基于GC-IMS技术对不同焙炒程度黑芝麻风味差异分析

doi:10.13304/j.nykjdb.2023.0724

摘要/Abstract

摘要：

为探究焙炒程度对黑芝麻风味的影响，采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）对未焙炒、轻度焙炒、中度焙炒和重度焙炒的黑芝麻进行风味差异分析。结果表明，不同焙炒程度黑芝麻样品可通过GC-IMS技术得到较好地区分。GC-IMS共定性出52种挥发性风味物质，其中醛酮类、酯类物质对焙炒黑芝麻风味贡献较大，随着焙炒过程的进行其种类和含量逐渐增加；吡嗪类、吡咯类、呋喃类物质是焙炒黑芝麻的主体香味，呈现出浓郁的坚果香、焙烤香和焦香，这些物质在焙炒后期含量较高。通过多元统计分析能够有效地判别不同焙炒程度的黑芝麻样品。并筛选出13种差异香气化合物，根据这13种差异化合物进行聚类分析，聚类结果与GC-IMS结果相似。综上，利用GC-IMS技术，构建了不同焙炒程度黑芝麻风味指纹谱图，为黑芝麻焙炒工艺优化、产品品质提升提供了理论参考。

关键词: 黑芝麻, 焙炒程度, 风味, 气相色谱-离子迁移谱

Abstract:

In order to investigate the effect of roasting on the flavor of black sesame， gas chromatography-ion mobility spectrometry （GC-IMS） was used to analyze the flavor differences among unroasted， lightly roasted， moderately roasted and heavily roasted black sesame. The results showed that the black sesame samples with different roasting degrees could be better distinguished by GC-IMS technique， and a total of 52 volatile flavor substances were characterized by GC-IMS. Aldehydes， ketones and esters contributed to the flavor of roasted black sesame， and their types and contents increased gradually with the roasting process. Pyrazines， pyrroles and furans were the main aroma of roasted black sesame， showing strong nutty， roasted and burnt aromas， and their contents were higher in the later stages of roasting. The multivariate statistical analysis was able to effectively discriminate between black sesame samples with different roasting degrees， and 13 different aroma compounds were screened out. The cluster analysis based on 13 different compounds showed similar results with GC-IMS result. In conclusion， the flavor fingerprint profiles of black sesame at different roasting levels were constructed using GC-IMS technique， which provided theoretical references for the roasting process and quality improvement of black sesame.

Key words: black sesame, roasting degree, flavor, gas chromatography-ion mobility spectrometry

中图分类号:

TS224.2

饶文俊, 李信, 欧阳玲花, 祝水兰, 袁林峰, 周巾英. 基于GC-IMS技术对不同焙炒程度黑芝麻风味差异分析[J]. 中国农业科技导报, 2025, 27(3): 162-171.

Wenjun RAO, Xin LI, Linghua OUYANG, Shuilan ZHU, Linfeng YUAN, Jinying ZHOU. Analysis of Flavor Differences of Black Sesame Seeds at Different Roasting Levels Based on GC-IMS Technique[J]. Journal of Agricultural Science and Technology, 2025, 27(3): 162-171.

