• 中文核心期刊
  • CSCD来源期刊
  • 中国科技核心期刊
  • CA、CABI、ZR收录期刊

留言板

尊敬的读者、作者、审稿人, 关于本刊的投稿、审稿、编辑和出版的任何问题, 您可以本页添加留言。我们将尽快给您答复。谢谢您的支持!

姓名
邮箱
手机号码
标题
留言内容
验证码

不同发育期黄金百香果果皮挥发性物质和游离氨基酸成分

吴斌 黄东梅 邢文婷 黄利雄 杨其军 宋顺

吴斌,黄东梅,邢文婷,等. 不同发育期黄金百香果果皮挥发性物质和游离氨基酸成分 [J]. 福建农业学报,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008
引用本文: 吴斌,黄东梅,邢文婷,等. 不同发育期黄金百香果果皮挥发性物质和游离氨基酸成分 [J]. 福建农业学报,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008
WU B, HUANG D M, XING W T, et al. Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages [J]. Fujian Journal of Agricultural Sciences,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008
Citation: WU B, HUANG D M, XING W T, et al. Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages [J]. Fujian Journal of Agricultural Sciences,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008

不同发育期黄金百香果果皮挥发性物质和游离氨基酸成分

doi: 10.19303/j.issn.1008-0384.2024.01.008
基金项目: 海南省科技计划项目(ZDYF2022XDNY177、ZDYF2021XDNY119);海南省百香果育种联合攻关项目(2024年)
详细信息
    作者简介:

    吴斌(1989 —),男,硕士,助理研究员,主要从事西番莲育种及果实品质形成机理研究,E-mail:wubin520327@163.com

    通讯作者:

    宋顺(1984 —),男,博士,副研究员,主要从事西番莲分子育种研究,E-mail:sss1984006@163.com

  • 中图分类号: S667.9

Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages

  • 摘要:   目的  研究不同发育期黄金百香果果皮挥发性成分和游离氨基酸成分的组成和动态变化规律,明确关键呈味氨基酸和特征差异挥发性成分,为黄金百香果果皮的芳香调控、产品开发及综合利用等提供参考。  方法  采用氨基酸分析仪和顶空固相微萃取气质联用仪(HS-SPME-GC-MS),检测不同发育期(T1~T7)果皮中的游离氨基酸和挥发性物质,并进行差异性分析。  结果  果皮中共检测出游离氨基酸(Free amino acid, FAA)15种。呈味氨基酸中的芳香类氨基酸含量最高,在T7时达到最大值(98.48 mg·hg−1),占比为39.03%。OPLS-DA和滋味活度值(TAV)分析表明,胱氨酸为影响香气形成的关键呈味氨基酸。果皮中共检测出90种挥发性物质,T1~T6时期以醛类为主,T7时期以萜烯类为主。OPLS-DA和ROAV分析表明,特征差异挥发性成分有9种,其中T1~T5时期以1-辛烯-3-酮为主,其次为苯甲醛(T1~T4时期)和庚醛(T5时期),T6和T7时期以(E)-β-大马烯酮的贡献作用最大。  结论  胱氨酸是影响黄金百香果果皮香气形成的关键呈味氨基酸。黄金百香果果皮挥发性物质在不同发育期存在特异性,其中果皮着色期(T1~T5)以1-辛烯-3-酮为主,完全成熟期(T6和T7)以(E)-β-大马烯酮的贡献作用最大。
  • 图  1  发育期黄金百香果果皮挥发性物质组成

    Figure  1.  Volatiles in Yellow Passion Fruit pericarp at fruit growth stages

    图  2  发育期黄金百香果果皮挥发性成分维恩图

    Figure  2.  Venn diagram on volatiles in Yellow Passion Fruit pericarp at fruit growth stages

    表  1  发育期黄金百香果果皮游离氨基酸组成

    Table  1.   FAAs in Yellow Passion Fruit pericarp at fruit growth stages (单位:mg·g−1

