| 中早熟苹果品种果实的风味物质和风味品质 |
| |
| 引用本文： | 王海波,李林光,陈学森,李慧峰,杨建明,刘嘉芬,王超.中早熟苹果品种果实的风味物质和风味品质[J].中国农业科学,2010,43(11):2300-2306. |
| |
| 作者姓名： | 王海波 李林光 陈学森 李慧峰 杨建明 刘嘉芬 王超 |
| |
| 作者单位： | （山东省农业科学院果树研究所） |
| |
| 基金项目： | 国家科技支撑计划项目，国家现代苹果产业技术体系建设专项资金，山东省农业良种工程项目 |
| |
| 摘 要： | 【目的】分析中早熟苹果品种果实风味物质的组成及含量,研究其风味品质的形成因子,旨在为中早熟苹果品种在生产中的应用提供参考,并为制定中早熟苹果品种选育评价标准体系提供理论依据。【方法】分别采用静态顶空和气相色谱-质谱联用技术、高效液相色谱技术对5个中早熟苹果品种果实挥发性成分、糖酸组分等风味物质的组成和含量进行检测。【结果】(1)5种中早熟苹果果实共检测到醇类、醛类与酯类等40种挥发性成分,其含量在不同品种间差异较大;(2)皇家嘎拉、茂利元帅、美国8号、美隆与秋口红分别含有11、9、11、7、7种特征香气成分,它们具有不同的嗅感气味;(3)5个参试品种均检测到3种糖与6种有机酸组分,其中糖组分主要为果糖,其次为葡萄糖、蔗糖,有机酸组分主要为苹果酸,其次为琥珀酸、草酸、乙酸、柠檬酸、酒石酸,含量在不同品种间存在差异,但糖酸种类不存在品种间的差异;(4)果糖、葡萄糖、蔗糖共同影响了5种苹果的甜味味感,苹果酸影响了其酸味味感;不同中早熟苹果品种糖总量、糖总量/苹果酸含量及味感评价存在较大差异,味感评价的差异性与糖酸测定结果基本一致。【结论】特征香气成分在5个品种间存在差异,它们的气味是形成5种苹果各自果实香味的基本元素,3种糖组分与苹果酸是影响5种苹果甜味与酸味味感的因子,3种糖组分的总含量,以及糖总量与苹果酸含量的比值可以作为5种中早熟苹果味感品质的评价指标。
|
| 关 键 词： | 苹果 中早熟品种 风味物质 风味品质 |
| 收稿时间： | 2010-01-14; |
Flavor Compounds and Flavor Quality of Fruits of Mid-Season Apple Cultivars |
| |
| WANG Hai-bo,LI Lin-guang,CHEN Xue-sen,LI Hui-feng,YANG Jian-ming,LIU Jia-fen,WANG Chao.Flavor Compounds and Flavor Quality of Fruits of Mid-Season Apple Cultivars[J].Scientia Agricultura Sinica,2010,43(11):2300-2306. |
| |
| Authors: | WANG Hai-bo LI Lin-guang CHEN Xue-sen LI Hui-feng YANG Jian-ming LIU Jia-fen WANG Chao |
| |
| Affiliation: | (Institute of Pomology, Shandong Academy of Agricultural Sciences)
|
| |
| Abstract: | 【Objective】 Fruit flavor compounds including volatile compounds, sugars and organic acids of five mid-season apple cultivars were analyzed and the formation of these cultivars’ flavor quality was studied. The results could offer the reference for the utilization in production of the mid-season apple cultivars and provide a theoretical basis for the mid-season apple breeding by formulating the evaluation index system. 【Method】 The volatile compounds, sugars, organic acids of the fruits of tested cultivars were identified and quantified using static headspace and gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). 【Result】 The results showed that forty volatile compounds were detected from the samples of testing cultivars, and the main compounds were alcohols, aldehydes and esters. There were eleven characteristic compounds (CICs) in Royal Gala, nine in Mollies Delicious, eleven in NY543, seven in Meilong and seven in Qiukouhong. These CICs smelled differently. Three sugars and six organic acids were detected from the samples of five cultivars. Fructose was the most dominant sugar, followed by glucose and sucrose, while malic acid was the principal organic acid, followed by succinic, oxalic, acetic, citric and tartaric acid. A great difference was found in the contents of sugars and organic acids among five apple cultivars, whereas their kinds were similar. Fructose, glucose and sucrose contributed to the sweetness taste of fruit in common, while malic acid contributed to sourness. The fruits of tested cultivars were different in the content of total sugars, sugars/malic acid ratio and taste evaluation. Such difference in taste evaluation accorded with the differences in total sugar content and sugars/malic acid ratio.【Conclusion】 The odour of different CICs formed respective aroma of the tested cultivars. Three sugars and malic acid were the factors which influenced the fruit sweetness and sourness of five cultivars. Total sugars and sugars/malic acid ratio could be used in the taste evaluation criteria of the five mid-season apple cultivars. |
| |
| Keywords: | apple mid-season apple cultivars flavor compounds flavor quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《中国农业科学》浏览原始摘要信息 |
|
点击此处可从《中国农业科学》下载全文 |
|