图/表 6

参考文献 26

1	赵宇航,尹文婷,汪学德,等.微波预处理对芝麻油风味、营养和安全品质的影响[J].食品科学,2023,44(9):47-57.
	ZHAO Y H, YIN W T, WANG X D, et al.. Effect of microwave pretreatment of sesame seeds on the flavor, nutrition and safety of sesame oil [J]. Food Sci., 2023, 44(9):47-57.
2	刘怡真,马传国,陈小威,等.凝胶剂对芝麻酱稳定性及感官特性的影响[J].食品科学,2021,42(22):61-69.
	LIU Y Z, MA C G, CHEN X W, et al.. Effects of organogelators on stability and sensory characteristics of sesame paste [J]. Food Sci., 2021, 42(22):61-69.
3	赵赛茹,张丽霞,黄纪念,等.焙炒时间对芝麻油风味及芝麻氨基酸含量的影响[J].中国粮油学报,2016,31(8):30-38.
	ZHAO S R, ZHANG L X, HUANG J N, et al.. Effect of roasting time on flavor of sesame oil and the content of amino acids in sesame seeds [J]. J. Chin. Cereals Oils Association, 2016, 31(8):30-38.
4	许仕文,张国治,李志建,等.焙炒方式对芝麻酱品质的影响[J].中国油脂,2022,47(2):136-142.
	XU S W, ZHANG G Z, LI Z J, et al.. Effect of roasting method on quality of sesame paste [J]. China Oils Fats, 2022, 47(2):136-142.
5	朱珠,蔡敏,焦珺玥.黑芝麻酸价变化规律的探究[J].现代食品,2022, 28(20):194-197.
	ZHU Z, CAI M, JIAO J Y. Research on the change rule of black sesame acid value [J]. Mod. Food, 2022, 28(20):194-197.
6	张国治,张富重,黄纪念.芝麻加工的研究进展及展望[J].粮食加工,2020,45(1):43-46.
	ZHANG G Z, ZHANG F Z, HUANG J N. Research progress and prospects of sesame processing [J]. Grain Proc., 2020, 45(1):43-46.
7	GU S, ZHANG J, WANG J, et al.. Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products [J/OL]. Trends Anal. Chem., 2021, 144:116435 [2023-08-20]. .
8	李娟,任芳,甄大卫,等.气相色谱-离子迁移谱分析乳制品挥发性风味化合物[J].食品科学,2021,42(10):235-240.
	LI J, REN F, ZHEN D W, et al.. Analysis of volatile flavor compounds dairy products by gas chromatography-ion mobility spectrometry [J]. Food Sci., 2021, 42(10):235-240.
9	郭雅红,佟立涛,王丽丽,等.基于GC-IMS分析炒制温度对青稞糌粑粉挥发性风味物质的影响[J].食品工业科技,2023,44(14):326-335.
	GUO Y H, TONG L T, WANG L L, et al.. GC-IMS-based analysis of the effect of frying temperature on volatile flavor substances in highland barley tsampa flour [J]. Sci. Technol. Food Ind., 2023, 44(14):326-335.
10	卞景阳,孙兴荣,刘琳帅,等.基于气相色谱-离子迁移谱的不同品种香稻米挥发性有机物指纹图谱分析[J].中国粮油学报,2023,38(6):133-140.
	BIAN J Y, SUN X R, LIU L S, et al.. Analysis of volatile organic compounds fingerprint in different varieties of fragrant rice based on gas chromatography ion-mobility spectrometry (GC-IMS) [J]. J. Chin. Cereals Oils Association, 2023, 38(6):133-140.
11	王子妍,窦博鑫,贾健辉,等.GC-IMS结合PCA分析不同焙炒程度留胚米挥发性化合物指纹差异[J].食品科学,2023, 44(8):212-218.
	WANG Z Y, DOU B X, JIA J H, et al.. Differential fingerprint analysis of volatile compounds in rice with remained germ roasted to different degrees by gas chromatography-ion mobility spectrometry and principal component analysis [J]. Food Sci., 2023, 44(8):212-218.
12	马雪停,尹文婷,李诗佳,等.炒籽温度对芝麻油香气活性组分和感官品质的影响[J].中国油脂,2021,46(8):6-11.
	MA X T, YIN W T, LI S J, et al.. Effect of seed roasting temperature on the aroma-active composition and sensory quality of sesame oil [J]. China Oils Fats, 2021, 46(8):6-11.