    游离氨基酸
    FAAs
    时期 Period
    T1T2T3T4T5T6T7
    天冬氨酸 Asp0.1606±0.0069 ab0.1432±0.0153 b0.1380±0.0166 b0.1885±0.0274 a0.1593±0.0189 ab0.1553±0.0215 ab0.1771±0.0282 ab
    天冬酰胺 Asn0.9362±0.1022 b0.7631±0.0286 c0.7267±0.0183 c1.6309±0.1729 a0.3255±0.0178 de0.4643±0.0564 d0.2866±0.0433 e
    谷氨酸 Glu0.1557±0.0239 ab0.1323±0.0091 bc0.1712±0.0203 a0.1769±0.0124 a0.0725±0.0110 e0.1012±0.0121 d0.1154±0.0168 cd
    甘氨酸 Gly0.0073±0.0007 abc0.0092±0.0011 a0.0080±0.0009 ab0.0086±0.0024 ab0.0038±0.0022 d0.0058±0.0017 bcd0.0051±0.0003 cd
    丙氨酸 Ala0.0168±0.0018 cd0.0228±0.0041 ab0.0192±0.0031 bc0.0264±0.0029 a0.0268±0.0027 a0.0137±0.0021 d0.0182±0.0028 bcd
    胱氨酸(Cys)20.4918±0.0786 c0.5518±0.0363 c0.5332±0.0113 c0.4982±0.0222 c0.5038±0.0399 c0.8643±0.0514 b0.9632±0.0385 a
    异亮氨酸 Ile0.0050±0.0007 c0.0053±0.0006 c0.0142±0.0026 a0.0049±0.0008 c0.0048±0.0006 c0.0058±0.0003 c0.0080±0.0008 b
    亮氨酸 Leu0.0168±0.0024 a0.0170±0.0028 a0.0153±0.0006 ab0.0137±0.0007 ab0.0136±0.0030 ab0.0155±0.0014 ab0.0128±0.0018 b
    苯丙氨酸 Phe0.0128±0.0026 cd0.0099±0.0012 d0.0226±0.0028 b0.0291±0.0057 a0.0182±0.0028 bc0.0213±0.0029 b0.0216±0.0029 b
    β-氨基异丁酸 β-AiBA0.3621±0.0340 a0.3072±0.0291 ab0.2966±0.0279 b0.2790±0.0258 b0.2791±0.0338 b0.2749±0.0342 b0.2597±0.0378 b
    组氨酸 His0.2260±0.0167 a0.1295±0.0210 d0.1483±0.0059 cd0.1697±0.0174 bc0.1843±0.0070 b0.1701±0.0194 bc0.2189±0.0074 a
    赖氨酸 Lys0.0132±0.0033 c0.0112±0.0015 c0.0127±0.0014 c0.0199±0.0013 b0.0128±0.0018 c0.0225±0.0028 b0.0273±0.0028 a
    氯化铵 NH40.0276±0.0021 b0.0274±0.0018 b0.0268±0.0015 b0.0442±0.0037 a0.0163±0.0032 d0.0238±0.0019 bc0.0216±0.0018 c
    精氨酸 Arg0.0236±0.0027 e0.0218±0.0033 e0.0237±0.0045 e0.0578±0.0046 d0.0989±0.0128 c0.1240±0.0117 b0.3583±0.0307 a
    脯氨酸 Pro0.1879±0.0302 b0.2370±0.0114 a0.2531±0.0101 a0.2111±0.0042 b0.1158±0.0123 c0.1039±0.0069 c0.0293±0.0034 d
    总游离氨基酸 TOFAA2.6433±0.2651 b2.3887±0.0915 b2.4094±0.0464 b3.3589±0.2154 a1.8354±0.0696 c2.3662±0.1523 b2.5229±0.1389 b
    必需氨基酸 EAA0.0478±0.0077 b0.0435±0.0051 b0.0648±0.0055 a0.0676±0.0080 a0.0494±0.0019 b0.0651±0.0064 a0.0696±0.0026 a
    半必需氨基酸 SAA0.2496±0.0146 cd0.1512±0.0199 e0.1719±0.0090 e0.2276±0.0200 d0.2832±0.0174 bc0.2941±0.0306 b0.5772±0.0379 a
    非必需氨基酸 NEAA1.9563±0.2181 b1.8594±0.0470 bc1.8494±0.0254 bc2.7406±0.1672 a1.2075±0.0191 e1.7084±0.1114 cd1.5949±0.0997 d
    同行数据后不同小写字母表示差异显著(P<0.05)。
    Data with different lowercase letters on same row indicate significant difference at P<0.05.
    下载: 导出CSV

