Instituto Valenciano de Investigaciones Agrarias (IVIA), Carretera Moncada-Náquera, km 4,5, 46113 Valencia, Spain.
Instituto Nacional de Tecnología Agropecuaria (INTA), Ruta N°9, Km 170, 2930 San Pedro, Argentina.
Food Res Int. 2017 Oct;100(Pt 1):234-243. doi: 10.1016/j.foodres.2017.06.068. Epub 2017 Jun 29.
In recent years, the advantageous traits of three new loquat cultivars have drawn the attention of breeders and growers. All three have spontaneously arisen from the 'Algerie' cultivar: the new 'Xirlero' cultivar is a bud mutant of 'Algerie', while 'Amadeo' and 'Raúl' arose as chance seedlings. Following a non-targeted approach based on HS-SPME-GC-MS, the volatile compounds profile of the fruits from the new cultivars were obtained and compared to the original 'Algerie' cultivar. Carboxylic acids clearly dominated the volatile profile of all the loquat cultivars, but esters, aldehydes, ketones and alcohols were also predominant compounds. Interestingly when the bud mutant event did not lead to marked changes in the volatile compounds complement, pronounced changes in the volatile composition of chance seedling-generated cultivars 'Amadeo' and 'Raúl' were observed. 'Amadeo' fruits showed lower levels of 2-methyl butanoic acid and much higher levels of methylhexanoate, methylbutanoate and 2-hydroxy-5-methylacetophenone. The 'Raúl' cultivar also had a distinctive volatile profile characterised by high levels of C6-aldehydes, (E)-2-hexanal, 2-hexenal, (Z)-3-hexenal and hexanal, and several carotenoid-derived volatiles; e.g. 2-pentene-1,4-dione 1-(1,2,2-trimethylcyclopentyl), (S)-dihydroactinidiolide, isodurene, cis-geranyl acetone, β-damascenone, β-ionone, α-ionone and 3,4-dehydro-β-ionone. These changes in volatiles were associated with a more intense flavour in cultivars 'Amadeo' and 'Raúl', according to the sensory evaluation of the flavour intensity carried out by a semi-trained panel. A metabolomic correlation network analysis provided insights as to how volatiles were regulated, and revealed that the compounds modified in 'Amadeo' were uncoupled from the rest of the volatilome, while the volatiles modified in 'Raul' changed according to specific groups. To conclude, this work provides a holistic view of how the loquat volatilome was affected, and this information was integrated with the physical-chemical-sensory attributes to understand the changes that occur in the new cultivars.
近年来，三个新枇杷品种的优势特征引起了育种家和种植者的关注。这三个品种均自发源自“Algerie”品种：新的“Xirlero”品种是“Algerie”的芽变品种，而“Amadeo”和“Raúl”则是偶然产生的实生苗。采用基于 HS-SPME-GC-MS 的非靶向方法，获得了新品种果实的挥发性化合物图谱，并与原始“Algerie”品种进行了比较。羧酸显然是所有枇杷品种挥发性图谱的主要成分，但酯类、醛类、酮类和醇类也是主要成分。有趣的是，当芽变事件没有导致挥发性化合物组成发生显著变化时，偶然产生的实生苗品种“Amadeo”和“Raúl”的挥发性成分组成发生了显著变化。“Amadeo”果实中的 2-甲基丁酸含量较低，而甲基己酸酯、甲基丁酸酯和 2-羟基-5-甲基苯乙酮的含量较高。“Raúl”品种也具有独特的挥发性图谱，其特点是 C6-醛类、（E）-2-己醛、2-己烯醛、（Z）-3-己烯醛和己醛以及几种类胡萝卜素衍生的挥发性化合物水平较高；例如 2-戊烯-1,4-二酮 1-(1,2,2-三甲基环戊基）、（S）-二氢actinidiolide、异杜松烯、顺式香叶基丙酮、β-大马酮、β-紫罗兰酮、α-紫罗兰酮和 3,4-脱氢-β-紫罗兰酮。根据半训练小组进行的风味强度感官评价，这些挥发性物质的变化与“Amadeo”和“Raúl”品种的风味强度增加有关。代谢组关联网络分析提供了关于挥发性物质如何调节的见解，并表明在“Amadeo”中修饰的化合物与挥发组的其余部分脱耦，而在“Raul”中修饰的挥发性物质则根据特定的组发生变化。总之，这项工作提供了一个整体的视角，了解枇杷挥发物组是如何受到影响的，并将这些信息与物理化学感官属性相结合，以了解新品种中发生的变化。
