College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2012 Oct 15;134(4):2367-82. doi: 10.1016/j.foodchem.2012.04.053. Epub 2012 Apr 18.
Evaluation of the volatile compounds in fruit provides useful information for plant breeding for improved fruit aroma. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to assess the volatile profile of 33 cultivars of the Chinese pear Pyrus ussuriensis. In all, 108 volatile compounds were identified and there were significant differences in the composition and concentration of volatiles among cultivars. On the basis of principal components analysis (PCA), the cultivars could be divided into four groups: Group 1 contained Reli, Jinxiang, Hongbalixiang, Baibalixiang and Fuwuxiang, cultivars with a high concentration of esters and a low concentration of hydrocarbons. Group 2 contained Qiuxiang, Fuanjianba, Longxiang, Guanhongxiao, Shanli24 and Wuxiangli, cultivars with high concentrations of hydrocarbons and low concentrations of esters. Group 3 contained Shatangli and Manyuanxiang, cultivars with high concentrations of aldehydes. Group 4 contained the other 25 cultivars.
对果实中的挥发性化合物进行评估可为改良果实香气的植物育种提供有用信息。本研究采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术，评估了 33 个砂梨品种（Pyrus ussuriensis）的挥发性成分。共鉴定出 108 种挥发性化合物，品种间挥发性成分的组成和浓度存在显著差异。基于主成分分析（PCA），可将品种分为 4 组：第 1 组包括‘瑞光’、‘金香’、‘红巴梨香’、‘白巴梨香’和‘福五香’，该组酯类浓度高，烃类浓度低。第 2 组包括‘秋香’、‘福安尖把’、‘龙香’、‘观红笑’、‘山礼 24 和‘无香梨’，该组烃类浓度高，酯类浓度低。第 3 组包括‘沙糖梨’和‘满园香’，该组醛类浓度高。第 4 组包括其余 25 个品种。
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