    表  2  发育期黄金百香果果皮呈味氨基酸含量

    Table  2.   The pericarp of Yellow Passion Fruit exhibits flavor amino acid content during the growth period (单位:mg·g−1

    呈味氨基酸
    Flavor amino acid
    发育期 Developmental stage
    T1 T2 T3 T4 T5 T6 T7
    鲜味氨基酸 DAA 0.329 4±0.028 4 ab 0.286 7±0.021 4 bc 0.322 0±0.029 0 b 0.385 3±0.026 1 a 0.244 5±0.027 8 c 0.279 0±0.029 9 bc 0.319 7±0.032 9 b
    甜味氨基酸 SAA 0.438 0±0.031 3 a 0.398 4±0.036 1 a 0.428 5±0.008 5 a 0.415 8±0.020 9 a 0.330 7±0.019 5 b 0.293 4±0.023 5 bc 0.271 5±0.005 4 c
    苦味氨基酸 BAA 0.045 5±0.004 5 e 0.044 1±0.002 6 e 0.053 1±0.005 9 de 0.076 4±0.004 0 d 0.117 3±0.013 5 c 0.145 3±0.011 5 b 0.379 1±0.030 4 a
    芳香类氨基酸 AAA 0.504 6±0.081 1 c 0.561 7±0.037 4 c 0.555 8±0.013 3 c 0.527 2±0.022 6 c 0.522 0±0.037 1 c 0.885 6±0.048 7 b 0.984 8±0.041 3 a
    同行数据后不同小写字母表示不同时期间差异显著(P<0.05)。
    Different lowercase letters after peer data indicate significant differences during different time periods (P<0.05).
    下载: 导出CSV

    表  3  发育期黄金百香果果皮中呈味氨基酸及TAV

    Table  3.   Flavor amino acids and TAVs in Yellow Passion Fruit pericarp at fruit growth stages

    种类
    Species
    氨基酸
    Amino acid
    味觉阈值[20]
    Taste threshold/ (mg·g−1)
    滋味活度值 TAV
    T1T2T3T4T5T6T7
    鲜味氨基酸 DAAAsp1.000.1610.1430.1520.1880.1590.1550.177
    Glu0.300.520.440.480.590.240.340.38
    Lys0.500.030.020.020.040.030.040.05
    甜味氨基酸 SAAGly1.300.010.010.010.010.000.000.00
    Ala0.600.030.040.030.040.040.020.03
    His0.201.130.650.890.850.920.851.09
    Pro3.000.060.080.070.070.040.030.01
    苦味氨基酸 BAAIle0.900.010.010.010.010.010.010.01
    Leu1.900.010.010.010.010.010.010.01
    Arg0.500.050.040.050.120.200.250.72
    芳香类氨基酸 AAA(Cys)20.0224.5927.5926.0924.9125.1943.2148.16
    Phe0.900.010.010.010.030.020.020.02
    下载: 导出CSV

    表  4  发育期黄金百香果果皮挥发性物质的气味描述、香气阈值及相对香气活度值

    Table  4.   Description, threshold, and ROAV of volatiles in Yellow Passion Fruit pericarp at fruit growth stages

