Influence of Different Exogenous Fermentable Sugars and Amino Acids on Flavor and Sensory Quality of Coffee Pulp Wine

doi:10.3969/j.issn.1000-2561.2020.6.020

Abstract

Abstract:

To explore the effect of coffee pulp wine flavor and sensory quality via different exogenous additives, coffee pulp wine was made by coffee pulp added fermentable sugars (glucose, fructose, maltose and sucrose) and fermentable amino acids (glutamic and arginine) respectively, and coffee pulp wine flavor and sensory quality on exogenous additives effects was detected by headspace solid phase micro extraction gas chromatography mass spectrometry (HS-SPME-GC/MS) and human sensory analysis. The results showed that a total of 9 categories of 75 flavor components was detected and the main compounds were esters and alcohols. Fermentable sugars could increase the alcohol contents of coffee pulp wine (23.99%-121.24%) significantly, and amino acids could also increase the esters contents (25.77%-28.18%), while the esters contents of fermented sugars were significantly reduced (10.81%-69.94%). The homogeneity of variance was tested at P=0.206>0.05, there was no significant difference in flavor components at the level of α=0.05, meanwhile it indicated that there was no significant difference between the samples by tukey post-hoc tests on one-way analysis of variance [P=(0.371-0.989)>0.05], nevertheless principal component analysis (PCA, PC1: 96.01%, PC2: 3.13%) could completely distinguish them. The results of sensory evaluation with fuzzy mathematics method showed that the coffee pulp wine brewed with arginine added had the highest comprehensive score (92.40), which was more suitable for people's taste, and had excellent overall style and preferable coordination, followed by glutamic added coffee pulp wine (80.80). The comprehensive score of fructose and sucrose was the same (78.20), and that of maltose was the lowest (74.20). In summary, amino acids and fermented sugars also could improve the flavor and taste of coffee pulp wines, while the effect of adding fermented sugar was not as good as that of amino acids.

Key words: additives, coffee pulp wine, flavor, sensory quality

CLC Number:

TS262

HU Rongsuo,GAN Xiaohong,DONG Wenjiang,LONG Yuzhou,ZONG Ying,CHU Zhong. Influence of Different Exogenous Fermentable Sugars and Amino Acids on Flavor and Sensory Quality of Coffee Pulp Wine[J]. Chinese Journal of Tropical Crops, 2020, 41(6): 1208-1218.

