Analysis of aromatic substances in three flavor grape types and content changes at three growth stages
-
摘要:
目的 探究不同香型葡萄果实主要香气物质种类及生长阶段香气物质含量的变化。 方法 以‘金星无核’、‘玫瑰香’、‘红地球’3种不同香型的葡萄样品为试材，运用顶空固相微萃取技术（HS-SPME）与气相色谱质谱（GC-MS）联用分析技术定性定量检测香气物质并通过主成分分析确定主要香气物质及不同生长阶段的含量变化。 结果 草莓香型 ‘金星无核’葡萄果实香气物质的主成分为邻苯二甲酸二丁酯、水杨酸甲酯、邻苯二甲酸二甲酯、大马士酮、苯乙醇，玫瑰香型‘玫瑰香’葡萄果实中香气物质以α-松油醇、芳樟醇、香叶酸、香叶醇等萜类物质为主成分，中性香型 ‘红地球’葡萄果实香气物质主成分为C6化合物（青叶醛和正己醇等），其中酯类香气物质含量随着生长期进行含量持续增长，C13 降异戊二烯类物质（大马士酮）在果实幼果期含量最高，芳香族化合物（苯乙醇）含量主要在转色期至成熟期积累，萜类香气物质含量主要依靠幼果期至转色期阶段积累，C6化合物在不同香型的葡萄品种中含量的积累规律是不一致的。 结论 不同香型葡萄品种香气物质组分和积累时期各有差异, ‘金星无核’葡萄果实香气主要由酯类、C13 降异戊二烯类物质和芳香族化合物组成，其中邻苯二甲酸二丁酯、水杨酸甲酯、邻苯二甲酸二甲酯、大马士酮、苯乙醇为主要贡献物质，‘玫瑰香’葡萄果实香气物质主要由醇类和酸类等萜类物质组成，其中α-松油醇、芳樟醇、香叶酸、香叶醇为主要贡献物质，‘红地球’葡萄果实香气物质主要由C6化合物组成，其中青叶醛和正己醇为主要贡献物质。 Abstract:Objective To explore the main aromatic substances in different flavour grape types and the content changes at different stages of development. Method Three kinds of grape berries with different flavor types: ‘Red Globe’ ‘Venus seedless’ and ‘Muscat hamburg’ as material. We used headspace solid phase microextraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）technology qualitative and quantitative analyzed aromatic substances in grape berries. The main aroma substances and their content changes in different growth stages were determined by principal component analysis. Result We found that methyl salicylate, dimethyl phthalate, dibutyl phthalate, damascenone and phenylethyl alcohol were principal components of fruit aroma substances in ‘Venus seedless’. Linalool, α-Terpineol, geraniol, geranic acid flavor compounds were principal components of fruit aroma substances in ‘Muscat Hamburg’. (E)-2-Hexenal and 1-Hexanol were principal components of fruit aroma substances in ‘Red Globe’. The content of ester aroma substances continued to increase with the growth stage. The content of C13 isoprenoid substances (damasone) was the highest in the young fruit stage, and the content of aromatic compounds (phenylethanol) mainly accumulated from the veraison to the maturation stage. The content of terpenoid aroma substances mainly accumulated from the young fruit stage to the veraison stage. The accumulation of C6 compounds in grape cultivars with different flavor types was inconsistent. [Conclution] The aromatic substances and accumulation period of different flavor grape varieties were different, ‘Venus seedless’ grape is mainly composed of esters, C13 isoprenoid and aromatic compounds, among which methyl salicylate, dimethyl phthalate, dibutyl phthalate, damascenone and phenylethyl alcohol are the main contributing substances.‘Muscat Hamburg’grape is mainly composed of terpenes, among which Linalool, α-Terpineol, geraniol, geranic acid are the main contributing substances. ‘Red Globe’grape is mainly composed of C6 compounds, among which (E)-2-Hexenal and 1-Hexanol are the main contributing substances. -
Key words:
- Grape berry /
- HS-SPME /
- GC-MS /
- Aromatic substance /
- Content changes
-
图 1 3种葡萄果实样品中的挥发成分GC/MS总离子图
Figure 1. GC-MS total ion chromatogram of aromatic components in three grapes
图 2 3种样品果实在不同生长阶段的香气物质主成分得分图
3种葡萄果实样品的生长阶段分别用（A1、 A2、 A3）、（A4、 A5、 A6）、（A7、A8、A9）进行标识
Figure 2. PCA analysis of volatile aromatic compounds scores scatter plot in three grapes at different stages of development
The growth stages of the three grape fruit samples were identified by (A1, A2, A3), (A4, A5, A6), (A7, A8, A9), respectively.
