天津产区中性香型、玫瑰香型和草莓香型葡萄品种果实香气分析  

Aroma components of neutral,Muscat and strawberry flavor grape cultivars grown in Tianjin

作　　者：李凯[1] 商佳胤[1] 田淑芬 黄建全[1] 张娜[1] 王丹[1] 苏宏 王超霞 LI Kai;SHANG Jiayin;TIAN Shufen;HUANG Jianquan;ZHANG Na;WANG Dan;SU Hong;WANG Chaoxia(Pomology Institute,Tianjin Academy of Agricultural Science,Tianjin 300384,China;College of Horticulture and Landscape Architecture,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津市农业科学院果树研究所,天津300384 [2]天津农学院园艺园林学院,天津300384

出　　处：《食品与发酵工业》2020年第24期210-217,共8页Food and Fermentation Industries

基　　金：国家葡萄产业技术体系建设专项(CARS-29-zp-1);天津市林果现代农业产业技术体系项目(ITTFPRS2018005)。

摘　　要：采用顶空固相微萃取及气相色谱-质谱技术,利用内标-标准曲线法定量并结合气味活性值、香气轮廓分析等方法,对比分析天津产区中性香型、玫瑰香型和草莓香型葡萄果实的香气成分。结果显示,中性品种果实香气成分数量最少,以C6醇醛类为主,香气轮廓也以醇醛类贡献的植物类背景气味为主;玫瑰香型品种中萜烯类成分含量显著高于其他香型品种,其中里那醇是为玫瑰香型品种贡献花卉类和水果类气味最重要的呈香化合物;草莓香型品种中含有大量酯类成分,其中丁酸乙酯、2-甲基丁酸乙酯、异丁酸乙酯、己酸乙酯、异戊酸乙酯、乙酸乙酯和丙酸乙酯是为草莓香型品种贡献水果类气味的重要呈香化合物。该试验结果可为当地优良葡萄品种选育、高品质葡萄生产以及葡萄深加工产业发展等提供理论基础。In order to provide useful information for understanding the flavor characteristics of different grapes,two neutral-flavor cultivars‘Hongbaladuo’‘Victoria’,five Muscat-flavor cultivars‘Muscat Hamburg’‘Bixiang Wuhe’‘Guifei Meigui’‘Muscat of Alexandria’‘Xiangfei’and four strawberry-flavor cultivars‘Kyoho’‘Blackbeet’‘Hutai No.8’‘Summer Black’were selected as experimental materials.The differences in aroma components related to neutral flavor,Muscat flavor and strawberry flavor at ripe stage were analyzed.Aroma components of grapes were determined by headspace-solid phase microextraction and gas chromatography-mass spectrometry,and internal standard-standard curve method was used for quantitative analysis.Odor activity value and aroma profile analysis were used for further analysis.A total of 12 alcohols,21 esters,9 terpenes,7 aldehydes,3 ketones,1 aromatic hydrocarbon and 1 fatty acid were detected and quantified.Neutral varieties had the least number of aroma components,mainly C 6 alcohols and C 6 aldehydes,and the aroma profile was dominated by the plant background odor contributed by alcohols and aldehydes.The content of terpenes in Muscat-flavor cultivars was significantly higher than that in other cultivars,and linanol was the most important aroma compound contributing to the scent of flowers and fruits in Muscat-flavor grapes.Strawberry-flavor cultivars contained a large number of ester compounds,among which ethyl butyrate,2-methyl butyrate,ethyl isobutyrate,ethyl hexanoate,ethyl isovalerate,ethyl acetate and ethyl propionate were important aroma compounds contributing to the fruit flavor for strawberry-flavor cultivars.The results provide a theoretical basis for local breeding of fine grape cultivars,the production of high-quality grapes and the development of grape deep processing industry.

关 键 词：中性香型 玫瑰香型 草莓香型 活性呈香成分 气味活性值 香气轮廓 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]