Figures/Tables 10

References 27

[1]	Farah A. Coffee: Chemistry, quality and health implications[M]. London: The Royal Society of Chemistry, 2018.
[2]	Esquivel P, Jiménez , V M. Functional properties of coffee and coffee byproducts[J]. Food Research International, 2012,46(2):488-495.
[3]	胡荣锁, 董文江, 宗迎, 等. 5个产区咖啡果皮成分分析与营养评价[J]. 热带作物学报, 2018,39(5):987-992.
[4]	del Castillo M D, Iriondo-DeHond A, Fernandez-Gomez B, et al. Applications of recovered compounds in food products[M]//Galanakis C M. Handbook of coffee processing by-products. Academic Press, 2017: 171-194.
[5]	Amaia Iriondo-DeHonda, Natalia Aparicio Garcíaa, Beatriz Fernandez-Gomez, et al. Validation of coffee by-products as novel food ingredients[J]. Innovative Food Science and Emerging Technologies, 2019,51:194-204.
[6]	刘静, 傅冰, 刘苏瑶, 等. 云南咖啡果发酵型果酒的酿造[J]. 食品工业科技, 2017,38(10):194-199.
[7]	胡荣锁, 周晶, 董文江, 等. 基于HS-SPME/GC-MS和感官分析技术的单菌发酵对咖啡果皮酒风味影响研究[J]. 农学学报, 2016,6(2):107-112.
[8]	Seguinot P, Rollero S, Sanchez I, et al. Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media[J]. Food Microbiology, 2018,76:29-39. DOI URL PMID
[9]	徐培培. 加糖发酵对鲜食葡萄品种酒液品质的影响研究[D]. 重庆: 西南大学, 2013.
[10]	谢克林, 冯涛, 庄海宁, 等. 外源可发酵糖对葡萄酒挥发性化合物的影响[J]. 食品科学, 2016,37(18):113-119.
[11]	Chen D, Chia J, Liu S. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT. ferm[J]. International Journal of Food Microbiology, 2014,170:12-20. DOI URL PMID
[12]	商玉荟, 朱萍, 钟秋平. 氨基酸添加对荔枝酒发酵动力及品质影响[J]. 中国酿造, 2016,35(7):166-170.
[13]	Wilkowska A, Pogorzelski E. Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria[J]. Food Chemistry, 2017,237:282-289. URL PMID
[14]	Niu M, Huang J, Jin Y, et al. Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)[J]. International Journal of Food Properties, 2017,20(2):2057-2069.
[15]	Bressani A, Martinez S, Evangelista S, et al. Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods[J]. LWT-Food Science and Technology, 2018,92:212-219. DOI URL
[16]	Amanpour A, Guclu G, Kelebek H, et al. Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry[J]. Microchemical Journal, 2019,145:96-104. DOI URL
[17]	何贝贝, 常秋冉, 史艳荣, 等. 枸杞牛乳肽酒制备工艺优化及其抗氧化性分析[J]. 食品科学, 2017,38(16):173-177.
[18]	Sharma S, Mahant K, Sharma S, et al. Effect of nitrogen source and citric acid addition on wine preparation from Japanese persimmon[J]. Journal of the Institute of Brewing, 2017,123(1):144-150. DOI URL
[19]	唐雪, 曹宁, 周景瑞. 贵长猕猴桃酒酿造工艺研究[J]. 酿酒科技, 2017(12):50-54.
[20]	Madrid C D, Danone Institute. A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels[J]. Food Control, 2013,33(2):440-447. DOI URL
[21]	张斌, 曾新安, 陈勇, 等. 添加复合氨基酸对荔枝酒发酵进程的影响[J]. 酿酒科技, 2008(3):23-25, 28.
[22]	李贺贺, 胡萧梅, 李安军, 等. 采用顶空固相微萃取和搅拌棒吸附萃取技术分析古井贡酒中香气成分[J]. 食品科学, 2017,38(4):155-164.
[23]	刘晓伟. 草莓果酱感官品质评价方法比较研究[J]. 食品研究与开发, 2018,39(8):20-23, 47.
[24]	秦伟帅, 董书甲, 姜凯凯, 等. 采用顶空固相微萃取和气质联用法分析氮源浓度对酵母香气物质合成的影响[J]. 食品与发酵工业, 2017,43(3):61-65.
[25]	张超, 王玉霞, 胡小英. 氮源种类及浓度对青梅果酒发酵性能的影响[J]. 食品研究与开发, 2015,36(21):164-167.
[26]	覃赵军, 赖钧灼, 彭立新, 等. 拉曼光谱分析有机氮源促进乙醇发酵的机制[J]. 分析化学, 2014,42(10):1471-1477.
[27]	魏铭, 赵莱昱, 杨航宇, 等. 不同酵母和氮源对笃斯越橘果酒香气的影响[J]. 食品科学, 2018,39(10):257-262.

项目 Item	评价标准 Evaluation criterion	总分 Total points
外观	颜色呈浅亮黄色或深棕色,澄清透明光泽度好,无悬浮物为良好;	20
	颜色稍微偏红,澄清透明,无悬浮物为较好;
	颜色偏红,半透明,少许悬浮物为差。
香气	具有咖啡果皮特有的香味,香味和谐, 浓度适宜,不刺鼻,无异味为良好;	30
	有少许异味,整体和谐为较好;
	酒体香味不协调为差。
酒味	酒香和谐,无酵母味,不刺鼻为良好;	20
	酒香味较淡,无酵母味,不刺鼻为较好;
	无酒味,果皮味浓为差。
甜味	甜味适宜,不掩盖果酒的滋味为良好;	20
	甜味稍高不影响整体为较好;
	甜味过高为差。
酸味	少许酸味,酸味协调浓度适宜为良好;	10
	少许酸味,较为协调为较好;
	造成不理想的口感,浓度失衡为差。

