Hou Jinxue, Liang Lu, Wang Yuanxing
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
Food Res Int. 2020 Oct;136:109333. doi: 10.1016/j.foodres.2020.109333. Epub 2020 May 19.
This study investigated the changes in volatile organic compounds (VOCs) of navel orange during fruit maturation. The volatiles in navel orange from July (young fruit period) to November (commercial maturation period) were separated by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS). Fifty-seven VOCs were identified and classified into five groups. Through principal component analysis, the samples of different months were discriminated, and one-way analysis of variance showed that 55 volatiles significantly differed during growth. Among the VOCs, the relative concentration of monoterpenes increased with maturity, and D-limonene was the component with the highest content. Similar behavior was exhibited for aldehydes, reaching the maximum content in November. On the contrary, esters decreased its concentration from July to November. The concentration of sesquiterpenes gradually increased, reaching the maximum level between August and November. Moreover, alcohols reached theirs largest content in September, β-Linalool had the highest content among the alcohols. These results provided important theoretical support for the development of navel orange components and comprehensively elucidate the flavor characteristics during the ripening of navel orange.
本研究调查了脐橙果实成熟过程中挥发性有机化合物（VOCs）的变化。采用顶空固相微萃取（HS-SPME）法分离了7月（幼果期）至11月（商业成熟期）脐橙中的挥发性成分，并利用气相色谱-质谱联用（GC-MS）进行分析。共鉴定出57种VOCs，并分为五类。通过主成分分析，区分了不同月份的样品，单因素方差分析表明，55种挥发性成分在生长过程中存在显著差异。在VOCs中，单萜类化合物的相对浓度随成熟度增加，D-柠檬烯是含量最高的成分。醛类也表现出类似的行为，在11月达到最大含量。相反，酯类从7月到11月浓度降低。倍半萜类化合物的浓度逐渐增加，在8月至11月间达到最高水平。此外，醇类在9月含量最高，β-芳樟醇是醇类中含量最高的。这些结果为脐橙成分的开发提供了重要的理论支持，并全面阐明了脐橙成熟过程中的风味特征。