    挥发性物质
    Volatile substances
    香气阈值
    Odor thresholds /(μg·kg−1)
    相对气味活度值 ROAV香气描述
    Odor description
    T1T2T3T4T5T6T7
    异戊醛
    3-Methyl butanal
    1.10[21] 0.00 0.00 0.00 0.00 3.84 0.05 0.02 巧克力味、麦芽味[22]
    庚醛
    Heptanal
    3.00[23-25] 5.40 4.21 4.18 4.62 57.09 0.62 0.28 油味、草味[22]
    (E)-2-己烯醛
    (E)-2-Hexenal
    17.00[25-29] 15.77 15.31 10.52 10.19 30.97 0.57 0.20 草味、脂肪味[22]
    1-辛烯-3-酮
    1-Octen-3-one
    0.05[23] 100.00 100.00 100.00 100.00 100.00 1.45 0.86 蘑菇味[22,23]
    正辛醛
    Octanal
    0.70[25,29] 16.76 22.09 33.84 24.96 30.14 1.03 0.17 脂肪味、蜂蜜、柑橘、柠檬、果味[22,23,25]
    苯甲醛
    Benzaldehyde
    350.00[29,30] 43.70 52.19 52.63 48.49 5.41 0.09 0.00 樱桃、杏仁味,烤肉,焦糖,苦味[31-33]
    苯乙醛
    Phenylacetaldehyde
    4.00[23,25,29,34] 0.00 0.00 0.00 1.71 4.10 0.10 0.03 刺鼻的绿色气味、风信子、花香、玫瑰味[23,25]
    (E)-β-大马烯酮
    (E)-β-Damascenone
    0.00075[24] 0.00 0.00 0.00 0.00 0.00 100.00 100.00 玫瑰、花香,蜂蜜味、甜香,果香、烤苹果味[24,25]
    γ-癸内酯
    γ-Decalactone
    1.00[23] 4.27 2.41 6.51 9.40 31.99 0.28 0.08 桃味、杏、椰子、果香,甜味[22,23,26,35]
    下载: 导出CSV
  • [1] RINALDI M M, COSTA A M, FALEIRO F G, et al. Conservação pós-colheita de frutos de Passiflora setacea DC. submetidos a diferentes sanitizantes e temperaturas de armazenamento[J]. Brazilian Journal of Food Technology, 2017, 20: ■-■(页码?请补充).

    RINALDI M M, COSTA A M, FALEIRO F G, et al. Conservação pós-colheita de frutos de Passiflora setacea DC. submetidos a diferentes sanitizantes e temperaturas de armazenamento [J]. Brazilian Journal of Food Technology, 2017, 20−e2016046.
    [2] 冯颖, 张萍萍, 赵存朝, 等. 响应面优化百香果果皮果脯制备工艺 [J]. 食品工业科技, 2022, 43(17):275−282.

    FENG Y, ZHANG P P, ZHAO C C, et al. Optimization of preparation technology of passion fruit peel and preserved fruit by response surface methodology [J]. Science and Technology of Food Industry, 2022, 43(17): 275−282.(in Chinese)
    [3] 刘文静, 潘葳, 吴建鸿. 5种百香果品系间氨基酸组成比较及评价分析 [J]. 食品工业科技, 2019, 40(24):237−241.

    LIU W J, PAN W, WU J H. Comparative analysis and evaluation of amino acids composition among five passion fruit varieties [J]. Science and Technology of Food Industry, 2019, 40(24): 237−241.(in Chinese)
    [4] 邝瑞彬, 孔凡利, 杨护, 等. 百香果果汁营养特性分析与评价 [J]. 食品工业科技, 2021, 42(9):347−357.

    KUANG R B, KONG F L, YANG H, et al. Analysis and assessment of nutritional components of passion fruits juice [J]. Science and Technology of Food Industry, 2021, 42(9): 347−357.(in Chinese)
    [5] 董经崇, 胡文效, 邱磊, 等. ‘玫瑰香’葡萄皮游离态和结合态香气成分分析 [J]. 中外葡萄与葡萄酒, 2022(4):14−22.

    DONG J C, HU W X, QIU L, et al. Analysis of free and combined aroma components in’Muscat hamburg’ grape skin [J]. Sino-Overseas Grapevine & Wine, 2022(4): 14−22.(in Chinese)
    [6] 李春秀, 李勋兰, 梁国鲁, 等. 不同成熟阶段柠檬果皮挥发物和酚类成分分析 [J]. 食品科学, 2022, 43(4):215−224.

    LI C X, LI X L, LIANG G L, et al. Analysis of volatile components and phenols from peels of two lemon cultivars during fruit ripening [J]. Food Science, 2022, 43(4): 215−224.(in Chinese)
    [7] 张赫宇, 徐瑞, 李勇. 不同萃取头对橘子皮挥发性化合物的研究 [J]. 现代食品, 2022, 28(6):140−145.