13	HE F, DUAN J W, ZHAO J W, et al.. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies [J/OL]. Food Chem., 2021, 365:130430 [2023-08-20]. .
14	XI L J, ZHANG J, WU R X, et al.. Characterization of the volatile compounds of Zhenba Bacon at different process stages using GC-MS and GC-IMS [J/OL]. Foods, 2021, 10:2869 [2023-08-20].
15	李宏强,王宏博,席斌,等.牦牛乳贮藏期间品质变化及挥发性物质的GC-IMS鉴定[J].食品与发酵工业,2023,49(12):269-277.
	LI H Q, WANG H B, XI B, et al.. Change in quality indices and GC-IMS identification of volatile substances in yak milk during storage [J]. Food Ferm. Ind., 2023, 49(12):269-277.
16	周瑞宝.芝麻香油风味成分[J].中国粮油学报,2006,21(3):310-315.
	ZHOU R B. The flavoring composition of seasame aroma oil [J]. J. Chin. Cereals Oils Association, 2006, 21(3):310-315.
17	KIRALAN M. Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting [J]. J. Food Sci., 2012, 77(4):481-484.
18	FANG G Z, LU J P, PAN M F, et al.. Substitution of antibody with molecularly imprinted film in enzyme-linked immunosorbent assay for determination of trace ractopamine in urine and pork samples [J]. Food Anal. Method., 2011, 4(4):590-597.
19	WORLEY B, POWERS R. Multivariate analysis in metabolomics [J]. Curr. Metabolomics, 2013, 1(1):92-107.
20	黄浩,余鹏辉,赵熙,等.不同季节保靖黄金茶1号工夫红茶挥发性成分的HS-SPME-GC-MS分析[J].食品科学,2020,41(12):188-196.
	HUANG H, YU P H, ZHAO X, et al.. HS-SPME-GC-MS analysis of volatile components of congou black tea processed from Baojing Huangjincha 1 from different harvesting seasons [J]. Food Sci., 2020, 41(12):188-196.
21	张谦益,熊巍林,李敏丽,等.浓香菜籽油制取精制工艺实践[J].农产品加工,2011(1):80-81.
	ZHANG Q Y, XIONG W L, LI M L, et al.. Preparation and refining process of fragrant rapeseed oil [J]. Agric. Prod. Proc., 2011(1):80-81.
22	董国鑫,王淑珍,雷风,等.焙炒处理对不同植物油品质特性的影响[J].中国油脂,2022,47(9):19-25.
	DONG G X, WANG S Z, LEI F, et al.. Effect of roasting pretreatment on quality characteristic of different vegetable oils [J]. China Oils Fats, 2022, 47(9):19-25.
23	ZHANG Y, LI X, LU X, et al.. Effect of oilseed roasting on the quality, flavor and safety of oil: a comprehensive review [J/OL]. Food Res. Int., 2021, 150(Pt A):110791 [2023-08-20]. .
24	严群.焙炒芝麻香气成分研究[J].食品工业,2014,35(3):245-247.
	YAN Q. Studies on volatile components of roasted sesame [J]. Food Ind., 2014, 35(3):245-247.
25	陈丽兰,陈祖明,袁灿.气相色谱-离子迁移谱结合化学计量法分析不同炒制时间对郫县豆瓣酱挥发性化合物的影响[J].食品科学,2023,44(14):283-290.
	CHEN L L, CHEN Z M, YUAN C. Effect of cooking time on volatile compounds of Pixian bean paste determined by gas chromatography-ion mobility spectrometry combined with chemometrics [J]. Food Sci., 2023, 44(14):283-290.
26	刘杰梅,李雪玲,孙玥,等.核桃仁炒制工艺优化及其风味成分分析[J].中国粮油学报,2024,39(2):172-180.
	LIU J M, LI X L, SUN Y, et al.. Optimization of roasting process and analysis of flavor components of walnut [J]. J. Chin. Cereals Oils Association, 2024, 39(2):172-180.

