不同基因型可可发酵过程中挥发性香气成分变化规律研究  

Analysis of Volatile Aroma Components of Different Genotypes Co�coca Beans During Fermentation Periods

作　　者：岳一轮 秦晓威[2] 李付鹏[2] 钟壹鸣 贺书珍[2] 白亭玉 初众[2] YUE Yilun;QIN Xiaowei;LI Fupeng;ZHONG Yiming;HE Shuzhen;BAI Tingyu;CHU Zhong(College of Forestry,Hainan University,Haikou,Hainan 570228,China;Spice and Beverage Research Institute,ChineseAcademy of Tropical Agricultural Sciences/Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Minis�try of Agriculture and Rural Affairs/Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropi�cal Spice and Beverage Crops,Wanning,Hainan 571533,China)

机构地区：[1]海南大学林学院,海南海口570228 [2]中国热带农业科学院香料饮料研究所/农业农村部香辛饮料作物遗传资源利用重点实验室/海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁571533

出　　处：《热带作物学报》2024年第3期564-575,共12页Chinese Journal of Tropical Crops

基　　金：海南省重点研发计划项目(No.ZDYF2021XDNY123);国家重点研发计划项目(No.2020YFD1001200)。

摘　　要：挥发性香气成分组成是可可品质评价的重要指标之一,而发酵是影响可可挥发性香气成分的关键过程。为揭示不同基因型可可豆发酵过程中挥发性香气成分的变化规律及差异,本研究以ZYP11-9、STS16、ZYP6-11三种不同基因型可可作为试验材料,利用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC/MS)测定可可豆0~7 d发酵过程中的挥发性香气成分,并采用峰面积归一化法计算各成分的相对含量。结果表明:3种基因型可可豆发酵过程中共鉴定出32种挥发性香气成分,其中2,3-丁二醇、2-庚醇、2-戊醇、3-甲基-1-丁醇、苯乙醇、芳樟醇、乙酸、3-羟基-2-丁酮及2,3,5-三甲基吡嗪9种共有香气物质在不同基因型可可豆发酵过程中的相对含量变化存在显著差异;主成分分析表明,主要香气成分与发酵阶段香气特征之间存在一定相关性,其中2,3-丁二醇、乙酸、芳樟醇、3-羟基-2-丁酮与可可豆发酵阶段香气特征呈正相关,3-甲基-1-丁醇、丁内酯、苯乙酮等香气物质与发酵阶段香气特征呈负相关。因此,不同基因型可可发酵过程中的香气成分组成及含量变化存在差异,且主要香气成分与发酵阶段存在相关性,这为优质可可新品种选育及应用提供参考依据。The volatile aroma composition is one of the important indexes for cocoa quality evaluation,and fermentation is the key process that affects the volatile aroma composition of cocoa.To reveal the pattern and differences of the volatile aroma components during cocoa bean fermentation with different genotypes,three types of cocoa(ZYP11-9,STS16,and ZYP6-11)were used as the test materials,and the headspace solid-phase micro-extraction gas chromatography-mass spectrometry(HS-SPME-GC/MS)was used to determine the volatile aroma components during 0-7 days fermentation of cocoa beans,and the relative contents of each component were calculated by peak area normalization.The results showed that a total of 32 volatile aroma compounds were identified during the fermentation of cocoa beans from the three genotypes,among which 9 consensus aroma compounds,including 2,3-butanediol,2-heptanol,2-pentanol,3-methyl-1-butanol,phenylethyl alcohol,linalool,acetic acid,3-hydroxy-2-butanone,and 2,3,5-trimethylpyrazine,showed significant differences in the relative contents during the fermentation of cocoa beans from different genotypes;PCA analysis showed that there was some correlation between the main aroma components and the aroma characteristics of the fermentation stage,in which 2,3-butanediol,acetic acid,linalool,3-hydroxy-2-butanone were positively corre-lated with the aroma characteristics of cocoa beans fermentation stage,and the aroma substances such as 3-methyl-1-butanol,butanolactone,and acetophenone were negatively correlated with the aroma characteristics of the fermentation stage.Therefore,there are differences in the aroma composition and content changes during cocoa fermentation with different genotypes,and there is a correlation between the main aroma components and the fermentation stage,which would provide a reference basis for the breeding and application of high-quality cocoa new cultivars.

关 键 词：可可 基因型 发酵 香气成分 顶空固相微萃取 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]