    ZHANG H Y, XU R, LI Y. Research of volatile substances in orange peels by different extraction fibers [J]. Modern Food, 2022, 28(6): 140−145.(in Chinese)
    [8] 赵明, 邹瑜, 何海旺, 等. 基于GC-MS的不同香蕉品种果实香气品质分析 [J]. 西南农业学报, 2021, 34(5):964−970.

    ZHAO M, ZOU Y, HE H W, et al. Analysis of aromatic components from six banana varieties by GC-MS [J]. Southwest China Journal of Agricultural Sciences, 2021, 34(5): 964−970.(in Chinese)
    [9] ZHANG X M, JIA H J. Changes in aroma volatile compounds and ethylene production during Hujingmilu peach (Prunus persica L. ) fruit development [J]. Journal of Plant Physiology and Molecular Biology, 2005, 31(1): 41−46.
    [10] 刘士健. 腊肉加工过程中主体风味物质变化研究[D]. 重庆: 西南农业大学, 2005.

    LIU S J. Study on change of main flavour composition in preserved ham during processing[D]. Chongqing: Agricultural University Of Southwest, 2005. (in Chinese)
    [11] 朱奕凡, 王妍, 汪国云, 等. 不同杨梅品种果实游离氨基酸组成分析 [J]. 浙江大学学报(农业与生命科学版), 2021, 47(6):736−742.

    ZHU Y F, WANG Y, WANG G Y, et al. Analysis of free amino acid composition in fruits of different bayberry(Morella rubra) varieties [J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 736−742.(in Chinese)
    [12] KIEFFER D A, PICCOLO B D, VAZIRI N D, et al. Resistant starch alters gut microbiome and metabolomic profiles concurrent with amelioration of chronic kidney disease in rats [J]. American Journal of Physiology Renal Physiology, 2016, 310(9): F857−F871. doi: 10.1152/ajprenal.00513.2015
    [13] 郭艳峰, 吴惠婵, 夏雨, 等. 百香果不同发育阶段果汁挥发性成分研究 [J]. 福建农业学报, 2017, 32(3):299−304.

    GUO Y F, WU H C, XIA Y, et al. Volatiles in juice of passion fruitsat different developmental stages [J]. Fujian Journal of Agricultural Sciences, 2017, 32(3): 299−304.(in Chinese)
    [14] 陈庆, 贾强, 董浩, 等. 紫红百香果果汁挥发性香气分析及仿香研究 [J]. 现代食品科技, 2018, 34(12):258−263.

    CHEN Q, JIA Q, DONG H, et al. Studies on volatile aroma compounds of the juice of purple Passiflora edulis and aroma simulation experiments [J]. Modern Food Science and Technology, 2018, 34(12): 258−263.(in Chinese)
    [15] 潘葳, 刘文静, 韦航, 等. 不同品种百香果果汁营养与香气成分的比较 [J]. 食品科学, 2019, 40(22):277−286. doi: 10.7506/spkx1002-6630-20181218-201

    PAN W, LIU W J, WEI H, et al. Comparative analysis of nutritional and aroma components in passion fruit juices from five cultivars [J]. Food Science, 2019, 40(22): 277−286.(in Chinese) doi: 10.7506/spkx1002-6630-20181218-201
    [16] 何洁, 莫仁甫, 廖洁, 等. 紫果西番莲中游离氨基酸主成分分析 [J]. 轻工科技, 2018, 34(11):5−7.

    HE J, MO R F, LIAO J, et al. Principal component analysis of free amino acids in Passiflora edulis [J]. Light Industry Science and Technology, 2018, 34(11): 5−7.(in Chinese)
    [17] 国家市场监督管理总局, 国家标准化管理委员会. 植物中游离氨基酸的测定: GB/T 30987—2020[S]. 北京: 中国标准出版社, 2020.
    [18] 谷镇, 杨焱. 食用菌呈香呈味物质研究进展 [J]. 食品工业科技, 2013, 34(5):363−367.

