基于顶空固相微萃取-气相色谱-质谱联用技术的不同色泽桃果实特征香气鉴定
Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC-MS.
作者信息
Feng Chen, Ni Yang, Zhang Yingying, Yang Junjun, Xiong Rong
机构信息
Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China; Inspection and Testing Laboratory of Fruits and Nursery Stocks (Beijing), Ministry of Agriculture and Rural Affairs, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China; Inspection and Testing Laboratory of Fruits and Nursery Stocks (Beijing), Ministry of Agriculture and Rural Affairs, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
出版信息
Food Chem. 2025 Mar 1;467:142280. doi: 10.1016/j.foodchem.2024.142280. Epub 2024 Nov 29.
Aromatic components are vital for the flavor profile of peaches. This study investigated the aroma compounds of 20 differential peach cultivars using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 82 distinct aromas were identified, comprising 6 lactones, 16 esters, 24 alcohols, 5 aldehydes, 12 ketones, and 19 other compounds. The yellow peach cultivar 'Tropic Beauty' exhibited the highest aroma content, whereas 'Xiahui 5' topped the white peaches. Furthermore, 11 key aromas were identified based on their odor activity values (OAVs), with hexanal demonstrating the highest average OAV of 1333.27. The top ten cultivars were ranked as follows: 'Tropic Beauty', 'NJN76', 'Vega', 'Xiahui 5', 'Zhongyoujinshuai', 'Troubador', 'Flordaguard', 'Ruiguang 35', 'Jinhualu', and 'Xiacui'. These results lay a strong foundation for assessing peach flavor and developing breeding strategies for peach cultivars.
芳香成分对桃子的风味特征至关重要。本研究采用顶空固相微萃取-气相色谱-质谱联用仪（HS-SPME-GC-MS）对20个不同桃品种的香气化合物进行了研究。共鉴定出82种不同的香气，包括6种内酯、16种酯类、24种醇类、5种醛类、12种酮类和19种其他化合物。黄桃品种‘Tropic Beauty’的香气含量最高，而白桃品种中‘夏晖5号’位居榜首。此外，根据气味活性值（OAVs）鉴定出11种关键香气，其中己醛的平均OAV最高，为1333.27。排名前十的品种依次为：‘Tropic Beauty’、‘NJN76’、‘Vega’、‘夏晖5号’、‘中油金帅’、‘Troubador’、‘Flordaguard’、‘瑞光35号’、‘金华露’和‘夏翠’。这些结果为评估桃子风味和制定桃品种育种策略奠定了坚实基础。
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