橄榄果实表型性状分级及挥发性化合物鉴定与特征香气分析  

Classification of Phenotypic Traits,Identification of Volatile Compounds and Characteristic Aroma Analysis of Canarium album Fruit

作　　者：谢倩[1] 赵晴晴 江来 陈清西[1] XIE Qian;ZHAO Qingqing;JIANG Lai;CHEN Qingxi(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《食品科学》2024年第10期175-185,共11页Food Science

基　　金：福建省现代农业产业技术体系建设专项(闽财教指[2021]61号);福建农林大学横向科技创新基金项目(102-KHF200005)。

摘　　要：对59个品种(系)橄榄果实表型性状(单果质量、纵径、横径、果形指数)进行测定分析和概率分级,筛选果形指数级别不同且遗传背景不同的15个品种(系)橄榄果实,采用顶空固相微萃取和气相色谱-质谱联用技术进行挥发性化合物的分离鉴定。结果表明:4个表型性状的变异丰富,变异系数范围为10.70%~26.67%;经K-S检验,果形指数、纵径、横径符合正态分布,并对这3个表型性状进行概率分级;橄榄果实中共鉴定到886种挥发性化合物,包括萜类186种、杂环类157种、酯类146种、酮类73种、烃类64种、醇类64种、醛类53种、芳烃51种、酸类21种、胺类21种、酚类20种、其他30种,含量1881.70~6727.40μg/g(以鲜质量计,下同);萜类为主要的挥发性化合物,相对含量52.49%,含量最高的为α-蒎烯(309.66μg/g),相对含量7.13%;香气活性值(odor activity value,OAV)分析表明,对橄榄具有香气贡献的特征香气成分为181种,贡献最高的为杂环化合物5-乙基-3-羟基-4-甲基-2(5H)-呋喃酮,OAV为2468148.28,呈甜香型;进一步通过主成分分析结合正交偏最小二乘判别分析,筛选到不同品种(系)橄榄果实的差异特征香气成分6种,变量投影重要性值最高的是α-法呢烯,OAV为19.71,香气类型花果香。研究结果可为橄榄果实品质质量分级提供依据,也为深入研究橄榄果实香气形成机制、果实品质改善提供了参考依据。The phenotypic characteristics(including single fruit mass,longitudinal diameter,transverse diameter,and fruit shape index)of 59 varieties of Chinese olive fruit were assessed and categorized based on probability.15 Chinese olive varieties with varying fruit shape indexes and genetic backgrounds were selected for analysis of volatile compounds using headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The results indicated a wide range of variation in four phenotypic traits,with coefficients of variation(CV)between 10.70%and 26.67%.The Kolmogorov-Smirnov(K-S)test showed that the data of fruit shape index,longitudinal diameter,and transverse diameter followed a normal distribution,allowing for their categorization based on probability.A total of 886 volatile compounds were identified including 186 terpenoids,157 heterocyclic compounds,146 esters,73 ketones,64 hydrocarbons,64 alcohols,53 aldehydes,51 aromatic hydrocarbons,21 acids,21 amines,20 phenols,and 30 other compounds at concentration levels ranging from 1881.70 to 6727.40μg/g of fresh mass.Terpenes were the dominant volatile compounds in Chinese olive fruit,accounting on average for 52.49%of the total volatile compounds.The most abundant terpene wasα-pinene,with a relative content of 7.13%(309.66μg/g of fresh mass).A total of 181 characteristic aroma components were identified using odor activity value(OAV)analysis,contributing to the overall aroma profile of Chinese olive fruit.Among these components,the heterocyclic compound 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone was the biggest contributor with the highest OAV of 2468148.28,being responsible for sweet aroma.Utilizing principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)analysis,6 differential characteristic aroma components were identified among different varieties of Chinese olive fruit.Notably,α-farnesene had the highest variable importance in the projection(VIP)value with an OAV of 19.71,being responsible for

关 键 词：橄榄 表型性状 概率分级 挥发性化合物 香气活性值 特征香气成分 

分 类 号：S667.5[农业科学—果树学]