    GU Z, YANG Y. Research progress in flavor components of edible fungus [J]. Science and Technology of Food Industry, 2013, 34(5): 363−367.(in Chinese)
    [19] PRIPIS-NICOLAU L, DE REVEL G, BERTRAND A, et al. Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions [J]. Journal of Agricultural and Food Chemistry, 2000, 48(9): 3761−3766. doi: 10.1021/jf991024w
    [20] 林媚, 张伟清, 王天玉, 等. 15个杂交柑橘品种的果实游离氨基酸组成及其对风味品质的影响 [J]. 果树学报, 2022, 39(3):352−365.

    LIN M, ZHANG W Q, WANG T Y, et al. Study on the composition of free amino acid and the effects on fruit flavor quality in 15 hybrid citrus varieties [J]. Journal of Fruit Science, 2022, 39(3): 352−365.(in Chinese)
    [21] VAN GEMERT L J. Odour thresholds: Compilations of odour threshold values in air, water and other media [M]. Publisher: Oliemans Punter & Partners BV, Zeist, The Netherlands, 2011.
    [22] LIU X S, LIU J B, YANG Z M, et al. Aroma-active compounds in Jinhua ham produced with different fermentation periods [J]. Molecules, 2014, 19(11): 19097−19113. doi: 10.3390/molecules191119097
    [23] BURDOCK, GEORGE A. Fenaroli's handbook of flavor ingredients(6th ed. ) [M]. Boca Raton: CRC Press, 2010.
    [24] 王超. 新疆引种红枣风味特征研究[D]. 杨凌: 西北农林科技大学, 2021.

    WANG C. Study on the flavor characteristics of introduced jujube from Xinjiang[D]. Yangling: Northwest A & F University, 2021. (in Chinese)
    [25] 张文文. 鲜食葡萄香气特征与感官品评的研究[D]. 上海: 上海交通大学, 2018.

    ZHANG W W. Study on the characteristics of aroma and sensory evaluation of table grapes[D]. Shanghai: Shanghai Jiao Tong University, 2018. (in Chinese)
    [26] GENOVESE A, LAMORTE S A, GAMBUTI A, et al. Aroma of Aglianico and Uva di Troia grapes by aromatic series [J]. Food Research International, 2013, 53(1): 15−23. doi: 10.1016/j.foodres.2013.03.051
    [27] 谢永恒. 甜瓜中关键香气物质鉴定及其相互作用研究[D]. 上海: 上海应用技术大学, 2021

    XIE Y H. Identification and perceptual interaction of key aroma compounds in muskmelon[D]. Shanghai: Shanghai Institute of Technology, 2021. (in Chinese)
    [28] 李维妮, 郭春锋, 张宇翔, 等. 气相色谱-质谱法分析乳酸菌发酵苹果汁香气成分 [J]. 食品科学, 2017, 38(4):146−154.

    LI W N, GUO C F, ZHANG Y X, et al. GC-MS analysis of aroma components of apple juice fermented with lactic acid bacteria [J]. Food Science, 2017, 38(4): 146−154.(in Chinese)
    [29] PINO J A, MESA J. Contribution of volatile compounds to mango (Mangifera indica L. ) aroma [J]. Flavour and Fragrance Journal, 2006, 21(2): 207−213. doi: 10.1002/ffj.1703
    [30] WANG L B, BAI J H, YU Z F. Responses of volatile compounds in inner tissues on refrigeration in full ripe tomatoes [J]. Journal of Food Processing and Preservation, 2017, 41(6): e13272. doi: 10.1111/jfpp.13272
    [31] 李晓颍, 武军凯, 王海静, 等. 欧李果实发育期内挥发性成分变化特征 [J]. 中国农业科学, 2021, 54(9):1964−1980.