类别 Category	序号 Number	化合物 Compound	分子式 Formula	分子量 Molecular weight	保留指数 Retention index	保留时间 Retention time/s	迁移时间 Drift time/ms
醇类 Alcohols	1	异戊醇^M Isopentanol^M	C₅H₁₂O	88.1	1 175.7	200.266	1.235 87
	2	异戊醇^D Isopentanol^D	C₅H₁₂O	88.1	1 171.6	197.360	1.483.00
	3	异丁醇^M Isobutanol^M	C₄H₁₀O	74.1	1 074.2	143.581	1.168 44
	4	异丁醇^D Isobutanol^D	C₄H₁₀O	74.1	1 069.8	141.561	1.357 66
	5	乙醇^M Ethanol^M	C₂H₆O	46.1	950.6	97.198	1.041 28
	6	乙醇^D Ethanol^D	C₂H₆O	46.1	951.8	97.446	1.115 54
	7	异丙醇 Isopropanol	C₃H₈O	60.1	939.9	94.965	1.077 68
	8	正己醇 Hexanol	C₆H₁₄O	102.2	871.6	81.759	1.341 59
酸类 Acids	9	乙酸 Acetate	C₂H₄O₂	60.1	1 405.8	452.560	1.055 86
酯类 Esters	10	丁酸丙酯 Propyl butyrate	C₇H₁₄O₂	130.2	1 151.8	184.079	1.265 62
	11	丙酸丙酯 Propyl propanoate	C₆H₁₂O₂	116.2	1 071.2	142.192	1.197 91
	12	2-甲基丙酸乙酯 Ethyl isobutyrate	C₆H₁₂O₂	116.2	970	101.417	1.183 97
	13	乙酸甲酯 Methyl acetate	C₃H₆O₂	74.1	874.7	82.308	1.036 91
	14	乙酸乙酯 Ethyl acetate	C₄H₈O₂	88.1	907.7	88.478	1.324 66
	15	乙酸异戊酯 Isoamyl acetate	C₇H₁₄O₂	130.2	873.5	82.095	1.297 05
	16	戊酸乙酯 Ethyl valerate	C₇H₁₄O₂	130.2	890.0	85.113	1.253 35
	17	丁酸甲酯 Methyl butyrate	C₅H₁₀O₂	102.1	718.4	58.444	1.154 01
	18	丁酸乙酯 Ethyl butanoate	C₆H₁₂O₂	116.2	788.8	68.192	1.20033
	19	γ-丁内酯 γ-butyrolactone	C₄H₆O₂	86.1	898.0	86.633	1.088 01
	20	3-甲基丁酸乙酯 Ethyl isovalerate	C₇H₁₄O₂	130.2	1 068.3	140.824	1.254 44
	21	乙酸异丙酯 Isopropyl acetate	C₅H₁₀O₂	102.1	918.6	90.629	1.176 39
	22	γ-己内酯 γ-caprolactone	C₆H₁₀O₂	114.1	1 047.5	130.843	1.172 63
醛类 Aldehydes	23	（Z）-6-壬烯醛（Z）-6-nonenal	C₉H₁₆O	140.2	1 106	158.983	1.169 99
	24	异戊醛 Isovaleraldehyde	C₅H₁₀O	86.1	956.4	98.439	1.189 79
	25	丁醛 Butyraldehyde	C₄H₈O	72.1	888.4	84.816	1.123 24
	26	洋茉莉醛丙二醇缩醛 Piperonal propylene glycol acetal	C₁₁H₁₂O₄	208.2	756.8	63.582	1.127 38
	27	反式-2-戊烯醛（E）-2-pentenal	C₅H₈O	84.1	749.2	62.528	1.093 80
	28	正戊醛 Valeraldehyde	C₅H₁₀O	86.1	695.2	55.546	1.189 90
	29	正己醛 Hexanal	C₆H₁₂O	100.2	790.8	68.485	1.233 89
酮类 Ketones	30	环戊酮 Cyclopentanone	C₅H₈O	84.1	1 161.5	190.304	1.107 73
	31	2-戊酮^M Pentan-2-one^M	C₅H₁₀O	86.1	984.8	104.891	1.118 45
	32	2-戊酮^D Pentan-2-one^D	C₅H₁₀O	86.1	975.5	102.658	1.371 79
	33	乙酸基丙酮 1-acetoxyacetone	C₅H₈O₃	116.1	873.5	82.095	1.188 67
	34	异丙叉丙酮 Mesityl oxide	C₆H₁₀O	98.1	810.6	71.530	1.126 07
	35	3-羟基-2-丁酮 Acetoin	C₄H₈O₂	88.1	729.5	59.893	1.061 38
	36	2，3-戊二酮 2，3-pentanedione	C₅H₈O₂	100.1	670.7	52.648	1.206 11
	37	甲基异丁基甲酮4-methyl-2-pentanone	C₆H₁₂O	100.2	1 010.5	114.861	1.185 35
吡嗪类 Pyrazines	38	2，5-二甲基吡嗪2，5-dimethylpyrazine	C₆H₈N₂	108.1	1 262.3	272.901	1.107 73
吡嗪类 Pyrazines	39	2-甲基吡嗪 Methylpyrazine	C₅H₆N₂	94.1	1 218.5	233.471	1.087 13
吡咯类 Pyrroles	40	2-乙酰基吡咯^M 2-acetylpyrrole^M	C₆H₇NO	109.1	1 080.2	146.358	1.097 10
	41	N-甲基吡咯烷酮 N-methylpyrrolidone	C₅H₉NO	99.1	1 037.7	126.411	1.086 11
	42	2-乙酰基吡咯^D 2-acetylpyrrole^D	C₆H₇NO	109.1	1 068.3	140.824	1.471 97
呋喃类 Furans	43	2-戊基呋喃 2-amylfuran	C₉H₁₄O	138.2	1 209.9	226.415	1.251 89
	44	2-正丁基呋喃 2-butylfuran	C₈H₁₂O	124.2	1 116.5	164.412	1.180 85
	45	2，5-二甲基呋喃 2，5-dimethylfuran	C₆H₈O	96.1	923.0	91.490	1.371 79
	46	四氢呋喃 Tetrahydrofuran	C₄H₈O	72.1	862.2	80.086	1.234 93
萜类 Terpenes	47	α-松油烯 α-terpinene	C₁₀H₁₆	136.2	1 006.5	113.221	1.238 01
萜类 Terpenes	48	柠檬烯 Limonene	C₁₀H₁₆	136.2	1 009.3	114.365	1.315 01
其他 Others	49	丙硫醇 1-propanethiol	C₃H₈S	76.2	830.5	74.705	1.161 24
	50	1，4-二氧六环 1，4-dioxane	C₄H₈O₂	88.1	731.6	60.157	1.121 59
	51	邻二甲苯 O-xylene	C₈H₁₀	106.2	1 153.2	184.909	1.050 52
	52	苯甲醚 Anisole	C₇H₈O	108.1	902.9	87.555	1.044 01

