Zeng Xueling, Zhang Shikui, Geng Wenjuan, Jin Jie, Liao Kang, Tang Zhanghu, Wang Shaopeng, Zhou Weiquan
College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China.
Luntai Fruit Germplasm Resources Garden, Xinjiang Academy of Agricultural Sciences, Luntai 841600, China.
Foods. 2024 Dec 3;13(23):3912. doi: 10.3390/foods13233912.
The volatile compounds in the fruits of 24 apricot cultivars were quantitatively and qualitatively determined via headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 429 volatile compounds were detected in these fruits, and the greatest number of detected terpenoids was 77. Significant differences were found among the cultivars in terms of the total volatile compound content of the fruits, with variation from 112.76 ('ZSHYX') to 317.36 µg/g ('JNL'). Using relative odor activity value (rOAV) analysis, 42 key aroma compounds were identified. The rOAVs of (2S,4R)-4-methyl-2-(2-methylprop-1-enyl)oxane, (E)-non-2-enal, (3-methyl-3-sulfanylbutyl) formate, and thiophen-2-ylmethanethiol were above 1000, and most had green, fruity, and woody odors; these results indicated that these substances were important contributors to the overall aroma of the apricot fruits. Our study provides a comprehensive analysis of the volatile compounds from 24 representative apricot cultivars and can aid in the further scientific understanding of the metabolites and aroma in apricots. These findings provide a reference for controlling fruit quality and for future apricot cultivar breeding.
采用顶空固相微萃取和气相色谱 - 质谱联用技术（HS - SPME - GC - MS）对24个杏品种果实中的挥发性化合物进行了定量和定性测定。在这些果实中共检测到429种挥发性化合物，其中检测到的萜类化合物数量最多，为77种。各品种果实的总挥发性化合物含量存在显著差异，范围从112.76（‘ZSHYX’）到317.36 µg/g（‘JNL’）。通过相对气味活性值（rOAV）分析，鉴定出42种关键香气化合物。(2S,4R)-4 - 甲基 - 2 - (2 - 甲基丙 - 1 - 烯基)氧杂环丁烷、(E)-壬 - 2 - 烯醛、甲酸(3 - 甲基 - 3 - 硫代丁基)酯和噻吩 - 2 - 基甲硫醇的rOAV值高于1000，且大多具有绿色、果香和木质香气；这些结果表明这些物质是杏果实整体香气的重要贡献者。我们的研究对24个代表性杏品种的挥发性化合物进行了全面分析，有助于进一步科学认识杏中的代谢产物和香气。这些研究结果为控制果实品质和未来杏品种育种提供了参考。
