The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), and aldehyde (0.36%–1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α‐linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)‐6‐nonenal, (2E,6Z)‐nona‐2,6‐dienal and (Z)‐6‐nonen‐1‐ol, while they were negatively correlated with nonanal, (Z)‐3‐hexen‐1‐ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3‐butanediol diacetate and 2‐methyl propyl acetate, while they were negatively correlated with (E)‐2‐octenal and (Z)‐6‐nonen‐1‐ol.

中文翻译：

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高静水压力对哈密瓜汁的香气成分，氨基酸和脂肪酸的影响。

在400和500 MPa（45°C / 10 min）高静水压（HHP）处理后，分析了挥发性化合物与脂肪酸之间以及挥发性化合物与游离氨基酸之间的变化和关系。在未经处理的400 MPa和500 MPa样品中分别检测到31、30和32的挥发性成分。与酮和酸不同的是，酯（59.59％–71.34％），醇（5.95％–7.56％）和醛（0.36％–1.25％）这三种含量发生了很大变化。HHP处理对12种脂肪酸的含量产生了一些影响。随着压力的增加，棕榈酸，亚麻酸和α-亚麻酸的含量显着降低。皮尔森（Pearson）研究了风味化合物与氨基酸之间以及风味化合物与脂肪酸之间的相关性。的相关性分析，并使用R软件中的corrplot软件包进行可视化。分析表明氨基酸与（E）‐6‐壬烯，（2 E，6 Z）‐nona‐2,6二烯醛和（Z）‐6‐nonen‐1‐ol，而它们与壬醛，（Z）‐3‐己烯呈负相关-1-醇和己酸乙酯 此外，脂肪酸与2,3-丁二醇二乙酸酯和乙酸2-甲基丙酯的酯呈正相关，而与（E）-2-辛烯醛和（Z）-6-壬烯-1-醇呈负相关。。