    LI X Y, WU J K, WANG H J, et al. Characterization of volatiles changes in Chinese dwarf cherry fruit during its development [J]. Scientia Agricultura Sinica, 2021, 54(9): 1964−1980.(in Chinese)
    [32] NOGUEROL-PATO R, GONZÁLEZ-BARREIRO C, CANCHO-GRANDE B, et al. Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines [J]. Food Chemistry, 2009, 117(3): 473−484. doi: 10.1016/j.foodchem.2009.04.014
    [33] KIM Y, LEE K G, KIM M K. Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference [J]. Journal of Food Science and Technology, 2016, 53(10): 3735−3743. doi: 10.1007/s13197-016-2349-y
    [34] 孙宝国, 陈海涛. 食用调香术[M]. 3版. 北京: 化学工业出版社, 2017.
    [35] DU X F, PLOTTO A, BALDWIN E, et al. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis [J]. Journal of Agricultural and Food Chemistry, 2011, 59(23): 12569−12577. doi: 10.1021/jf2030924
    [36] QIN G H, TAO S T, ZHANG H P, et al. Evolution of the aroma volatiles of pear fruits supplemented with fatty acid metabolic precursors [J]. Molecules, 2014, 19(12): 20183−20196. doi: 10.3390/molecules191220183
    [37] 王博, 李霁昕, 李经纬, 等. 采后苯并噻重氮处理对‘玉金香’甜瓜氨基酸代谢酯类香气物质及其代谢机理的影响 [J]. 食品科学, 2018, 39(17):212−220.

    WANG B, LI J X, LI J W, et al. Effect of postharvest benzothiadiazole treatment on aroma esters derived from amino acid metabolism and metabolic mechanism in ‘Yujinxiang’ melon [J]. Food Science, 2018, 39(17): 212−220.(in Chinese)
    [38] 程远, 万红建, 姚祝平, 等. 不同品种樱桃番茄氨基酸组成及风味分析 [J]. 核农学报, 2019, 33(11):2177−2185.

    CHENG Y, WAN H J, YAO Z P, et al. Comparative analysis of the amino acid constitution and flavor quality in different cherry tomato varieties [J]. Journal of Nuclear Agricultural Sciences, 2019, 33(11): 2177−2185.(in Chinese)
    [39] 侯娜, 赵莉莉, 魏安智, 等. 不同种质花椒氨基酸组成及营养价值评价 [J]. 食品科学, 2017, 38(18):113−118. doi: 10.7506/spkx1002-6630-201718018

    HOU N, ZHAO L L, WEI A Z, et al. Amino acid composition and nutritional quality evaluation of different germplasms of Chinese prickly ash(Zanthoxylum bungeanum maxim) [J]. Food Science, 2017, 38(18): 113−118.(in Chinese) doi: 10.7506/spkx1002-6630-201718018
    [40] 方灵, 孔宝玉, 韦航, 等. 不同发育阶段黄金百香果挥发性成分差异性研究 [J]. 果树学报, 2022, 39(12):2376−2389.

    FANG L, KONG B Y, WEI H, et al. Study on variation of volatile components in Golden Passion Fruit at different development stages [J]. Journal of Fruit Science, 2022, 39(12): 2376−2389.(in Chinese)
    [41] POLLIEN P, FAY L B, BAUMGARTNER M, et al. First attempt of odorant quantitation using gas chromatography-olfactometry [J]. Analytical Chemistry, 1999, 71(23): 5391−5397. doi: 10.1021/ac990367q
    [42] BUETTNER A, SCHIEBERLE P. Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments [J]. Journal of Agricultural and Food Chemistry, 2001, 49(5): 2387−2394. doi: 10.1021/jf001363l
    [43] SEROT T, PROST C, VISAN L, et al. Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods [J]. Journal of Agricultural and Food Chemistry, 2001, 49(4): 1909−1914. doi: 10.1021/jf0012291
    [44] XIONG C, LI Q, LI S H, et al. In vitro antimicrobial activities and mechanism of 1-octen-3-ol against food-related bacteria and pathogenic fungi [J]. Journal of Oleo Science, 2017, 66(9): 1041−1049. doi: 10.5650/jos.ess16196
  • 加载中
图(2) / 表(4)
计量
  • 文章访问数:  313
  • HTML全文浏览量:  161
  • PDF下载量:  78
  • 被引次数: 0
出版历程
  • 收稿日期:  2023-06-18
  • 修回日期:  2023-07-15
  • 网络出版日期:  2023-10-25
  • 刊出日期:  2024-01-28

目录

    /

    返回文章
    返回