类别 Category	序号 Number	化合物 Compound	分子式 Formula	分子量 Molecular weight	保留指数 Retention index	保留时间 Retention time/s	迁移时间 Drift time/ms
醇类 Alcohols	1	异戊醇^M Isopentanol^M	C₅H₁₂O	88.1	1 175.7	200.266	1.235 87
	2	异戊醇^D Isopentanol^D	C₅H₁₂O	88.1	1 171.6	197.360	1.483.00
	3	异丁醇^M Isobutanol^M	C₄H₁₀O	74.1	1 074.2	143.581	1.168 44
	4	异丁醇^D Isobutanol^D	C₄H₁₀O	74.1	1 069.8	141.561	1.357 66
	5	乙醇^M Ethanol^M	C₂H₆O	46.1	950.6	97.198	1.041 28
	6	乙醇^D Ethanol^D	C₂H₆O	46.1	951.8	97.446	1.115 54
	7	异丙醇 Isopropanol	C₃H₈O	60.1	939.9	94.965	1.077 68
	8	正己醇 Hexanol	C₆H₁₄O	102.2	871.6	81.759	1.341 59
酸类 Acids	9	乙酸 Acetate	C₂H₄O₂	60.1	1 405.8	452.560	1.055 86
酯类 Esters	10	丁酸丙酯 Propyl butyrate	C₇H₁₄O₂	130.2	1 151.8	184.079	1.265 62
	11	丙酸丙酯 Propyl propanoate	C₆H₁₂O₂	116.2	1 071.2	142.192	1.197 91
	12	2-甲基丙酸乙酯 Ethyl isobutyrate	C₆H₁₂O₂	116.2	970	101.417	1.183 97
	13	乙酸甲酯 Methyl acetate	C₃H₆O₂	74.1	874.7	82.308	1.036 91
	14	乙酸乙酯 Ethyl acetate	C₄H₈O₂	88.1	907.7	88.478	1.324 66
	15	乙酸异戊酯 Isoamyl acetate	C₇H₁₄O₂	130.2	873.5	82.095	1.297 05
	16	戊酸乙酯 Ethyl valerate	C₇H₁₄O₂	130.2	890.0	85.113	1.253 35
	17	丁酸甲酯 Methyl butyrate	C₅H₁₀O₂	102.1	718.4	58.444	1.154 01
	18	丁酸乙酯 Ethyl butanoate	C₆H₁₂O₂	116.2	788.8	68.192	1.20033
	19	γ-丁内酯 γ-butyrolactone	C₄H₆O₂	86.1	898.0	86.633	1.088 01
	20	3-甲基丁酸乙酯 Ethyl isovalerate	C₇H₁₄O₂	130.2	1 068.3	140.824	1.254 44
	21	乙酸异丙酯 Isopropyl acetate	C₅H₁₀O₂	102.1	918.6	90.629	1.176 39
	22	γ-己内酯 γ-caprolactone	C₆H₁₀O₂	114.1	1 047.5	130.843	1.172 63
醛类 Aldehydes	23	（Z）-6-壬烯醛（Z）-6-nonenal	C₉H₁₆O	140.2	1 106	158.983	1.169 99
	24	异戊醛 Isovaleraldehyde	C₅H₁₀O	86.1	956.4	98.439	1.189 79
	25	丁醛 Butyraldehyde	C₄H₈O	72.1	888.4	84.816	1.123 24
	26	洋茉莉醛丙二醇缩醛 Piperonal propylene glycol acetal	C₁₁H₁₂O₄	208.2	756.8	63.582	1.127 38
	27	反式-2-戊烯醛（E）-2-pentenal	C₅H₈O	84.1	749.2	62.528	1.093 80
	28	正戊醛 Valeraldehyde	C₅H₁₀O	86.1	695.2	55.546	1.189 90
	29	正己醛 Hexanal	C₆H₁₂O	100.2	790.8	68.485	1.233 89
酮类 Ketones	30	环戊酮 Cyclopentanone	C₅H₈O	84.1	1 161.5	190.304	1.107 73
	31	2-戊酮^M Pentan-2-one^M	C₅H₁₀O	86.1	984.8	104.891	1.118 45
	32	2-戊酮^D Pentan-2-one^D	C₅H₁₀O	86.1	975.5	102.658	1.371 79
	33	乙酸基丙酮 1-acetoxyacetone	C₅H₈O₃	116.1	873.5	82.095	1.188 67
	34	异丙叉丙酮 Mesityl oxide	C₆H₁₀O	98.1	810.6	71.530	1.126 07
	35	3-羟基-2-丁酮 Acetoin	C₄H₈O₂	88.1	729.5	59.893	1.061 38
	36	2，3-戊二酮 2，3-pentanedione	C₅H₈O₂	100.1	670.7	52.648	1.206 11
	37	甲基异丁基甲酮4-methyl-2-pentanone	C₆H₁₂O	100.2	1 010.5	114.861	1.185 35
吡嗪类 Pyrazines	38	2，5-二甲基吡嗪2，5-dimethylpyrazine	C₆H₈N₂	108.1	1 262.3	272.901	1.107 73
吡嗪类 Pyrazines	39	2-甲基吡嗪 Methylpyrazine	C₅H₆N₂	94.1	1 218.5	233.471	1.087 13
吡咯类 Pyrroles	40	2-乙酰基吡咯^M 2-acetylpyrrole^M	C₆H₇NO	109.1	1 080.2	146.358	1.097 10
	41	N-甲基吡咯烷酮 N-methylpyrrolidone	C₅H₉NO	99.1	1 037.7	126.411	1.086 11
	42	2-乙酰基吡咯^D 2-acetylpyrrole^D	C₆H₇NO	109.1	1 068.3	140.824	1.471 97
呋喃类 Furans	43	2-戊基呋喃 2-amylfuran	C₉H₁₄O	138.2	1 209.9	226.415	1.251 89
	44	2-正丁基呋喃 2-butylfuran	C₈H₁₂O	124.2	1 116.5	164.412	1.180 85
	45	2，5-二甲基呋喃 2，5-dimethylfuran	C₆H₈O	96.1	923.0	91.490	1.371 79
	46	四氢呋喃 Tetrahydrofuran	C₄H₈O	72.1	862.2	80.086	1.234 93
萜类 Terpenes	47	α-松油烯 α-terpinene	C₁₀H₁₆	136.2	1 006.5	113.221	1.238 01
萜类 Terpenes	48	柠檬烯 Limonene	C₁₀H₁₆	136.2	1 009.3	114.365	1.315 01
其他 Others	49	丙硫醇 1-propanethiol	C₃H₈S	76.2	830.5	74.705	1.161 24
	50	1，4-二氧六环 1，4-dioxane	C₄H₈O₂	88.1	731.6	60.157	1.121 59
	51	邻二甲苯 O-xylene	C₈H₁₀	106.2	1 153.2	184.909	1.050 52
	52	苯甲醚 Anisole	C₇H₈O	108.1	902.9	87.555	1.044 01