项目 Item	评价标准 Evaluation criterion	总分 Total points
外观	颜色呈浅亮黄色或深棕色,澄清透明光泽度好,无悬浮物为良好;	20
	颜色稍微偏红,澄清透明,无悬浮物为较好;
	颜色偏红,半透明,少许悬浮物为差。
香气	具有咖啡果皮特有的香味,香味和谐, 浓度适宜,不刺鼻,无异味为良好;	30
	有少许异味,整体和谐为较好;
	酒体香味不协调为差。
酒味	酒香和谐,无酵母味,不刺鼻为良好;	20
	酒香味较淡,无酵母味,不刺鼻为较好;
	无酒味,果皮味浓为差。
甜味	甜味适宜,不掩盖果酒的滋味为良好;	20
	甜味稍高不影响整体为较好;
	甜味过高为差。
酸味	少许酸味,酸味协调浓度适宜为良好;	10
	少许酸味,较为协调为较好;
	造成不理想的口感,浓度失衡为差。

编号 No.		保留时间 RT/min		保留指数RI			化合物 Compounds	相对含量Relative content/(mg?L^-1)
编号 No.		保留时间 RT/min		保留指数RI			化合物 Compounds	蔗糖（1）Sucrose			果糖（2）Fructose			麦芽糖（3）Maltose			葡萄糖（4）Glucose			谷氨酸（5）Glutamate		精氨酸（6）Arginine
Alcohols
1		2.967		<800			ethanol	24.79			75.66			55.61			12.58			109.70		103.24
2		5.615		832			2-methyl-1-pentanol	—			1.36			2.39			—			—		2.22
3		6.972		870			1-hexanol	4.06			—			—			—			3.12		—
4		8.612		916			3-methyl-hexanal	—			4.35			3.95			—			—		6.00
编号 No.	保留时间 RT/min		保留指数RI			化合物 Compounds				相对含量Relative content/(mg?L^-1)
编号 No.	保留时间 RT/min		保留指数RI			化合物 Compounds				蔗糖（1）Sucrose		果糖（2）Fructose			麦芽糖（3）Maltose			葡萄糖（4）Glucose			谷氨酸（5）Glutamate		精氨酸（6）Arginine
5	9.175		931			3-methyl-1-butanol				47.97		82.90			99.55			14.77			114.00		107.60
6	15.071		1096			(E)-4-hexen-1-ol				—		—			0.28			—			—		—
7	16.289		1134			1-heptanol				0.41		0.44			0.69			0.48			0.55		0.50
8	17.186		1162			2-ethyl-1-hexanol				2.68		2.96			5.40			2.67			2.21		1.95
9	18.396		1200			3-methyl-2-pentanol				—		0.44			0.24			—			0.27		0.23
10	18.591		1207			linalool				3.60		2.23			2.66			1.67			3.53		2.72
11	21.088		1292			2-furanmethanol				0.67		1.08			3.50			1.31			0.69		0.85
12	22.103		1328			alpha-terpineol				1.27		1.17			1.57			1.45			1.26		1.02
13	22.445		1341			3-(methylthio)-1-propanol				0.98		0.82			0.78			1.96			1.07		1.08
14	23.694		1386			(R)-3,7-dimethyl-6-octen-1-ol				1.11		1.27			0.89			2.24			1.25		1.33
15	24.088		1401			7-methyl-3-methylene-6-octen-1-ol				0.59		0.78			0.64			2.24			0.61		0.56
16	24.392		1413			(Z)-3,7-dimethyl-2,6-octadien-1-ol				0.54		0.59			0.55			0.72			0.70		0.45
17	24.448		1415			3-ethyl-4-methyl-3-heptanol				—		—			—			—			—		0.36
18	24.947		1434			2-octanol				0.22		—			0.19			0.33			0.23		0.29
19	25.415		1452			(E)-3,7-dimethyl-2,6-octadien-1-ol				0.91		0.83			0.71			0.97			1.06		1.29
20	25.822		1468			benzylalcohol				0.73		0.56			1.35			0.98			0.68		0.58
21	26.633		1500			phenylethyl alcohol				108.70		103.92			94.43			116.28			115.63		123.31
