College of Horticulture, Northwest Agricultural & Forestry University, Yangling, Shaanxi 712100, China.
College of Horticulture, Northwest Agricultural & Forestry University, Yangling, Shaanxi 712100, China.
Food Chem. 2020 Oct 15;327:127074. doi: 10.1016/j.foodchem.2020.127074. Epub 2020 May 16.
'Honeycrisp' is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcohols, and sesquiterpenoids. Most of these components showed maxima at the fruit's climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alcohol contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatography-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in 'Honeycrisp' apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of 'Honeycrisp' apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes.
“蜜脆”是一种广受欢迎的苹果品种，因其外观和风味俱佳。我们研究了其香气特征和典型香气。在果实发育过程中，香气主要由醛类物质主导，而在采后贮藏过程中，果实积累了丰富的酯类、醇类和倍半萜烯。这些成分中的大多数在果实呼吸跃变高峰期达到最大值。果皮中的倍半萜烯、醛类和酯类的种类和含量均高于果肉，而醇类的含量和种类在果肉和果皮之间相当。香气萃取稀释分析和气相色谱-嗅觉分析表明，己基 2-甲基丁酸酯、α-法尼烯、1,3-辛二醇、己醛、(E)-2-己烯醛、己醇、丁醇和 2-甲基丁醇是“蜜脆”苹果中最具潜力的气味化合物。香气重建和缺失试验结合感官分析表明，己基 2-甲基丁酸酯是“蜜脆”苹果强烈果味的原因，而其他醇类、醛类和α-法尼烯是其背景香气的必要成分。