[1]	王如月, 虎海防, 罗莎莎, 甄紫怡, 徐业勇, 胡晓静. 杏李不同采收成熟度果实品质分析[J]. 中国农业科技导报, 2025, 27(2): 158-169.
[2]	史亚兴, 董会, 徐丽, 樊艳丽, 刘辉, 史亚民, 俞嫒年, 高宁, 赵久然, 卢柏山, 王荣焕. 基于电子鼻和GC-IMS技术分析不同类型鲜食玉米的风味差异[J]. 中国农业科技导报, 2024, 26(11): 143-156.
[3]	纪蕾, 李红艳, 王颖, 姜晓东, 刘天红, 李晓, 孙元芹, 刘洪军. 番茄味膨化虾片加工工艺优化及香气组分分析[J]. 中国农业科技导报, 2024, 26(1): 140-153.
[4]	孟祥勇1,2,3,4§,冯东阳1,2§,毛健1,2,3,4*,刘双平1,2,3,4, 周志磊1,2,3,4,姬中伟1,2,3,4. 循环超声波辅助黄酒后发酵风味物质的变化分析[J]. 中国农业科技导报, 2015, 17(5): 142-150.
[5]	秦晓\|王锡昌\|陶宁萍*. 水产品风味主要影响因素研究进展[J]. , 2013, 15(6): 27-34.