Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Food Chem. 2014;152:29-36. doi: 10.1016/j.foodchem.2013.11.092. Epub 2013 Nov 27.
This paper reports the occurrence of both free and glycosidically bound aroma compounds in three sweet cherry cultivars ('Hongdeng', 'Hongyan' and 'Rainier'), with 97 compounds being identified in the three cultivars. The major free volatile compounds found were hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde. The major bound volatile compounds found were benzyl alcohol, geraniol, 2-phenylethanol. Also 4-vinylphenol was found in cherry fruit for the first time, and has a relatively high concentration of the glycosidically-bound form in 'Rainier'. Odour activity values (OAVs) were determined for both free and bound volatiles, with 18 compounds having an OAV above 1. The highest OAVs for three cultivars were (E)-β-ionone, hexanal, decanal and (E)-2-hexenal with the highest being over 800 for (E)-β-ionone in 'Honyang'. From these results, it was concluded that the aroma compounds present were similar in all three cultivars, but there was significant variation found in their levels and hence contribution to the aroma of these cultivars.
本研究报告了三个甜樱桃品种（‘Hongdeng’、‘Hongyan’和‘Rainier’）中游离态和糖苷结合态香气化合物的存在情况，在三个品种中共鉴定出 97 种化合物。发现的主要游离挥发性化合物为己醛、（E）-2-己烯醛、（E）-2-己烯-1-醇、苯甲醇和苯甲醛。发现的主要结合态挥发性化合物为苯甲醇、香叶醇、2-苯乙醇。此外，樱桃果实中首次发现 4-乙烯基苯酚，且在‘Rainier’中以糖苷结合态形式存在的浓度相对较高。还测定了游离和结合态挥发物的气味活度值（OAV），其中有 18 种化合物的 OAV 值高于 1。三个品种中 OAV 值最高的化合物为（E）-β-紫罗兰酮、己醛、癸醛和（E）-2-己烯醛，其中‘Hongyang’中（E）-β-紫罗兰酮的 OAV 值最高，超过 800。根据这些结果，可以得出结论，三个品种中存在的香气化合物相似，但它们的含量存在显著差异，从而对这些品种的香气有不同的贡献。
