3种巨峰系葡萄的香气特征  

Aroma characteristics of three Kyoho grapevine series

作　　者：张文文 吴玉森[1] 陈毓谨 郑奇志 马超[1] 许文平[1] 张才喜[1] 王世平[1] ZHANG Wen-wen;WU Yu-sen;CHEN Yu-jin;ZHENG Qi-zhi;MA Chao;XU Wen-ping;ZHANG Cai-xi;WANG Shi-ping(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《上海交通大学学报（农业科学版）》2018年第5期51-59,66,共10页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：上海市果业产业技术体系建设专项[沪农科产字(2017)第7号]

摘　　要：为探讨3种巨峰系葡萄的香气物质含量和种类的差异,实验以夏黑、藤稔、巨峰为试材,用顶空固相微萃取气相色谱质谱技术检测了葡萄品种的挥发性香气物质含量。结果表明,3个品种中共测得67种挥发性香气物质,其中直接对香气有贡献的挥发性化合物16种(OAV≥1)。除了C6类化合物是3个品种共有的基础香气物质外,芳樟醇和C13类、2-甲基丁酸乙酯、丁酸乙酯分别是夏黑、藤稔、巨峰的主要香气贡献化合物。3个品种中的己醛、3-己烯醛、(E)-2-己烯醛、壬醛、癸醛、β-大马酮和β-紫罗兰酮都有较高的气味活性值(OAV),与各自的特征香气物质共同作用决定各个品种的香气特征。夏黑的草本香气浓郁,其次是花香;藤稔的果香最显著;巨峰的草本香也较丰富,其次是果香。Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS）was employed to determine the aroma substances of Summerblack,Fujiminori and Kyoho grapes.Of the 67 volatile aroma substances detected,16 contributed directly to the aroma（odor activity value≥1）.C6 compounds are the basic aromas in all cultivars and contributed to the aroma of each grape cultivars.In addition to the C6 compounds,linalool and C13-norisoprenoids,ethyl 2-methylbutyrate and ethyl butyrate are the main aroma-contributing compounds of Summerblack,Fujiminori,and Kyoho,respectively.The main aroma of Summerblack was herbaceous,followed by the floral.Fruity is the most significant aroma of Fujiminori.Kyoho＇s herbaceous was also abundant,followed by fruity.

关 键 词：葡萄 香气组分 气味活性值 香味特征 

分 类 号：S663.1[农业科学—果树学]