高丛越橘果实香气成分不同发育阶段的变化

 【目的】了解高丛越橘果实香气成分不同发育阶段的变化特点,为进一步探讨高丛越橘香气成分合成机理提供基本资料,为高丛越橘品质调控提供理论依据。【方法】采用静态顶空和气相色谱-质谱联用技术,对绿色期、粉色期和蓝色期的高丛越橘品种都克和蓝丰的果实香气成分进行检测。【结果】高丛越橘果实在3个发育时期共检测出48种挥发性成分,以醇类、酯类、萜类物质为主,其中酯类物质在粉色期开始形成。都克果实蓝色期为酯类物质迅速形成期,蓝丰蓝色期为醇类物质迅速形成期,粉色期为酯类物质迅速形成期。萜类物质含量随着果实的发育逐渐增高,其中都克果实的萜类物质在各个发育期均明显高于蓝丰。两个品种特征香气成分在粉色期开始形成。在整个发育期中,都克的特征香气成分为丁酸乙酯、大马酮、2-甲基丁酸乙酯、β-芳樟醇、D-柠檬烯和2-丁酮。蓝丰的特征香气成分为2-甲基丁酸乙酯、乙酸-(E)-3-己烯酯、β-芳樟醇、丁酸乙酯、乙酸己酯、(E)-2-己烯醛、(Z)-3-己烯-1-醇和D-柠檬烯。酯类和萜类物质是高丛越橘发育过程中最主要的特征香气成分。【结论】高丛越橘果实香气成分主要在粉色期和蓝色期形成,对这两个时期进行调控,对于提高其品质具有重要意义。

Changes of Aroma Components of Different Developmental Fruits of High-Bush Blueberry

【Objective】 Changes of aroma components of high-bush blueberry fruits at different development stages were studied. The results could provide the basic information for further discussing synthesis mechanism of high-bush blueberry aroma components, and provide the theoretical evidence for regulation of high-bush blueberry quality. 【Method】 The aroma components of Duke and Bluecrop cultivars at three different developmental stages including green stage, pink stage, and blue stage in high-bush blueberry were analyzed by static headspace and gas chromatography-mass spectrometry (GC-MS). 【Result】 The results showed that 48 kinds of volatile components were detected at three different developmental stages of high-bush blueberry fruit and the main volatile compounds were alcohols, esters, and terpenes, in which the formation of esters were started at pink stage. For Duke, the rapid formation stage of esters was blue stage. For Bluecrop, the rapid formation stage of alcohols and esters was blue stage and pink stage, respectively. The content of terpenes increased significantly during fruit maturation, in which the terpenes content of Duke was obvious higher than that of Bluecrop at every developmental stage. The character impact components (CICs) were formed at pink stage of both Duck and Bluecrop. The CICs of Duke were ethyl butanoate, damascenone, ethyl 2-methylbutyrate, β-linalool, D-limonene, and 2-butanone. The CICs of Bluecrop were ethyl 2-methylbutyrate, (E)-3-hexenyl acetate, β-linalool, ethyl butanoate, hexyl acetate, (E)-2-hexenal, and (Z)-3-hexen-1-ol, and D-limonene. The esters and terpenes were the most main CICs of high-bush blueberry during fruit maturation. 【Conclusion】 The aroma components of high-bush blueberry fruit were formed mostly at pink and blue stages, so it is important to regulate these two stages in order to improve the quality of high-bush blueberry.