22	29.321		1612			nerolidol				0.60		0.48			0.32			0.54			0.58		0.45
23	30.725		1673			cedrol				0.32		0.18			0.34			0.36			0.35		0.49
24	35.048		1873			(Z,E)-farnesol				0.45		0.16			—			0.25			0.45		0.43
Esters
25	10.337		962			hex-5-enoicacid, ethylester				0.39		—			—			—			0.31		—
26	11.290		988			hex-4-enoicacid, ethylester				—		1.03			0.58			—			—		1.04
27	11.594		996			hex-4-enoicacid, ethylester (otherisomer)				25.89		22.57			12.82			23.26			45.22		39.62
28	11.923		1005			(E)-3-hexenoicacid, ethylester				—		—			4.58			—			—		—
29	15.669		1114			octanoicacid, ethylester				1.85		2.60			1.49			2.14			5.72		7.54
30	16.813		1150			(2E,4E)-2,4-hexadienoicacid, ethylester				8.40		3.61			1.58			11.58			12.31		13.20
31	17.472		1171			2,4-hexadienoicacid, ethylester				68.63		33.86			6.91			61.99			95.59		85.62
32	20.117		1259			butyrolactone				0.54		0.65			0.58			1.11			0.71		0.66
33	20.798		1282			decanoicacid, ethylester				1.51		1.57			1.05			3.16			2.54		4.31
34	21.183		1295			benzoicacid, ethylester				0.25		—			—			—			0.26		0.31
35	21.973		1323			ethyl9-decenoate				0.97		1.04			0.30			1.55			1.46		2.16
36	23.269		1371			butylsorbate				0.46		—			—			0.59			0.60		0.59
37	23.559		1381			methylsalicylate				1.43		1.11			1.09			2.25			1.51		1.28
38	23.893		1394			benzeneaceticacid, ethylester				0.62		0.80			0.56			1.99			0.77		0.76
39	24.543		1419			aceticacid, 2-phenylethylester				7.53		3.91			2.30			10.18			11.89		17.28
40	26.069		1478			pentanoicacid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutylester				0.82		0.46			0.60			1.52			0.81		0.70
41	31.345		1700			(Z)-9-octadecenoicacid, phenylmethylester				—		0.25			0.21			—			—		—
42	31.653		1714			hexanoicacid, 2-phenylethylester				0.59		0.24			0.33			5.93			0.44		0.77
43	32.694		1762			pentadecanoicacid, 14-methyl-, methylester				0.29		0.23			0.26			0.81			0.25		0.23
44	32.854		1769			oxalicacid, di (2-phenylethyl) ester				1.96		0.67			0.50			1.16			1.76		3.15
编号 No.	保留时间 RT/min		保留指数RI		化合物 Compounds				相对含量Relative content/(mg?L^-1)
编号 No.	保留时间 RT/min		保留指数RI		化合物 Compounds				蔗糖（1）Sucrose				果糖（2）Fructose			麦芽糖（3）Maltose			葡萄糖（4）Glucose		谷氨酸（5）Glutamate		精氨酸（6）Arginine
45	33.405		1794		hexadecanoic acid, ethylester				0.41				0.31			—			0.49		0.38		0.34
46	38.022		2023		1,2-benzenedicarboxylic acid, bis (2- methylpropyl) ester				5.83				3.48			5.91			14.59		4.03		3.52