图 4 不同生长阶段的葡萄样品香气物质含量变化对比
图中不同小写字母表示 5% 水平差异显著。
Figure 4. Changes content of aroma compounds at different stages/ (μg · kg-1 )
Data with different lowercase letters represent significant difference at 5% level.
表 1 葡萄果实香气物质主成分特征及分析
Table 1. Flavor characteristics and analysis of principal components of grape
序号Number 化合物Compounds 香气特征Flavor Characteristics 玫瑰香Muscat Hamburg 金星无核Venus Seedless 红地球Red Globe C6化合物 C6 compounds 1 青叶醛 (E)-2-Hexenal （反-2-己烯醛） 淡淡的水果香气 Light fruity aroma + + + 2 正己醇1-Hexanol 青草味 Grassy + + + C13 降异戊二烯类 C13 isoprenoid 3 大马士酮 Damasone 煮熟苹果，花香 Cooked apples and Floral - + - 酯 Esters 4 水杨酸甲酯 Methyl salicylate 冬青油 Wintergreen oil - + - 5 邻苯二甲酸二甲酯 Dimethyl phthalate 水果香 Fruity aroma - + - 6 邻苯二甲酸二丁酯 Dibutyl phthalate 水果香 Fruity aroma - + - 萜 Terpenes 7 芳樟醇 Linalool 花香，果香 Floral and fruity aroma + - - 8 α-松油醇 α-Terpineol 紫丁香花香 Lilac aroma + - - 9 香叶醇 Geraniol 玫瑰花香 Rose flower fragrance + - - 10 香叶酸 Geranic acid 青木香 Dutchmanspipe root + - - 芳香族化合物 Aromatic compounds 11 苯乙醇 Phenylethyl alcohol 花香 Floral - + - 表中的‘+’号表示物质检测结果为检测出（含），‘-’表示物质检测结果未检测出（不含）‘+’in the table indicates that the substance detection result is detected (contained), and ‘-’indicates that the substance detection result is not detected (not contained). 
