Rijk Zwaan Breeding B.V., P.O. Box 40, 2678 ZG De Lier, The Netherlands; Graduate School Experimental Plant Sciences, Wageningen, The Netherlands.
Wageningen UR Plant Breeding, Wageningen University & Research Centre, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
Food Chem. 2012 May 1;132(1):301-10. doi: 10.1016/j.foodchem.2011.10.081. Epub 2011 Oct 31.
In this study volatile and non-volatile compounds, as well as some breeding parameters, were measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids from a commercial breeding program, several cultivated genotypes and one gene bank accession. In addition, all genotypes were evaluated for taste by a trained descriptive sensory expert panel. Metabolic contrasts between genotypes were caused by clusters of volatile and non-volatile compounds, which could be related to metabolic pathways and common biochemical precursors. Clusters of phenolic derivatives, higher alkanes, sesquiterpenes and lipid derived volatiles formed the major determinants of the genotypic differences. Flavour was described with the use of 14 taste attributes, of which the texture related attributes and the sweet-sour contrast were the most discriminatory factors. The attributes juiciness, toughness, crunchiness, stickiness, sweetness, aroma, sourness and fruity/apple taste could be significantly predicted with combined volatile and non-volatile data. Fructose and (E)-2-hexen-1-ol were highly correlated with aroma, fruity/apple taste and sweetness. New relations were found for fruity/apple taste and sweetness with the compounds p-menth-1-en-9-al, (E)-β-ocimene, (Z)-2-penten-1-ol and (E)-geranylacetone. Based on the overall biochemical and sensory results, the perspectives for flavour improvement by breeding are discussed.
在这项研究中，测量了来自商业育种计划、几个栽培品种和一个基因库入口的成熟甜椒（Capsicum annuum）品系和杂种的挥发性和非挥发性化合物，以及一些繁殖参数。此外，所有基因型都由经过培训的描述性感官专家小组进行了口味评估。基因型之间的代谢差异是由挥发性和非挥发性化合物的簇引起的，这些化合物可能与代谢途径和常见的生化前体有关。酚类衍生物、高级烷烃、倍半萜和脂类衍生的挥发性化合物簇构成了基因型差异的主要决定因素。使用 14 种味道属性来描述味道，其中与质地相关的属性和酸甜对比是最具区分性的因素。多汁性、韧性、脆性、粘性、甜度、香气、酸味和果味/苹果味等属性可以用组合的挥发性和非挥发性数据进行显著预测。果糖和（E）-2-己烯-1-醇与香气、果味/苹果味和甜度高度相关。发现了新的关系，即化合物 p-menth-1-en-9-al、（E）-β-ocimene、（Z）-2-戊烯-1-醇和（E）-香叶基丙酮与果味/苹果味和甜度有关。基于整体生化和感官结果，讨论了通过育种改善风味的前景。
