Wang Jue, Fan Rui, Zhong Yiming, Luo Hongli, Hao Chaoyun
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science (CATAS), Wanning 571533, China.
College of Tropical Crops, Hainan University, Haikou 570228, China.
Foods. 2022 Aug 21;11(16):2528. doi: 10.3390/foods11162528.
The differences in VOCs can affect the flavor and medicinal value of cabya, and the flavor changes that occur in stages as the fruit develops are currently unknown. In order to investigate the influence of the developmental stage on the aroma composition of cabya essential oil, VOCs at each of the four developmental stages were analyzed by steam distillation (SD) extraction combined with GC-MS detection. The similarities and differences in fruit composition among the developmental stages were evaluated using hierarchical cluster analysis (HCA) and principal component analysis (PCA). A total of 60 VOCs, mainly alcohols, alkenes and alkanes, were identified across all of the developmental stages. The most acidic substances were detected in phase A and have a high medicinal value. There was no significant difference between the B and C phases, and the alcohols in those phases mainly promoted terpenoid synthesis in the D phase. Constituents during the D phase were mainly alkenes, at 57.14%, which contributed significantly to the aroma of the essential oil. PCA and HCA both were able to effectively differentiate the cabya fruit developmental stages based on the SD-GC-MS data. In summary, this study investigated the flavor variation characteristics and the diversity of VOCs in cabya fruits at different developmental stages, and its findings can provide a reference for developing essential oil products for different uses and determining appropriate stages for harvesting cabya resources.
挥发性有机化合物（VOCs）的差异会影响卡比亚的风味和药用价值，而随着果实发育阶段变化所发生的风味变化目前尚不清楚。为了研究发育阶段对卡比亚精油香气成分的影响，采用水蒸气蒸馏（SD）萃取结合气相色谱-质谱联用（GC-MS）检测技术，分析了四个发育阶段的挥发性有机化合物。利用层次聚类分析（HCA）和主成分分析（PCA）评估了不同发育阶段果实成分的异同。在所有发育阶段共鉴定出60种挥发性有机化合物，主要为醇类、烯烃类和烷烃类。在A阶段检测到的酸性物质最多，且具有较高的药用价值。B阶段和C阶段之间没有显著差异，这两个阶段的醇类主要促进了D阶段萜类化合物的合成。D阶段的成分主要是烯烃类，占57.14%，对精油的香气有显著贡献。基于SD-GC-MS数据，PCA和HCA都能够有效地区分卡比亚果实的发育阶段。综上所述，本研究调查了不同发育阶段卡比亚果实的风味变化特征和挥发性有机化合物的多样性，其研究结果可为开发不同用途的精油产品以及确定卡比亚资源的适宜采收阶段提供参考。
