2785-89-9 | 4-乙基愈创木酚 | 烟熏味 | 2048 | 2.91±0.06a | 0.73±0.06b | − | − | MS/RI |
| 5912-86-7 | （Z）-2-甲氧基-4-（丙-1-烯基）苯酚 | / | 2188 | − | − | − | 0.08±0.01 | MS/RI |
| 108-88-3 | 甲苯 | 化学试剂，刺激味道 | 1033 | − | − | − | 1.49±0.02 | MS/RI |
| 1014-60-4 | 1, 3-二叔丁基苯 | / | 1440 | 30.45±0.47c | 68.84±0.40a | 17.01±1.20d | 52.13±0.45b | MS/RI |
| 25155-15-1 | 甲基（1-甲基乙基）-苯 | / | 1280 | − | − | 0.24±0.03 | − | MS/RI |
| 91-20-3 | 萘 | 辛辣味 | 1752 | 1.07±0.42 | − | − | − | MS/RI |
| 100-42-5 | 苯乙烯 | 汽油味 | 1264 | 1.25±0.02a | 0.12±0.01b | − | − | MS/RI |
| 36431-72-8 | 茶香螺烷 | 花香，茶香 | 1518 | 8.57±0.43a | 0.56±0.01b | 0.10±0.01b | − | MS/RI |
| 275-51-4 | 甘菊蓝 | 芳香 | 1752 | − | − | 0.38±0.03b | 0.70±0.03a | MS/RI |
| 2471-84-3 | 1-亚甲基茚 | 焦油气味 | 1752 | − | 0.60±0.01 | − | − | MS/RI |
| 85213-22-5 | 2-乙酰基-1-吡咯啉 | 爆米花，熟米饭香气 | 1335 | 0.21±0.01 | − | − | − | MS/RI |
), ArticleFig(id=1320883735931765215, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Table 2, caption=
Key aroma-active compounds in concentrated peach puree during different processing stages
, figureFileSmall=null, figureFileBig=null, tableContent=
| 中文名称 | 阈值（mg/kg） | 相对气味活性值 |
|---|
| 破碎 | 离心 | 浓缩 | 灭菌 |
|---|
| γ-癸内酯 | 0.00179 | − | − | 2.79 | 2.36 |
| 丁酸乙酯 | 0.001 | 4.66 | 1.14 | − | − |
| 异戊酸乙酯 | 0.0001 | 19.09 | 2.02 | − | − |
| 乙酸异戊酯 | 0.002 | 15.25 | 3.47 | − | − |
| 乙酸己酯 | 0.01 | 3.33 | 0.18 | − | − |
| 乙酸叶醇酯 | 0.013 | 1.86 | 2.15 | − | − |
| 己醛 | 0.0024 | 0.47 | 6.82 | 1.40 | 1.87 |
| 辛醛 | 0.0008 | − | 2.74 | − | − |
| （E,Z）-2,6-壬二烯醛 | 0.00014 | 4.62 | − | − | − |
| 正己醇 | 0.01 | 25.88 | 5.33 | 0.55 | 0.77 |
| 苯甲醇 | 0.1 | 1.45 | 0.00 | 0.01 | 0.01 |
| 大马士酮 | 0.000002 | − | − | 82.12 | − |
| 异戊酸 | 0.01 | 1.83 | − | 3.96 | 0.76 |
| 茶香螺烷 | 0.0002 | 42.86 | 2.81 | 0.52 | − |
| 2-乙酰基-1-吡咯啉 | 0.0001 | 2.13 | − | − | − |
), ArticleFig(id=1320883736003068384, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=表2, caption=
浓缩桃浆不同加工阶段关键香气活性成分
, figureFileSmall=null, figureFileBig=null, tableContent=
| 中文名称 | 阈值（mg/kg） | 相对气味活性值 |
|---|
| 破碎 | 离心 | 浓缩 | 灭菌 |
|---|
| γ-癸内酯 | 0.00179 | − | − | 2.79 | 2.36 |
| 丁酸乙酯 | 0.001 | 4.66 | 1.14 | − | − |
| 异戊酸乙酯 | 0.0001 | 19.09 | 2.02 | − | − |
| 乙酸异戊酯 | 0.002 | 15.25 | 3.47 | − | − |
| 乙酸己酯 | 0.01 | 3.33 | 0.18 | − | − |
| 乙酸叶醇酯 | 0.013 | 1.86 | 2.15 | − | − |
| 己醛 | 0.0024 | 0.47 | 6.82 | 1.40 | 1.87 |
| 辛醛 | 0.0008 | − | 2.74 | − | − |
| （E,Z）-2,6-壬二烯醛 | 0.00014 | 4.62 | − | − | − |
| 正己醇 | 0.01 | 25.88 | 5.33 | 0.55 | 0.77 |
| 苯甲醇 | 0.1 | 1.45 | 0.00 | 0.01 | 0.01 |
| 大马士酮 | 0.000002 | − | − | 82.12 | − |
| 异戊酸 | 0.01 | 1.83 | − | 3.96 | 0.76 |
| 茶香螺烷 | 0.0002 | 42.86 | 2.81 | 0.52 | − |
| 2-乙酰基-1-吡咯啉 | 0.0001 | 2.13 | − | − | − |
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