Liu Huayu, Zhang Minghao, Su Mingshen, Zeng Wenfang, Wang Shouchuang, Du Jihong, Zhou Huijuan, Yang Xiaofeng, Zhang Xianan, Li Xiongwei, Ye Zhengwen
SAAS Forest & Fruit Tree Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China.
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.
Food Chem. 2025 Apr 15;471:142772. doi: 10.1016/j.foodchem.2025.142772. Epub 2025 Jan 7.
The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC-MS), metabolomics, and electronic sensoristic techniques. Of the 41 volatiles quantified, 13 increased the intensity of the aroma based on the odor activity values (OAVs). Additionally, 142 non-volatile compounds were identified. Metabolic pathway analysis indicated that the formation of xanthophyll esters, due to substrate competition, resulted in a reduction of carotenoid-derived volatiles. Electronic nose (E-nose) analysis revealed that the key sensor W1C-associated volatiles had a green aroma, while W1S and W2S-associated volatiles showed a fruity aroma. Electronic tongue (E-tongue) analysis revealed that L-norleucine, L-isoleucine, isoleucine, L-tyrosine, L-valine, 4-Hydroxybenzaldehyde, cinnamic acid, and rutin positively correlated with umami and sweetness. Conversely, cis-aconitic acid and (-)-epigallocatechin positively correlated with sourness or astringency. Moreover, 20 volatiles, including γ-decalactone, linalool, and (Z)-3-hexenyl acetate, were positively correlated with umami or sweetness, while 7 volatiles were positively correlated with sourness or astringency.
采用气相色谱 - 质谱联用仪（GC-MS）、代谢组学和电子感官技术研究了黄桃成熟过程中的风味演变。在定量的41种挥发性化合物中，基于气味活性值（OAVs），有13种增加了香气强度。此外，还鉴定出142种非挥发性化合物。代谢途径分析表明，由于底物竞争，叶黄素酯的形成导致类胡萝卜素衍生挥发性化合物的减少。电子鼻（E-nose）分析显示，与关键传感器W1C相关的挥发性化合物具有青香气味，而与W1S和W2S相关的挥发性化合物具有果香气味。电子舌（E-tongue）分析显示，L-正亮氨酸、L-异亮氨酸、异亮氨酸、L-酪氨酸、L-缬氨酸、4-羟基苯甲醛、肉桂酸和芦丁与鲜味和甜味呈正相关。相反，顺式乌头酸和（-）-表儿茶素与酸味或涩味呈正相关。此外，包括γ-癸内酯、芳樟醇和（Z）-3-己烯基乙酸酯在内的20种挥发性化合物与鲜味或甜味呈正相关，而7种挥发性化合物与酸味或涩味呈正相关。