47	40.437		2153		1,2-benzenedicarboxylic acid, butyl 2- methylpropylester				2.72				1.77			2.53			2.66		1.78		1.71
Acids
48	18.920		1218		2-methyl-propanoicacid				0.60				0.81			1.37			0.70		1.05		1.03
49	21.366		1301		3-methyl-pentanoicacid				2.16				1.18			1.86			1.40		2.70		2.99
50	25.241		1446		hexanoicacid				2.60				2.79			6.32			3.04		2.97		2.64
51	26.737		1504		(E)-3-hexenoicacid				17.73				20.25			33.13			19.59		17.26		9.97
52	29.585		1623		octanoicacid				17.37				14.23			14.60			29.08		19.63		13.10
53	31.098		1689		sorbicAcid				1.91				3.07			3.29			4.14		1.60		0.40
54	33.535		1800		n-decanoicacid				3.91				2.67			1.61			7.03		4.71		2.51
55	34.584		1851		9-decenoicacid				1.25				0.73			0.59			2.12		1.21		0.55
56	43.671		2334		eicosanoicacid				—				—			—			4.32		—		—
Ketones
57	14.455		1078		2-nonanone				0.54				0.47			0.19			0.66		0.28		0.42
58	17.793		1181		2,4-dimethyl-3-pentanone				—				—			—			—		0.97		1.04
59	24.734		1426		(E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-Buten-1-one				1.74				1.03			1.02			1.55		1.56		1.66
60	25.519		1457		(Z)-6,10-dimethyl-5,9-undecadien-2-one				0.49				0.44			0.47			0.59		0.50		0.50
61	28.909		1594		dihydro-5-pentyl-2(3H)-furanone				0.29				0.30			0.47			0.50		0.35		0.26
Alkenes
62	23.399		1376		cedrene				0.31				0.20			0.23			0.86		0.26		0.28
63	32.247		1741		alfa-copaene				0.17				—			—			1.41		—		—
Aldehydes
64	16.102		1128		furfural				—				0.69			0.70			—		—		—
65	17.594		1175		benzaldehyde				2.45				6.39			1.14			7.91		—		—
66	20.507		1272		benzeneacetaldehyde				0.93				1.00			0.84			1.45		1.09		1.25
Alkanes
67	21.673		1312		6-ethyl-undecane				0.44				0.61			0.45			1.20		0.49		0.49
Phenols
68	15.483		1108		1-methoxy-4-methyl-benzene				0.55				0.38			0.51			0.70		—		—
69	29.004		1598		4-ethenyl-1,2-dimethoxy-benzene				0.50				0.61			0.53			0.40		0.54		0.80
70	31.965		1728		2-methoxy-4-vinylphenol				0.47				0.12			0.35			—		0.45		0.46
71	34.194		1832		2,4-di-tert-butylphenol				0.65				0.42			0.70			1.23		0.61		0.45
Others
72	16.605		1144		ethyl2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-ylcarbonate				0.24				0.20			0.84			—		—		—
73	27.712		1545		1-(1H-pyrrol-2-yl)-ethanone				0.72				1.09			1.70			1.04		0.84		0.52
74	28.710		1586		1H-pyrrole-2-carboxaldehyde				0.19				—			0.20			0.66		—		—
75	35.776		1908		4-octadecyl-morpholine				—				—			—			5.48		—		—