下载: 导出CSV
-
[1] 贺普超. 葡萄学[M]. 北京: 中国农业出版社, 1999. [2] 刘俊, 晁无疾, 亓桂梅, 等. 蓬勃发展的中国葡萄产业 [J]. 中外葡萄与葡萄酒, 2020(1):1−8. doi: 10.13414/j.cnki.zwpp.2020.01.001LIU J, CHAO W J, QI G M, et al. Booming development of Chinese grape industry [J]. Sino-Overseas Grapevine & Wine, 2020(1): 1−8.(in Chinese) doi: 10.13414/j.cnki.zwpp.2020.01.001 [3] 王志群, 段长青, 朱保庆, 等. 葡萄果实中(–)–α–萜品醇的积累与其合成酶基因Vvter表达的关系 [J]. 园艺学报, 2011, 38(11):2187−2192. doi: 10.16420/j.issn.0513-353x.2011.11.020WANG Z Q, DUAN C Q, ZHU B Q, et al. Relationship between (-)-α-terpineol accumulation and vvter expression in grape berries [J]. Acta Horticulturae Sinica, 2011, 38(11): 2187−2192.(in Chinese) doi: 10.16420/j.issn.0513-353x.2011.11.020 [4] 孟楠, 刘斌, 潘秋红. 葡萄果实降异戊二烯类物质合成调控研究进展 [J]. 园艺学报, 2015, 42(9):1673−1682. doi: 10.16420/j.issn.0513-353x.2015-0195MENG N, LIU B, PAN Q H. Research advance on biosynthesis and regulation of norisoprenoids in grape berry [J]. Acta Horticulturae Sinica, 2015, 42(9): 1673−1682.(in Chinese) doi: 10.16420/j.issn.0513-353x.2015-0195 [5] SASAKI K, TAKASE H, MATSUYAMA S, et al. Effect of light exposure on linalool biosynthesis and accumulation in grape berries [J]. Bioscience, Biotechnology, and Biochemistry, 2016, 80(12): 2376−2382. doi: 10.1080/09168451.2016.1217148 [6] 赵悦, 孙玉霞, 孙庆扬, 等. 不同产地酿酒葡萄“赤霞珠”果实中挥发性香气物质差异性研究 [J]. 北方园艺, 2016(4):23−28.ZHAO Y, SUN Y X, SUN Q Y, et al. Difference of volatile aroma compounds in ripen berries of wine grape(cabernet sauvignon)among production regions [J]. Northern Horticulture, 2016(4): 23−28.(in Chinese) [7] YANG C X, WANG Y J, LIANG Z C, et al. Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS [J]. Food Chemistry, 2009, 114(3): 1106−1114. doi: 10.1016/j.foodchem.2008.10.061 [8] SCHWAB W, WÜST M. Understanding the constitutive and induced biosynthesis of mono- and sesquiterpenes in grapes (Vitis vinifera): A key to unlocking the biochemical secrets of unique grape aroma profiles [J]. Journal of Agricultural and Food Chemistry, 2015, 63(49): 10591−10603. doi: 10.1021/acs.jafc.5b04398 [9] EL HADI M A M, ZHANG F J, WU F F, et al. Advances in fruit aroma volatile research [J]. Molecules (Basel, Switzerland), 2013, 18(7): 8200−8229. doi: 10.3390/molecules18078200 [10] 牛早柱, 陈展, 赵艳卓, 等. 15个不同葡萄品种果实香气成分的GC-MS分析 [J]. 华北农学报, 2019, 34(S1):85−91. doi: 10.7668/hbnxb.20190295NIU Z Z, CHEN Z, ZHAO Y Z, et al. Analysis of aromatic components from the berries of fifteen grape varieties by GC-MS [J]. Acta Agriculturae Boreali-Sinica, 2019, 34(S1): 85−91.(in Chinese) doi: 10.7668/hbnxb.20190295 [11] 王文治, 陈璐, 米艳华, 等. 基于顶空固相微萃取-气相色谱-质谱法鉴别3种葡萄香气特征成分[J]. 食品安全质量检测学报, 2022, 13(24): 8075-8082.WANG W Z, CHEN L, MI Y H, et al. Identification of three grape aroma components based on headspace solid-phase microextraction-gas chromatography-mass spectrometry[J]. Journal of Food Safety & Quality, 2022, 13(24): 8075-8082. (in Chinese) based on headspace solid phase microextraction-gas chromatography-mass spectrometry [J]. Journal of Food Safety and Quality, 2022, 13(24): 8076-8082. (in Chinese) [12] CRIPPEN D D Jr, MORRISON J C. The effects of Sun exposure on the compositional development of cabernet sauvignon berries [J]. American Journal of Enology and Viticulture, 1986, 37(4): 235−242. doi: 10.5344/ajev.1986.37.4.235 [13] 牛早柱. 