不同品种宽皮柑橘果肉特征性香气物质的确定陈婷婷1周志钦123.DOCVIP

不同品种宽皮柑橘果肉特征性香气物质的确定 陈婷婷作者简介：陈婷婷(1992- ) 作者简介：陈婷婷(1992- )，女，硕士研究生，研究方向为果品营养与质量安全。E-mail：365165890@ *通信作者：周志钦(1964- )，男，教授，博士，研究方向为果品营养与质量安全。E-mail：zzqswu@yahoo. com 基金项目：食用农产品共性营养品质与特色农产品特质性营养组分识别及关键控制点评（GJFP201701501）；重庆市现代农业特色产业技术体系：晚熟柑橘现代农业特色产业技术体系资助（20174-4） 收稿日期：XXXX-XX-XX，改回日期：XXXX-XX-XX （1西南大学园艺园林学院，重庆北碚，400716；2农业部柑橘产品质量安全风险评估实验室（重庆），重庆北碚，400712；3南方山地园艺学教育部重点实验室，重庆北碚，400715） 摘 要：为探明不同品种宽皮柑橘果肉的特征性香气物质，以芦柑、温州蜜柑、红桔、瓯柑、砂糖橘的果肉为研究对象，基于GC-MS共分离鉴定出65种香气物质，其中d-柠檬烯含量最高占56.34~85.98%。采用香气活性值法和主成分分析法，确定温州蜜柑的特征香气物质为反式-β-罗勒烯、(E)-2-壬烯醛、橙花醛、香叶基丙酮，红桔为香叶醛、(-)-4-松油醇、α-萜品烯、辛醛、α-萜品醇、芳樟醇、β-香茅醇、β-月桂烯、?-萜品烯，瓯柑为顺式-β-罗勒烯、d-柠檬烯、β-水芹烯，砂糖橘为β-香茅醛、癸醛、紫苏醛、(E)-2-己烯醛，而芦柑仅有α-金合欢烯。这些特征香气性物质的差异，形成宽皮柑橘独特的风味特征。 关键词：果肉；特征性香气物质；多变量分析；香气活性值法 Characterization of Key Aroma Compounds of Pulp of Loose-skin Mandarins Varieties CHEN Ting-ting1, ZHOU Zhi-qing1,2,3,* ( 1College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China；2Laboratory of Quality Safety Risk Assessment for Citrus Products (Chongqing)，Ministry of Agriculture，Chongqing 400712，China；3Key Laboratory of Horticulture Science for Southern Mountainous Regions，Ministry of Education, Chongqing 400715, China) Abstract: To determine the changes in key aroma compounds of pulp of loose-skin mandarins varieties. Aroma profile in pulp of five loose-skin mandarins varieties, ougan (C．suavissima Hort．ex Tanaka), satsuma mandarin (C．unshiu Marc), shatang mandarine (C．nobilis Lourd．), lugan (C．reticulata Blanco) and red tangerine (C．tangerina Hort．ex Tanaka), were characterized by Gas Chromatograph-Mass Spectrometer (GC-MS) method. Totally, 65 aroma compounds were identified in the pulp of these citrus fruits. d-Limonene was accumulated in pulp and accounted for 56.34~85.98%. Based on odor activity value (OAV) and principal component analysis (PCA)，trans-β-ocimene, (E)-2-nonenal, neral and geranyl acetone were identified as key aroma compounds of satsuma mandarin; geranial, (-)-4-terpineol, α-terpinene, octanal, α-t