为探究枇杷果实发育过程中的挥发性成分的组成和变化规律,以‘金华1号’红肉枇杷品种不同发育阶段的果皮和果肉为试验材料,采用顶空固相微萃取-气相色谱-质谱联用技术检测分析,并利用香气活力值(odour activity value, OAV)评价各香气成分对枇杷果实香气的贡献。结果表明,共检测到61种挥发性物质,醛类是6个时期果皮和果肉中种类最多和含量最高的物质,果皮中醇类和酯类的含量在青果期和绿熟期显著高于其他时期。基于OAV评价方法,共鉴定出21种关键香气成分,其中β-紫罗兰酮、(反,反)-2,4-庚二烯醛、2-甲基丁酸甲酯、1-辛烯-3-酮、反-2-己烯醛、己醛、(反,反)-2,4-壬二烯醛、反-2-壬烯醛、辛醛和(反,顺)-2,6-壬二烯醛等在整个发育过程对品种的香气贡献最大。综合主成分分析和层次聚类分析的结果表明,‘金华1号’枇杷发育和成熟过程中,果实中的香气特征为成熟前期以青香型和果香型为主,转色期后果皮以花香和青香味为主,果皮中转色期和褪绿期的香气物质丰富,果肉则以果香为主。
To explore the change of the component and content of volatile compounds in loquat during development, the volatiles of Jinhua 1-red-fleshed loquat fruit were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry, odour activity value (OAV) was applied to evaluate the contribution of aroma components. Totally 61 volatile compounds were identified, aldehydes were the most abundant volatile compounds at six stages, and the contents of alcohols and esters were significantly higher at the immature green and mature green stages than that at other stages in the peel. According to OAV, a total of 21 key aroma volatiles were identified, among which methyl 2-methylbutanoate, hexanal, (E)-2-hexenal,1-octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E,E)-2,4-heptadienal, octanal, (E)-2-nonenal, and β-ionone were the most important contributors to aroma quality of Jinhua 1 loquat fruit. Principal component analysis and hierarchical clustering analysis indicated that fruity notes and green odor were the main characteristics at the immature green and mature green stages, then floral fragrance and green notes in the peel and fruity odor in the pulp were the mainly aroma characteristic after colour breaker stage. The peel was rich in aromatic substances during the color breaker and degreening.
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