Wu Dan, Cheng Huan, Chen Jianle, Ye Xingqian, Liu Ying
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China.
National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Hangzhou, 310058 China.
J Food Sci Technol. 2019 Feb;56(2):654-662. doi: 10.1007/s13197-018-3520-4. Epub 2018 Dec 1.
The study evaluated the flavor related properties of the Chinese bayberry () during different growth stages. The weight, total soluble solids, sugar composition and total anthocyanin content were the highest in full-ripe bayberry fruit. Total phenolic content decreased during growth and full-ripe fruit juice showed the lowest antioxidant activities (DPPH, FRAP, and ABTS). Forty-seven volatiles were detected in the different ripening stages of bayberry, and 20 of them were identified as important aroma contributors using GC-MS-O. PCA based on the data of GC-MS and electronic nose allowed to clearly differentiate all the ripening stages. The results also indicated that D-limonene (D3) with "lemon, citrus" note was most closely associated with the unripe bayberry, nonanal (A5, "citrus, flower" note), decanal (A7, "orange" note), β-ocimene (D5, "mushroom" note), and isocaryophyllene (D8, "wood" note) were associated with the mid-ripe bayberry, and the full-ripe bayberry fruit were characterized by hexanal (A1, "green" note), ()-2-octenal (A4, "green" note), ()-2-nonenal (A6, "cucumber" note), 1-hexanol (B1, "green" note), ()-3-nonen-1-ol (B3, "cucumber" note), and methyl benzoate (C6, "herb" note).
该研究评估了不同生长阶段杨梅的风味相关特性。完熟杨梅果实的重量、总可溶性固形物、糖组成和总花青素含量最高。总酚含量在生长过程中下降，完熟果实果汁的抗氧化活性（DPPH、FRAP和ABTS）最低。在杨梅的不同成熟阶段检测到47种挥发性成分，其中20种通过气相色谱 - 质谱 - 嗅闻联用（GC-MS-O）被鉴定为重要的香气成分。基于气相色谱 - 质谱（GC-MS）数据和电子鼻的主成分分析（PCA）能够清晰区分所有成熟阶段。结果还表明，具有“柠檬、柑橘”香气的D-柠檬烯（D3）与未成熟杨梅密切相关，壬醛（A5，“柑橘、花香”香气）、癸醛（A7，“橙子”香气）、β-罗勒烯（D5，“蘑菇”香气）和异石竹烯（D8，“木材”香气）与中熟杨梅相关，而完熟杨梅果实的特征香气成分有己醛（A1，“青香”香气）、（±）-2-辛烯醛（A4，“青香”香气）、（±）-2-壬烯醛（A6，“黄瓜”香气）、1-己醇（B1，“青香”香气）、（±）-3-壬烯-1-醇（B3，“黄瓜”香气）和苯甲酸甲酯（C6，“草本”香气）。