编号 No.		保留时间 RT/min		保留指数RI			化合物 Compounds	相对含量Relative content/(mg?L^-1)
编号 No.		保留时间 RT/min		保留指数RI			化合物 Compounds	蔗糖（1）Sucrose			果糖（2）Fructose			麦芽糖（3）Maltose			葡萄糖（4）Glucose			谷氨酸（5）Glutamate		精氨酸（6）Arginine
Alcohols
1		2.967		<800			ethanol	24.79			75.66			55.61			12.58			109.70		103.24
2		5.615		832			2-methyl-1-pentanol	—			1.36			2.39			—			—		2.22
3		6.972		870			1-hexanol	4.06			—			—			—			3.12		—
4		8.612		916			3-methyl-hexanal	—			4.35			3.95			—			—		6.00
编号 No.	保留时间 RT/min		保留指数RI			化合物 Compounds				相对含量Relative content/(mg?L^-1)
编号 No.	保留时间 RT/min		保留指数RI			化合物 Compounds				蔗糖（1）Sucrose		果糖（2）Fructose			麦芽糖（3）Maltose			葡萄糖（4）Glucose			谷氨酸（5）Glutamate		精氨酸（6）Arginine
5	9.175		931			3-methyl-1-butanol				47.97		82.90			99.55			14.77			114.00		107.60
6	15.071		1096			(E)-4-hexen-1-ol				—		—			0.28			—			—		—
7	16.289		1134			1-heptanol				0.41		0.44			0.69			0.48			0.55		0.50
8	17.186		1162			2-ethyl-1-hexanol				2.68		2.96			5.40			2.67			2.21		1.95
9	18.396		1200			3-methyl-2-pentanol				—		0.44			0.24			—			0.27		0.23
10	18.591		1207			linalool				3.60		2.23			2.66			1.67			3.53		2.72
11	21.088		1292			2-furanmethanol				0.67		1.08			3.50			1.31			0.69		0.85
12	22.103		1328			alpha-terpineol				1.27		1.17			1.57			1.45			1.26		1.02
13	22.445		1341			3-(methylthio)-1-propanol				0.98		0.82			0.78			1.96			1.07		1.08
14	23.694		1386			(R)-3,7-dimethyl-6-octen-1-ol				1.11		1.27			0.89			2.24			1.25		1.33
15	24.088		1401			7-methyl-3-methylene-6-octen-1-ol				0.59		0.78			0.64			2.24			0.61		0.56
16	24.392		1413			(Z)-3,7-dimethyl-2,6-octadien-1-ol				0.54		0.59			0.55			0.72			0.70		0.45
17	24.448		1415			3-ethyl-4-methyl-3-heptanol				—		—			—			—			—		0.36
18	24.947		1434			2-octanol				0.22		—			0.19			0.33			0.23		0.29
19	25.415		1452			(E)-3,7-dimethyl-2,6-octadien-1-ol				0.91		0.83			0.71			0.97			1.06		1.29
20	25.822		1468			benzylalcohol				0.73		0.56			1.35			0.98			0.68		0.58
21	26.633		1500			phenylethyl alcohol				108.70		103.92			94.43			116.28			115.63		123.31
22	29.321		1612			nerolidol				0.60		0.48			0.32			0.54			0.58		0.45
23	30.725		1673			cedrol				0.32		0.18			0.34			0.36			0.35		0.49
24	35.048		1873			(Z,E)-farnesol				0.45		0.16			—			0.25			0.45		0.43
Esters
25	10.337		962			hex-5-enoicacid, ethylester				0.39		—			—			—			0.31		—
26	11.290		988			hex-4-enoicacid, ethylester				—		1.03			0.58			—			—		1.04
27	11.594		996			hex-4-enoicacid, ethylester (otherisomer)				25.89		22.57			12.82			23.26			45.22		39.62
28	11.923		1005			(E)-3-hexenoicacid, ethylester				—		—			4.58			—			—		—
29	15.669		1114			octanoicacid, ethylester				1.85		2.60			1.49			2.14			5.72		7.54
30	16.813		1150			(2E,4E)-2,4-hexadienoicacid, ethylester				8.40		3.61			1.58			11.58			12.31		13.20
31	17.472		1171			2,4-hexadienoicacid, ethylester				68.63		33.86			6.91			61.99			95.59		85.62
32	20.117		1259			butyrolactone				0.54		0.65			0.58			1.11			0.71		0.66
33	20.798		1282			decanoicacid, ethylester				1.51		1.57			1.05			3.16			2.54		4.31
34	21.183		1295			benzoicacid, ethylester				0.25		—			—			—			0.26		0.31
35	21.973		1323			ethyl9-decenoate				0.97		1.04			0.30			1.55			1.46		2.16
36	23.269		1371			butylsorbate				0.46		—			—			0.59			0.60		0.59
37	23.559		1381			methylsalicylate				1.43		1.11			1.09			2.25			1.51		1.28
38	23.893		1394			benzeneaceticacid, ethylester				0.62		0.80			0.56			1.99			0.77		0.76
39	24.543		1419			aceticacid, 2-phenylethylester				7.53		3.91			2.30			10.18			11.89		17.28
