彩色樱桃番茄果实挥发性风味物质分析

为了研究不同彩色樱桃番茄品种果实挥发性风味物质种类及相对含量差异,利用顶空固相微萃取-气相色谱-质谱联用技术测定了2个彩色樱桃番茄品种果实的挥发性物质成分和相对含量。结果表明,海棠黑彩和彩星分别含有72种和58种挥发性物质。海棠黑彩和彩星具有53种相同成分,其中醇类14种、酮类4种、酯类2种、醛类20种、烃类4种、其他类9种;包括18种主要风味成分,分别为3-甲基-1-丁醇、2-甲基-1-丁醇、1-戊醇、6-甲基-5-庚烯-2-醇、苯乙醇、1-戊烯-3-酮、6-甲基-5-庚烯-2-酮、β-紫罗兰酮、E-2-戊烯醛、E-2-己烯醛、E-2-庚烯醛、苯甲醛、苯乙醛、正壬醛、Z-4-癸烯醛、1-硝基-3-甲基丁烷、2-异丁基噻唑、1-硝基-2-苯乙烷,这些共有的挥发性物质构成了彩色樱桃番茄的主体风味。另外,海棠黑彩和彩星挥发性风味物质种类和相对含量存在显著性差异。海棠黑彩含有19种特有成分,其中E,E-2,4-癸二烯醛、愈创木酚、苯乙腈为主要风味物质。彩星含有5种特有成分,其中乙酸己酯为主要风味物质,为彩色樱桃番茄品种的高效利用提供了科学依据。

Analysis of Volatile Flavor Compounds in Colored Cherry Tomato Fruit

In order to study the differences of volatile flavor compounds and relative contents in different colored cherry tomato varieties,in this study,the volatile compounds and relative contents of two colored cherry tomato varieties were determined by headspace solid phase micro-extraction with gas chromatography-mass spectrometry.The results showed that there were 72 and 58 volatile compounds in Haitangheicai and Caixing,respectively.There were 53 common compounds in Haitangheicai and Caixing,including 14 alcohols,4 ketones,2 esters,20 aldehydes,4 alkanes,and 9 others,18 of which were main flavor compounds,namely 3-methyl-1-butanol,2-methyl-1-butanol,1-pentanol,6-methyl-5-hepten-2-ol,benzeneethanol,1-penten-3-one,6-methyl-5-hepten-2-one,β-ionone,E-2-pentenal,E-2-hexenal,E-2-heptenal,benzaldehyde,benzeneacetaldehyde,nonanal,Z-4-decenal,1-nitro-3-methylbutane,2-isobutylthiazole,and 1-nitro-2-phenylethane,all of which constituted the main flavor of colored cherry tomato.In addition,there were significant differences in the categories and relative contents of volatile flavor compounds between Haitangheicai and Caixing.Haitangheicai contained 19 unique compounds,of which E,E-2,4-decadienal,guaiacol and benzeneacetonitrile were the main flavor compounds.Caixing contained 5 unique compounds,of which hexyl acetate was the main flavor compound.This study could provide scientific basis for the efficient utilization of colored cherry tomato varieties.