黄瓜感官检验与主要芳香物质、可溶性糖的相关关系

对品质差异较大的 8个黄瓜品种进行了感官鉴定和主要芳香物质、可溶性糖含量等的测定 ,并对其进行了相关性分析。结果表明 :黄瓜果实中的特征芳香物质反 ,顺 -2 ,6-壬二烯醛分别与香气、甜度、综合口味、感官总分等感官检验项目呈显著正相关关系 ;反式石竹烯与香气、甜度、综合口味等相关性显著 ;而反 -2 -壬烯醛则与感官检验值无明显相关性 ;己醛与多项感官检验项目的得分都呈显著负相关 ;反 -2 -己烯醛只与涩味得分呈负相关。可溶性糖含量与感官检验的甜度和综合口味分别呈显著正相关

Correlationship between Sensory Analysis, Major Volatile Compounds and Sugar Content in Cucumber Fruit

Correlationship analysis were done among sensory analysis results,volatile compounds content,and sugar content with 8 cucumber varieties. The results showed that 2E,6Z-nonadienal has significant positive relationship to aroma, sweetness, comprehensive taste and total scores; trans-caryophyllene has significant relationship to sensory scores of aroma, sweetness and comprehensive taste; while 2E-nonenal has no relationship to sensory scores. Hexanal has significant negative relationship to many sensory items, so this compound has negative relationship on cucumber flavor. 2E-hexenal has significant relationship to astringent. Soluble sugar contents have significant positive relationship to sugar content and comprehensive taste score.