Liu Xin-Cheng, Tang Yu-Qing, Li Yin-Chun, Li Shao-Jia, Yang Hui-Dong, Wan Shui-Lin, Wang Yu-Ting, Hu Zhong-Dong
Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China.
College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Food Chem X. 2024 Apr 20;22:101395. doi: 10.1016/j.fochx.2024.101395. eCollection 2024 Jun 30.
Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the sensory profiles were investigated throughout fruit ripening and storage. Sweetness and sourness, determined especially by sucrose and citric acid content, were identified as the key sensory factors in flavor establishment during ripening, but not in flavor deterioration during storage. Postharvest flavor deterioration is mainly attributed to the reduction of retronasal aroma and the development of off-flavor. Furthermore, sugars, acids and volatile compounds were analyzed. Among the 101 detected volatile compounds, 10 changed significantly during the ripening process. The concentrations of 15 volatile components decreased during late postharvest storage, among which -pinene and -limonene were likely to play key roles in the reduction of aroma. Three volatile compounds were found to increase during storage, associated with off-flavor development.
新余蜜橘因其良好的风味而受到欢迎，但在采后贮藏期间其风味会变差。为了更好地理解这种变化的潜在原因，在果实成熟和贮藏过程中研究了感官特征的动态变化。甜度和酸度，特别是由蔗糖和柠檬酸含量决定的，被确定为成熟过程中风味形成的关键感官因素，但不是贮藏期间风味变差的因素。采后风味变差主要归因于鼻后香气的减少和异味的产生。此外，还分析了糖、酸和挥发性化合物。在检测到的101种挥发性化合物中，有10种在成熟过程中发生了显著变化。15种挥发性成分的浓度在采后贮藏后期下降，其中α-蒎烯和柠檬烯可能在香气减少中起关键作用。发现有3种挥发性化合物在贮藏期间增加，与异味的产生有关。
