摘要
以亲本‘葡萄园皇后’‘红香蕉’和子代‘丰宝’‘红双味’‘贵妃玫瑰’‘黑香蕉’6个早熟鲜食葡萄品种为试材,采用顶空固相微萃取结合气质联用技术对其果实的香气成分进行分析测定,调查各品种成熟果实的芳香物质差异。结果表明,成熟果实中C6化合物含量高,是贡献最大的挥发性化合物,其中相对含量最高的是具有青草、草本香气的2-己烯醛和己醛;烯烃类、酯类是构成不同品种葡萄特征香气的重要组成,其中反式-β-紫罗兰酮、里那醇、香茅醇等具有玫瑰花香的化合物的气味活性值高,对‘贵妃玫瑰’‘葡萄园皇后’贡献较大;具有果香、香蕉香气的己酸乙酯、辛酸乙酯、丁酸乙酯的气味活性值高对‘红香蕉’‘黑香蕉’的贡献突出。
In order to define the characteristic aromatic components of each early ripening grape flavor type,the aromatic components of the berries from six grape varieties('Fengbao''Hongshuangwei''Guifeimeigui''Heixiangjiao'and their parents'Queen of Vineyard''Hongxiangjiao')using solid phase micro-extraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS)were detected and analyzed.The results showed that C6 compounds were the highest and basic aromas in all cultivars;especially 2-hexeneal and hexanal with green leaf flavor scent were the richest compounds.Terpenes and esters were important components of characteristic aroma of different cultivars.Among them,trans-β-ionone,linalool and citronellol with muscat aromas had high odor activity values,which made a great aroma contribution to'Guifeimeigui'and'Queen of Vineyard'.Ethyl caproate,ethyl octanoate and ethyl butyrate with fruity and banana aromas had high odor activity values,which made a great aroma contribution to'Hongxiangjiao'and'Heixiangjiao'.
作者
陈迎春
张晶莹
宫磊
赵克义
吴新颖
杨立英
CHEN Yingchun;ZHANG Jingying;GONG Lei;ZHAO Keyi;WU Xinying;YANG Liying(Shandong Academy of Grape/Shandong Engineering Research Center for Grape Cultivation and Deep-processing/Key Laboratory of East China Urban Agriculture,Ministry of Agriculture and Rural Affairs,Jinan 250100,China;Pingdu Fruit Tree Technology Popularization Station,Pingdu 266700,China)
出处
《中外葡萄与葡萄酒》
北大核心
2021年第1期24-30,35,共8页
Sino-Overseas Grapevine & Wine
基金
山东省现代农业产业技术体系果品创新团项目(SDAIT-06-21)
现代农业产业技术体系建设专项(CARS-29-15)
山东省农科院农业科技创新工程“葡萄品牌”(CXGC2016D01)
国家重点研发计划重点专项(2018YFD0201300)
山东省重点研发计划项目(2017CXGC0210)。
关键词
葡萄
香气成分
气味活性值
早熟品种
grape
aroma component
odor activity values
early ripening variety