40	26.069		1478			pentanoicacid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutylester				0.82		0.46			0.60			1.52			0.81		0.70
41	31.345		1700			(Z)-9-octadecenoicacid, phenylmethylester				—		0.25			0.21			—			—		—
42	31.653		1714			hexanoicacid, 2-phenylethylester				0.59		0.24			0.33			5.93			0.44		0.77
43	32.694		1762			pentadecanoicacid, 14-methyl-, methylester				0.29		0.23			0.26			0.81			0.25		0.23
44	32.854		1769			oxalicacid, di (2-phenylethyl) ester				1.96		0.67			0.50			1.16			1.76		3.15
编号 No.	保留时间 RT/min		保留指数RI		化合物 Compounds				相对含量Relative content/(mg?L^-1)
编号 No.	保留时间 RT/min		保留指数RI		化合物 Compounds				蔗糖（1）Sucrose				果糖（2）Fructose			麦芽糖（3）Maltose			葡萄糖（4）Glucose		谷氨酸（5）Glutamate		精氨酸（6）Arginine
45	33.405		1794		hexadecanoic acid, ethylester				0.41				0.31			—			0.49		0.38		0.34
46	38.022		2023		1,2-benzenedicarboxylic acid, bis (2- methylpropyl) ester				5.83				3.48			5.91			14.59		4.03		3.52
47	40.437		2153		1,2-benzenedicarboxylic acid, butyl 2- methylpropylester				2.72				1.77			2.53			2.66		1.78		1.71
Acids
48	18.920		1218		2-methyl-propanoicacid				0.60				0.81			1.37			0.70		1.05		1.03
49	21.366		1301		3-methyl-pentanoicacid				2.16				1.18			1.86			1.40		2.70		2.99
50	25.241		1446		hexanoicacid				2.60				2.79			6.32			3.04		2.97		2.64
51	26.737		1504		(E)-3-hexenoicacid				17.73				20.25			33.13			19.59		17.26		9.97
52	29.585		1623		octanoicacid				17.37				14.23			14.60			29.08		19.63		13.10
53	31.098		1689		sorbicAcid				1.91				3.07			3.29			4.14		1.60		0.40
54	33.535		1800		n-decanoicacid				3.91				2.67			1.61			7.03		4.71		2.51
55	34.584		1851		9-decenoicacid				1.25				0.73			0.59			2.12		1.21		0.55
56	43.671		2334		eicosanoicacid				—				—			—			4.32		—		—
Ketones
57	14.455		1078		2-nonanone				0.54				0.47			0.19			0.66		0.28		0.42
58	17.793		1181		2,4-dimethyl-3-pentanone				—				—			—			—		0.97		1.04
59	24.734		1426		(E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-Buten-1-one				1.74				1.03			1.02			1.55		1.56		1.66
60	25.519		1457		(Z)-6,10-dimethyl-5,9-undecadien-2-one				0.49				0.44			0.47			0.59		0.50		0.50
61	28.909		1594		dihydro-5-pentyl-2(3H)-furanone				0.29				0.30			0.47			0.50		0.35		0.26
Alkenes
62	23.399		1376		cedrene				0.31				0.20			0.23			0.86		0.26		0.28
63	32.247		1741		alfa-copaene				0.17				—			—			1.41		—		—
Aldehydes
64	16.102		1128		furfural				—				0.69			0.70			—		—		—
65	17.594		1175		benzaldehyde				2.45				6.39			1.14			7.91		—		—
66	20.507		1272		benzeneacetaldehyde				0.93				1.00			0.84			1.45		1.09		1.25
Alkanes
67	21.673		1312		6-ethyl-undecane				0.44				0.61			0.45			1.20		0.49		0.49
Phenols
68	15.483		1108		1-methoxy-4-methyl-benzene				0.55				0.38			0.51			0.70		—		—
69	29.004		1598		4-ethenyl-1,2-dimethoxy-benzene				0.50				0.61			0.53			0.40		0.54		0.80
70	31.965		1728		2-methoxy-4-vinylphenol				0.47				0.12			0.35			—		0.45		0.46
71	34.194		1832		2,4-di-tert-butylphenol				0.65				0.42			0.70			1.23		0.61		0.45
Others
72	16.605		1144		ethyl2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-ylcarbonate				0.24				0.20			0.84			—		—		—
73	27.712		1545		1-(1H-pyrrol-2-yl)-ethanone				0.72				1.09			1.70			1.04		0.84		0.52
74	28.710		1586		1H-pyrrole-2-carboxaldehyde				0.19				—			0.20			0.66		—		—
75	35.776		1908		4-octadecyl-morpholine				—				—			—			5.48		—		—

类型Types	醇类Alcohols	酯类Esters	酮类Ketones	醛类Aldehyde	酚类Phenolic	其他Others	总体Total
方差齐性检验P值	0.232	0.074	0.568	0.003	0.145	0.006	0.206
方差F	0.282	0.668	0.230	0.826	0.322	1.281	0.341
方差P	0.922	0.648	0.945	0.555	0.893	0.351	0.888