为了探究采后成熟期不同品种榴莲品质及挥发性气味差异,该研究采集市面常见7种榴莲即D13朱雀、D24苏丹王、D197猫山王、D198金凤、D201江海、D200黑刺、D159金枕样品,对其可溶性固形物含量、维生素C含量、硬度、可溶性蛋白质含量、总酸等营养品质进行测定,利用气相离子迁移谱色谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)及电子鼻技术收集7种榴莲气味指纹图谱及挥发性有机物(volatile organic compounds,VOCs),结合方差分析、主成分分析(principal component analysis,PCA)、线性判别分析(linear discriminant analysis,LDA)、类似指纹分析(fingerprint similarity analysis,FSA)等分析方法区分7种榴莲风味差异。结果表明,7种榴莲果肉在可溶固形物含量、硬度、可溶性蛋白质含量、总酸等营养品质指标方面存在差异。对7种榴莲挥发物质进行分析,得到酯类、醛类、醇类、酮类、硫化物、蒎烯类、酸类、噻唑类、吡嗪、呋喃类等58种挥发性物质,其中酯类在D159金枕榴莲最高,醛类在D197猫山王榴莲中含量最高,醇类在D198金凤榴莲含量最高,酮类在D24苏丹王含量最高。采用LDA可较好区分7种榴莲果肉风味之间差异。采用3D-PCA和匹配矩阵图分析,也可很好区分7种榴莲风味差异。研究结果为开展国内榴莲新品种引进及商业种植及本土化杂交育种提供支持。
To explore the differences in the quality and volatile aroma of different durian varieties during postharvest, this study collected samples of seven common species of durian on the market, namely, D13, D24, D197, D198, D201, D200, and D159, and measured their nutrient qualities such as soluble solids, vitamin C, hardness, soluble protein, and total acid. Gas chromatography on mobility spectroscopy (GC-IMS) and electronic nose technology were used to collect the odor fingerprints and volatile organic compounds (VOCs) of seven species of durian, combining analysis of variance, principal component analysis (PCA), and linear discriminant analysis (LDA). Analytical methods such as fingerprint similarity analysis (FSA) distinguished the flavor differences of seven species of durian. Results showed that there were differences in nutritional quality indicators such as soluble solids content, hardness, soluble protein, and total acid in the flesh of seven species of durian. By analyzing volatile substances from seven species of durian, 58 volatile substances were identified, including esters, aldehydes, alcohols, ketones, sulfides, pinenes, acids, thiazoles, pyrazines, and furans. Among them, esters were the highest in D159 durian, aldehydes were the highest in D197, alcohols were the highest in D198 durian, and ketones were the highest in D24. LDA analysis could better distinguish the differences between the flesh flavors of seven species of durian. Using 3D-PCA and matching matrix analysis, the flavor differences of seven species of durian could also be well distinguished. This study provides support for the introduction of new durian varieties, commercial planting, and localized hybrid breeding in China.
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