葡萄果实香气及糖酸物质的SSR标记关联分析[D]. 沈阳: 沈阳农业大学, 2016NIU Z Z. Correlation analysis of aroma and sugar and acid substances in grape fruit by SSR markers[D]. Shenyang: Shenyang Agricultural University, 2016. (in Chinese) [14] 李志文, 张平, 黄艳凤, 等. 贮藏保鲜中SO2伤害对红提葡萄香气组分的影响 [J]. 西北植物学报, 2011, 31(2):385−392.LI Z W, ZHANG P, HUANG Y F, et al. Effect of sulfur dioxide injury on aroma components of postharvest red globe [J]. Acta Botanica Boreali-Occidentalia Sinica, 2011, 31(2): 385−392.(in Chinese) [15] CONDE C, SILVA P, FONTES N, et al. Biochemical changes throughout Grape Berry development and fruit and wine quality [J]. Structure, 2006, 1: ■−■. [16] LONGO R, CAREW A, SAWYER S, et al. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: Origins and influencing factors [J]. Critical Reviews in Food Science and Nutrition, 2021, 61(10): 1589−1604. doi: 10.1080/10408398.2020.1762535 [17] 谭伟, 唐晓萍, 董志刚, 等. 4个四倍体玫瑰香味鲜食葡萄品种与其亲本果实香气成分分析 [J]. 果树学报, 2017, 34(4):435−443. doi: 10.13925/j.cnki.gsxb.20160218TAN W, TANG X P, DONG Z G, et al. Analysis of the aromatic compounds of four tetraploid Muscat flavor grapes and their diploid parents [J]. Journal of Fruit Science, 2017, 34(4): 435−443.(in Chinese) doi: 10.13925/j.cnki.gsxb.20160218 [18] OLIVEIRA J M, FARIA M, SÁ F, et al. C6-alcohols as varietal markers for assessment of wine origin [J]. Analytica Chimica Acta, 2006, 563(1/2): 300−309. [19] MORENO-ARRIBAS M V, POLO M C. Wine chemistry and biochemistry[M]. New York: Springer, 2009 [20] WATKINS P, WIJESUNDERA C. Application of zNose™ for the analysis of selected grape aroma compounds [J]. Talanta, 2006, 70(3): 595−601. doi: 10.1016/j.talanta.2006.01.032 [21] FENOLL J, MANSO A, HELLÍN P, et al. Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening [J]. Food Chemistry, 2009, 114(2): 420−428. doi: 10.1016/j.foodchem.2008.09.060 [22] 陈迎春, 张晶莹, 宫磊, 等. 六个早熟鲜食葡萄品种果实香气成分分析 [J]. 中外葡萄与葡萄酒, 2021(1):24−30,35. doi: 10.13414/j.cnki.zwpp.2021.01.005CHEN Y C, ZHANG J Y, GONG L, et al. Analysis on fruit aromatic compounds of six early ripening table grape cultivars [J]. Sino-Overseas Grapevine & Wine, 2021(1): 24−30,35.(in Chinese) doi: 10.13414/j.cnki.zwpp.2021.01.005 [23] 周建梅. 鲜食葡萄香气物质的组成和代谢调控[D]. 泰安: 山东农业大学, 2013.ZHOU J M. Composition and metabolic regulation of aroma components in table grapes[D]. Taian: Shandong Agricultural University, 2013. (in Chinese) [24] BURATTI S, RIZZOLO A, BENEDETTI S, et al. Electronic nose to detect strawberry aroma changes during osmotic dehydration [J]. Journal of Food Science, 2006, 71(4): E184−E189. doi: 10.1111/j.1750-3841.2006.00007.x [25] 马娜. 草莓香型葡萄果实香气物质QTL定位及候选基因分析[D]. 沈阳: 沈阳农业大学, 2019.MA N. QTL mapping and candidate gene analysis of aroma substances in strawberry-flavored grape fruit[D]. Shenyang: Shenyang Agricultural University, 2019. (in Chinese) [26] YANG C X, WANG Y J, WU B H, et al. Volatile compounds evolution of three table grapes with different flavour during and after maturation [J]. Food Chemistry, 2011, 128(4): 823−830. doi: 10.1016/j.foodchem.2010.11.029 [27] 孙婷. 