| 锦橙果实发育过程中香气成分的变化 |
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| 引用本文： | 乔宇,范刚,程薇,王少华,汪兰,廖李,于巍,陈学玲,潘思轶.锦橙果实发育过程中香气成分的变化[J].果树学报,2011(1):138-142. |
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| 作者姓名： | 乔宇 范刚 程薇 王少华 汪兰 廖李 于巍 陈学玲 潘思轶 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所;华中农业大学食品科技学院; |
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| 基金项目： | 农业部948项目(2006-Z25);农业部农业公益性行业科研专项(200803034) |
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| 摘 要： | 为了研究锦橙果实发育过程中香气成分的组成及变化,使用气相色谱-质谱联用仪分析了10月、11月、12月、翌年1月的锦橙鲜果的挥发性成分,分别检测到47,50,57,46种成分,主要成分为烃类、醛类、醇类和酯类.挥发性物质的总峰面积以及烃类、酯类在12月的果实中达到最大,反式-2-己烯醛、反式-2-己烯-1-醇、顺式-3-...
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| 关 键 词： | 锦橙 香气化合物 果实发育 |
Changes of flavor composition in Jinchen sweet orange fruit during fruit development |
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| QIAO Yu,FAN Gang,CHENG Wei,WANG Shao-hua,WANG Lan,LIAO Li,YU Wei,CHEN Xue-ling,PAN Si-yi.Changes of flavor composition in Jinchen sweet orange fruit during fruit development[J].Journal of Fruit Science,2011(1):138-142. |
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| Authors: | QIAO Yu FAN Gang CHENG Wei WANG Shao-hua WANG Lan LIAO Li YU Wei CHEN Xue-ling PAN Si-yi |
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| Institution: | QIAO Yu1,FAN Gang2,CHENG Wei1,WANG Shao-hua1,WANG Lan1,LIAO Li1,YU Wei1,CHEN Xue-ling1,PAN Si-yi2*(1Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan,Hubei 430064 China,2College of Food Science and Technology,Huazhong Agricultural University,Hubei 430070 China) |
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| Abstract: | The volatile compounds of Jinchen sweet orange fruit harvested on Oct.,Nov.,Dec,Jan.were analyzed by GC-MS,and 47,50,57,46 components were identified,respectively.Hydrocarbons,aldehydes,alcohols and esters were the major constituents.The results showed that the peak area of total volatile compounds,hydrocarbons,and esters reached the highest in fruits harvested on Dec.The contents of(E)-2-hexenal,(E)-2-hexen-1-ol,(Z)-3-Hexen-1-ol and geraniol increased as ripening proceeded.Limonene,linalool,β-myrcene,α-pinene,ethyl butanoate,(E)-2-hexen-1-ol and(Z)-3-Hexen-1-ol and geranial were the characteristic aroma components of Jinchen sweet orange juice.The optimal harvest time of Jinchen sweet orange was in Dec.when the characteristic aroma presented enough high levels,except for geranial and ethyl butanoate. |
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| Keywords: | Jinchen sweet orange(Citrus sinensis Osbeck) Flavor compounds Fruit developmen |
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