肥城桃果实不同发育时期的香气组分及其变化

以21年生‘白里’肥城桃为研究材料,运用气–质联用技术(GC–MS),对肥城桃果实绿熟期、白熟期和完熟期的香气组分及其含量变化进行研究。结果表明,在果实中共检测到63种香气成分,这些香气物质主要为醛类、醇类、酯类和内酯类化合物。醛类物质主要为C6醛类和芳香醛类化合物;醇类物质主要为C6醇类和C5醇类化合物,芳香醇类化合物含量极少,C6醇类化合物含量随果实成熟逐渐降低。随果实的成熟,酯类物质的含量迅速上升,这主要是由乙酸乙酯含量增加所致。γ–己内酯、γ–庚内酯、δ–辛内酯仅在白熟期和完熟期能检测到。己醛、(Z)–3–己烯醛、(E,E)–2,4–己二烯醛、2–环己烯–1–醇是未成熟果实的特征香气成分;(E)–2–己烯醛、乙酸乙酯、γ–己内酯、γ–庚内酯、δ–辛内酯是成熟果实的特征香气成分。

Changes in aroma components during fruit development in Feicheng peach

The 21-year-old Feicheng peach trees were chose to investigate the changes in aroma components of fruit at green ripe stage,white ripe stage and ripe stage by GC–MS.The results showed that a total of 63 compounds were identified from the sample extracts.Aldehydes,alcohols,esters and lactone were the major constituents.C6 aldehydes and aromatic aldehydes were the main aldehydes in Feicheng peach fruit.The content of aromatic alcohols was low,and the relative contents of C6 alcohols gradually increased as ripening proceeded.The relative contents of esters rapidly increased along ripening process mainly because of the ethyl acetate;lactones such as γ–caprolactone,γ–heptalactone and δ–octalactone were not detected in green ripe fruits,but detected in white ripe and ripe fruits;hexanal,(Z)–3–hexenal,(E,E)–2,4–hexadienal,2–cyclohexen–1–ol were the characteristic aroma components in mature peach,(E)–2–hexenal,ethyl acetate,γ–caprolactone,γ–heptalactone,δ–octalactone were the characteristic aroma components in immature peach.