谢妍纯1，陈仲娜2，林晓珊2，张海智1
（1 广东顺大食品调料有限公司，广东潮州515633；
2 潮州市顺冠生物科技有限公司，广东潮州515633）

摘要：为扩大金桔的开发利用，优化金桔风味的产品口味，深入研究金桔肉、金桔汁、金桔皮3 种部位的香气成分特征及差异。采用热脱附法提取样品的香气成分，并通过气相色谱-质谱及氢火焰离子检测器法（GC-MSD-FID）进行分析。选取3 种部位的重要香气成分调配成基础的天然风味金桔香精，再通过调整部分香气成分用量及添加不同部位特有的香气成分调配成不同香气方向的天然风味金桔香精。

关键词：金桔肉；金桔汁；金桔皮；香气分析；香精调配

Analysis of Aroma Components of Different Parts of Kumquat and Blending Technology of Natural Kumquat Flavor

XIE Yan-chun1，CHEN Zhong-na2，LIN Xiao-shan2，ZHANG Hai-zhi1
（1 Shunda Food Flavor&Ingredients Co.，Ltd，Chaozhou 515633，China；
2 Chaozhou Shunguan Biological Technology Co.，Ltd，Chaozhou 515633，China）

Abstract: In order to expand the development and utilization of kumquat and optimize the taste of kumquat study on the characteristics and differences of aromatic components of kumquat flesh，kumquat juice and kumquat peel thermal desorption and gas chromatography-mass and flame ionization detector spectrometry（GC-MSD-FID）. Aroma components of three parts to blend into the basic natural flavor of kumquat，and then adjusting the amount of aroma components was adjusted and the special aroma components of different parts were added to blend into different aroma directions of natural flavor of kumquat.

Key words: kumquat flesh；kumquat juice；kumquat peel；aroma analysis；flavor blending

（2019年第22卷第5期）