Wu Xinye, Bi Jinfeng, Fauconnier Marie-Laure
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
Laboratory of Chemistry of Natural Molecules Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium.
Foods. 2022 Feb 25;11(5):690. doi: 10.3390/foods11050690.
A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into four cultivars and good classification could be observed by partial least squares discriminant analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, -3-hexenyl acetate, -2-hexen-1-ol, linalool and dodecanol were the most important variables to discriminate apple cultivars. Based on the volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, -2-nonenal and linalool were the critical characterized odor-active compounds among 35 apple varieties over two harvest years. From the present work, seasonal effects greatly influenced the formation of volatiles.
在连续两个收获年份对来自同一种质的大量苹果品种（35个）进行了调查。通过顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）共鉴定出39种挥发性化合物，并采用外标法进行定量。应用主成分分析研究品种与挥发性化合物之间的关系。为了获得更好的区分效果，将35个苹果品种中的23个分为四个栽培品种，通过偏最小二乘判别分析可以观察到良好的分类效果。2-甲基丁酸乙酯、2-甲基-1-丁醇、乙酸-3-己烯酯、-2-己烯-1-醇、芳樟醇和十二烷醇是区分苹果栽培品种的最重要变量。基于挥发性化合物的浓度和阈值，2-甲基丁酸乙酯、己醛、1-己醇、-2-壬烯醛和芳樟醇是两个收获年份中35个苹果品种关键的特征性气味活性化合物。从目前的研究来看，季节效应极大地影响了挥发性化合物的形成。
