草莓5个品种的果实香味成分分析

以草莓品种红颜、章姬、枥乙女、甜查理和卡姆罗莎等5个品种为试材, 采用顶空固相微萃取和气相色谱—质谱联用技术, 分析不同草莓品种挥发物种类中特征香味成分的异同, 为草莓香味育种提供依据。结果表明, 5个品种中酯类均占了约一半的比例(40% ～62.5% ) , 酯类在草莓香味中起重要作用。红颜的香味主要由香味醇(沉香醇、橙花叔醇和1 - 辛醇) 、香味酯(丁酸甲酯和丁酸乙酯、己酸甲酯和己酸乙酯) 构成; 枥乙女主要由香味醇(沉香醇和橙花叔醇) 和5 - 辛基- 二氢- 2 (3H) - 呋喃酮构成; 章姬主要由香味醇(沉香醇和1 - 辛醇) 、香味酯(丁酸甲酯和异戊酸己酯、己酸甲酯和己酸乙酯、辛酸甲酯和辛酸乙酯) 、4 - 甲氧基- 2, 5 - 二甲基- 3 (2H) - 呋喃酮及青叶醛构成。甜查理和卡姆罗莎的酯类类似, 主要有丁酸辛酯、乙酸辛酯和己酸辛酯, 辛基酯类含量非常多, 前者达到15.26% , 后者高达22.49% , 而辛基酯类在3个日本品种中没有发现。甜查理含有橙花叔醇、1 - 辛醇和5 - 己基- 二氢- 2(3H) - 呋喃酮, 而卡姆罗莎这3种香味物质含量少, 这可能是卡姆罗莎香味淡的主要原因。

Analysis of Aroma Components in Five Strawberry Cultivars

The head space-solid phase microextraction and gas chromatography - mass spectrometry was applied to analyse aroma composition of five strawberry cultivars (Benihoppe, Tochiotome, Akihime, Sweet Charlie and Camarosa). The results indicated 40.0% - 62.5% esters components exited in volatile components in these five cultivars. The aroma properties in Benihoppe depend on linalool, nerolidol, 1-octanol,butanoic acid methyl ester, ethyl ester, hexanoic acid methyl ester and ethyl ester; The aroma properties in Tochiotome depend on linalool, nerolidol, 2 ( 3H) 2furanone and dihydro252octyl; The aroma properties in Akihime depend on linalool, 1-octanol, butanoic acid methyl ester, ethyl ester, hexanoic acid methyl ester,ethyl ester, octanoic acid methyl ester, ethyl ester, 3 (2H) 2furanone, 4-methoxy-2, 5-dimethyl and 2-Hexe-nal. High concentration of similar octyl esters components including butanoic acid octyl ester, acetic acid octyl ester and hexanoic acid octyl ester were found in both Sweet Charlie (15.26% ) and Camarosa (22.49% ) ,which were not detected in three Japanese cultivars. Compared with Sweet Charlie, the concentration of nerolidol, 1-octanol and furanone is very low in Camarosa, which probably leads to weak flavor in Camarosa.