- 期刊Food research international (Ottawa, Ont.)（Food Res Int）
- 发表时间2026-09-09
- 作者Gao Q, Xu D, Wu Y, Liu Y, Geng X, Bai Y, Zuo Z, Zhou Q
- 卷期页码V245(Pt 2) : 120765
- DOI10.1016/j.foodres.2026.120765
- PMID42914450
摘要机译
生姜挥发油以其独特的香气深受消费者青睐，但其关键香气成分、感知机制和香气品质评价方法仍不够明确。本文结合气相色谱-质谱（GC-MS）、智能感官和分子对接技术，系统分析了生姜挥发油的香气特征。
通过ROAV分析确定了10种潜在的关键香气成分，建立香气指纹图谱（相似性>0.9）用于评价商业样品。姜油的质量差异主要归因于潜在关键香气成分的缺失和失衡比例，特别是桉树脑、间氰基和香叶醇。智能感官参数（W1S、W2S、W5C和a*）可以作为质量评价的辅助指标。
分子对接研究表明，α-姜黄素和β-邻苯二甲酸通过氢键和π-π相互作用与嗅觉受体（ORs）的相互作用最强，实现了对生姜挥发油香气的综合评价，阐明了其特征香气成分与ORs之间潜在的分子相互作用。
展开英文摘要原文
Ginger volatile oil is highly favored by consumers for its unique aroma, yet its key aroma components, perception mechanisms, and aroma quality evaluation methods remain insufficiently clarified. Herein, Gas chromatography-mass spectrometry (GC-MS), intelligent sensory, and molecular docking were integrated to analyze the aroma characteristics of ginger volatile oils systematically. Ten potential key aroma components were identified via ROAV analysis to establish aroma fingerprints (similarity >0.9) for evaluating commercial samples. The quality discrepancies of ginger oils were mainly attributed to the absence and imbalance ratios of potential key aroma components, especially cineole, m-cymene and geraniol. Intelligent sensory parameters (W1S, W2S, W5C and a*) can serve as auxiliary indicators for quality evaluation. Molecular docking demonstrated that α-curcumene and β-phellandrene exhibited the strongest interactions with olfactory receptors (ORs) through hydrogen bonds and π-π interactions. This study achieved comprehensive aroma evaluation of ginger volatile oil and clarified the potential molecular interactions between its characteristic aroma components and ORs.
相关物质
本页由系统自动抓取 PubMed 元数据生成；标题与摘要版权归原作者与期刊所有；机译内容仅供参考，请以英文原文为准；收录不代表本站观点，亦不作为用药或医疗建议。