采收成熟度对樱桃果实香气成分及品质的影响  

Effect of Harvest Maturity on Aroma Components and Quality Parameters of Cherry Fruits

作　　者：谢超[1] 唐会周[2] 谭谊谈[2] 曾凯芳[2,3] 明建[2,3] 

机构地区：[1]浙江海洋学院,浙江舟山316000 [2]西南大学食品科学学院,重庆400715 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2011年第10期295-299,共5页Food Science

摘　　要：研究采收成熟度对樱桃果实的香气成分及品质的影响。将3种不同采收成熟度的樱桃果实,以固相微萃取(SPME)技术为香气富集方法,气相色谱-质谱联用(GC-MS)分析其香气成分,同时测定果实品质指标。结果表明:3种成熟度果实共检测出30种香气成分,分属于醛类、醇类、酯类、酸类和酮类等,其中酸类和酮类成分相对含量随着采收成熟度的增加而上升,烃类成分相对含量却下降;乙醇和(Z)-2-己烯醇是主要的醇类挥发物,随着采收成熟度的增加,乙醇相对含量上升,而(Z)-2-己烯醇的下降;紫红熟、大红熟和粉红熟樱桃果实的固酸比分别为13.2、11.1、7.6,硬度分别为3.13、4.61、4.68N/cm2。说明采收成熟度对樱桃香气成分和果实品质影响较大,建议在大红熟时采收樱桃以便能够合理的利用。The objective of this study was to evaluate the effect of harvest maturity on the quality and aroma components of cherry fruits.The fruits with different harvest maturities were subjected to solid-phase micro-extraction and evaluated by gas chromatography and mass spectrometry for aroma components as well as quality parameters.A total of 30 aroma components were detected,which were aldehydes,alcohols,esters,acids and ketones.The contents of acids and ketones were increased as ripening period.Aldehydes including caproic aldehyde and benzaldehyde exhibited a large variance during ripening process.Alcohol and（Z）-2-hexen-1-ol were dominant alcohols in cherry fruits.In addition,the relative content of alcohol was increased and（Z）-2-hexen-1-ol was decreased during ripening process.The solid-acid ratios of cherry fruits at over ripening,ripening and middle ripening stages were 13.2,11.1 and 7.6,and hardness of fruits at three stages were 3.13,4.61 N/cm2 and 4.68 N/cm2,respectively.These results suggested that harvest maturity had a large effect on the quality and aroma components of cherry fruits.Therefore,cherry fruits should be harvested for reasonable utilization in ripening stage.

关 键 词：樱桃 香气成分 品质 采收成熟度 

分 类 号：TS207.3[轻工技术与工程—食品科学]