Wang Qian, Wei Yingying, Jiang Shu, Wang Xingxing, Xu Feng, Wang Hongfei, Shao Xingfeng
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
Food Res Int. 2020 Nov;137:109653. doi: 10.1016/j.foodres.2020.109653. Epub 2020 Sep 2.
The objective of this study was to investigate flavor development, and subsequent consumer acceptance, in peach fruit treated with 1-methylcyclopropene (1-MCP) during the room-temperature storage. Gas chromatography coupled to mass spectrometry (GC-MS) and proton nuclear magnetic resonance (H NMR) showed that 12 compounds were significantly affected by 1-MCP. Of these, linalyl acetate and sucrose contribute positively to consumer acceptance, while benzaldehyde and histidine have negative effects. 1-MCP treatment inhibits the emission of aroma during the early storage of peach fruit but not during later storage period, and extends the time required for peaches to reach maximum consumer acceptance from 2 to 4 days. This shift may be due to increased levels of positive flavor compounds (linalyl acetate and sucrose) and decreased levels of negative flavor compounds (benzaldehyde and histidine) later in the storage period.
本研究的目的是调查在室温储存期间用1-甲基环丙烯（1-MCP）处理的桃果实中的风味发展以及随后的消费者接受度。气相色谱-质谱联用（GC-MS）和质子核磁共振（¹H NMR）表明，12种化合物受到1-MCP的显著影响。其中，乙酸芳樟酯和蔗糖对消费者接受度有积极贡献，而苯甲醛和组氨酸有负面影响。1-MCP处理抑制了桃果实在储存初期的香气释放，但在后期储存期则没有，并且将桃子达到最大消费者接受度所需的时间从2天延长至4天。这种变化可能是由于在储存后期，积极风味化合物（乙酸芳樟酯和蔗糖）水平增加，消极风味化合物（苯甲醛和组氨酸）水平降低。