草莓香型葡萄果实香气物质分析与QTL定位[D]. 沈阳: 沈阳农业大学, 2019.SUN T. Analysis of aroma components and QTL mapping in strawberry-flavored grape fruit[D]. Shenyang: Shenyang Agricultural University, 2019. (in Chinese) [28] GÓMEZ E, MARTÍNEZ A, LAENCINA J. Changes in volatile compounds during maturation of some grape varieties [J]. Journal of the Science of Food and Agriculture, 1995, 67(2): 229−233. doi: 10.1002/jsfa.2740670213 [29] GÓMEZ E, LEDBETTER C A. Development of volatile compounds during fruit maturation: Characterization of apricot and plum × apricot hybrids [J]. Journal of the Science of Food and Agriculture, 1997, 74(4): 541−546. doi: 10.1002/(SICI)1097-0010(199708)74:4<541::AID-JSFA851>3.0.CO;2-D [30] VISAI C, VANOLI M. Volatile compound production during growth and ripening of peaches and nectarines [J]. Scientia Horticulturae, 1997, 70(1): 15−24. doi: 10.1016/S0304-4238(97)00032-0 [31] KALUA C M, BOSS P K. Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L. ) [J]. Journal of Agricultural and Food Chemistry, 2009, 57(9): 3818−3830. doi: 10.1021/jf803471n [32] KALUA C M, BOSS P K. Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L. ) from fruitset to harvest [J]. Australian Journal of Grape and Wine Research, 2010, 16(2): 337−348. doi: 10.1111/j.1755-0238.2010.00096.x [33] MARAIS J. Terpenes in the aroma of grapes and wines: A review [J]. South African Journal of Enology and Viticulture, 2017, 4(2): 49−60. [34] KWASNIEWSKI M T, VANDEN HEUVEL J E, PAN B S, et al. Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentrations in Riesling [J]. Journal of Agricultural and Food Chemistry, 2010, 58(11): 6841−6849. doi: 10.1021/jf904555p [35] 袁园园, 马盼, 门洪文, 等. 巨峰葡萄成熟过程中挥发性香气物质的变化 [J]. 山东农业大学学报(自然科学版), 2015, 46(6):812−816.YUAN Y Y, MA P, MEN H W, et al. Changes of aroma volatiles during berry ripening of kyoho grape [J]. Journal of Shandong Agricultural University (Natural Science Edition), 2015, 46(6): 812−816.(in Chinese) [36] 陈美霞. 杏果实风味物质的组成及其遗传特性的研究[D]. 泰安: 山东农业大学, 2005CHEN M X. Study on the composition and genetic characteristics of flavor substances in apricot fruit[D]. Taian: Shandong Agricultural University, 2005. (in Chinese) [37] NGUYEN D T, LERCH H, ZEMANN A, et al. Separation of derivatized carbohydrates by co-electroosmotic capillary electrophoresis [J]. Chromatographia, 1997, 46(3): 113−121. [38] HEINZ E K, RAMMING DAVID W, FLATH ROBERT A, et al. Investigation of volatile constituents in nectarines. 2. Changes in aroma composition during nectarine maturation [J]. Journal of Agricultural and Food Chemistry, 1988, 36(5): 1003−1006. doi: 10.1021/jf00083a024 [39] CHAPMAN G W Jr, HORVAT R J, FORBUS W R Jr. Physical and chemical changes during the maturation of peaches (cv. Majestic) [J]. Journal of Agricultural and Food Chemistry, 1991, 39(5): 867−870. doi: 10.1021/jf00005a010 -
点击查看大图
图(5) / 表(1)
计量
- 文章访问数: 35
- HTML全文浏览量: 20
- PDF下载量: 2
- 被引次数: 0
