苹果不同品种果实香气物质研究

【目的】研究不同品种苹果果实的香气成分。【方法】利用热脱附-气相色谱-质谱联用技术（TCT-GC-MS）分别测定了苹果不同品种未成熟无香气和成熟有香气果实的挥发性物质，并对不同品种果实的香气成分进行了探讨。【结果】未成熟苹果无香气果实的挥发性物质以己醛、2-己烯醛等为主；成熟苹果有香气果实的挥发性物质以酯类和某些醇类物质为主。富士苹果果实主要香气成分为丁酸乙酯、1-丁醇、乙酸3-甲基丁酯、乙酸乙酯和2-甲基丁酸乙酯。乙酸丁酯、乙酸3-甲基丁酯、乙酸丙酯、乙酸乙酯、1-丙醇、1-丁醇、2-甲基丁醇和2-甲基丁酸乙酯为新红星苹果果实的主要香气成分。乔纳金苹果主要香气物质有1-丙醇、乙酸丙酯、乙酸丁酯、2-甲基丁醇、1-丁醇和乙酸3-甲基丁酯。丁酸乙酯、乙酸丁酯、乙酸乙酯和2-甲基丁酸乙酯为王林苹果果实的主要风味物质。【结论】苹果不同品种成熟果实的挥发性物质与未成熟果实不同，在成熟果实中大量增加的挥发性物质为果实的主要香气物质。

Study on Fruit Aroma of Different Apple Cultivars

【Objective】Fruit aroma of different apple cultivars were investigated.【Method】Volatiles of unripe and ripe apple fruits of different cultivars were analyzed by thermo-desorption and cold trap (TCT) gas chromatography mass spectrometry (GC-MS). Fruit aroma of different cultivars was studied.【Result】The results showed that the main volatile compounds of unripe apple fruit comprised aldehydes such as hexanal and hexenal, while esters and some alcohols were the main volatile compounds of ripe apple fruit. Ethyl butanoate, 1-butanol, 3-methyl-butyl acetate, ethyl acetate and ethyl 2-methyl-butanoate were main aroma compounds of Fuji fruit. Starkrimson fruit aroma comprised butyl acetate, 3-methyl-butyl acetate, propyl acetate, ethyl acetate, 1-butanol, 1-propanol, 2-methyl-butanol and ethyl 2-methyl-butanoate. 1-Propanol, propyl acetate, butyl acetate, 2-methyl-butanol, 1-butanol and 3-methyl-butyl acetate were main chemical constituents of Jonagold fruit aroma. Ethyl butanoate, butyl acetate, ethyl acetate and ethyl 2-methyl-butanoate were important to Orin ripe fruit flavor.【Conclusion】The volatiles of ripe fruits of different apple cultivars are different from the unripe fruits. These volatiles increased in the ripe fruit were the main aroma components of apple fruit of each cultivar.