不同栽培品种%28系%29橄榄香气成分特征及差异研究.pdf

DOI:10.13925/ki.gsxb.20220581不同栽培品种（系）橄榄香气成分特征及差异研究郑宗昊1，2，张向争1，2，徐荣1，2，王乃玉1，2，傅芳浩1，2，谷梦雅1，2，潘腾飞1，2*，佘文琴1，2*（1福建农林大学园艺学院，福州 350002；2福建农林大学园艺产品贮运保鲜研究所，福州 350002）摘要：【目的】探究不同栽培品种（系）橄榄果实香气成分特征及差异，为橄榄的果实香气品质和品种选育提供参考。【方法】以11个不同品种（系）橄榄为试验材料，采用电子鼻结合顶空固相微萃取（HS-SPME-GC-MS）技术，对不同品种（系）橄榄香气成分进行分析。【结果】电子鼻实验可以将11个品种（系）橄榄进行区分，说明参试11个品种（系）橄榄香气特征存在差异。HS-SPME-GC-MS实验结果表明，11个不同品种（系）橄榄共检测出57个挥发性物质成分，其中有23个挥发性物质是不同品种（系）橄榄主要差异物质。结合香气活性值（odor activity value，OAV）分析结果进一步筛选出-蒎烯、石竹烯、-石竹烯等香气物质，这些化合物可能是构成橄榄果实香气特征差异的主要香气活性物质；可以将不同橄榄产区11个橄榄品种（系）分为两类，即以平阳1号、平阳3号等为代表的木香型品种（系），以梅埔2号、刘族本等为代表的清香型品种（系）。【结论】烯萜类化合物为橄榄主要香气物质，11个不同品种（系）橄榄香气成分与含量均存在差异，经过OAV分析，-蒎烯和石竹烯等为主要特征香气活性物质。关键词：橄榄；香气；电子鼻；顶空固相微萃取；香气活性值中图分类号：S667.5文献标志码：A文章编号：1009-9980(2023)08-1640-11果树学报2023，40（8）：1640-1650Journal of Fruit Science收稿日期：2022-10-27接受日期：2023-02-13基金项目：福建省引导性科技计划项目（KJy22015XA）；中央财政林业科技推广示范项目（闽财指 2021 363号）；福建名优果树产业服务团队（11899170119）作者简介：郑宗昊，男，在读硕士研究生，研究方向为果树生理生化与分子生物学。Tel：18350386233，E-mail：*通信作者Author for correspondence.Tel：13600803579，E-mail：；E-mail：Study on the characteristics and differences in aroma components amongdifferent cultivars of Canarium albumZHENG Zonghao1,2,ZHANG Xiangzheng1,2,XU Rong1,2,WANG Naiyu1,2,FU Fanghao1,2,GU Meng-ya1,2,PAN Tengfei1,2*,SHE Wenqin1,2*(1College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;2Institute of Storage,Transporta-tion and Preservation of Horticultural Products,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)Abstract:【Objective】Fruit aroma is one of the determinants in fruit quality and flavor characteristics.Canarium album has gained the recognition from market with unique aroma.To explore the aroma pro-file characteristics of C.album,the volatile components of 11 varieties from different producing areaswere analyzed in this study.Cluster analysis and orthogonal partial least squares discriminant analysiswere used to classify volatile profile of 11 C.album varieties.The characteristic aromatic componentsdetected in C.album were quantified using odor activity value(OAV),and the ratio of the volatile com-pound concentration to their odor threshold.Aroma components with an aroma value greater than orequal to 1 are considered as characteristic fragrances.【Methods】The volatile components in fruits of 11varieties of C.album were analyzed by electronic nose combined with HS-SPME-GC-MS.The volatilecompounds were determined according to mass spectrometry NIST 11.L and mass spectrometry libraryWiley 7,and the CAS number of each volatile component was listed.Meanwhile,manual spectrogramanalysis and data analysis were combined for qualitative analysis.The content of volatile componentswas determined by comparing with the peak area of internal standard.Fingerprint was made by Origin，等：不同栽培品种（系）橄榄香气成分特征及差异研究第8期2018 software.Heatmap was made with TBtools.The variable importance in projection(VIP)was cal-culated by PCA and OPLS-DA(https:/).SPSS 19.0 software was used for single fac-tor analysis.Results were extracted and visualized with Principal ComponentAnalysis(PCA).【Results】The results of electronic nose experiment showed that three sensors of orthogonal partial least squaresdiscriminant analysis could distinguish different varieties of C.album,namely S1 sensor,S7 sensor andS8 sensor.S2 sensor had the highest response value among the 10 sensors and can reflect the aromacharacteristics of C.album fruit,and the electronic nose experiment can distinguish 11 different variet-ies of C.album.The results of HS-SPME-GC-MS showed that the volatile components of C.album va-rieties were similar in 11 different varieties,but significantly different in contents.A total of 57 volatilecomponents were detected in 11 different C.album varieties,which were analyzed by OPLS-DA andbased on p-value0.05,VIP1 condition,and 23 aroma substances were further screened out,whichwere related to C.album aroma quality,such as(-)-cubene,thymol,-pinene and D-limonene con-tents,and the differences among 11 varieties reached a significant level.By comparing the OAV valuesof aroma substances of 11 varieties of C.album,the results showed that the OAV values of-pinene inall varieties tested were higher,and the previous aroma description of-pinene was mainly woody andpine-oil,so the olive fruits showed obvious woody and pine-oil aroma,which was woody flavor.Elevendifferent varieties of C.album can be divided into two categories.Among them,Pingyang No.1,Ping-yang No.2,Lingfeng and Qinglan No.1 showed significantly higher OAV values of-pinene,caryo-phylene and-pinene than other varieties,which showed significant pine oil fragrance and woody fra-grance.Cinnamene,trans-2-hexenal and D-limonene showed fruity,delicate and lemon aromas,buttheir aroma activity was significantly different compared with-pinene,suggesting that these varietieswere wood scented.In addition,the contents of aroma components of Pingyang No.1 and PingyangNo.3 were significantly higher than those of other varieties,so their aromatic flavor was