两种代表性厚皮甜瓜风味指纹图谱的构建及差异分析
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摘要
通过滋味指标、挥发性成分、香气轮廓构建呼吸跃变型与非呼吸跃变型甜瓜风味指纹图谱,并结合主成分分析,明确不同类型甜瓜的特征香味差异及其关键挥发性成分。试验结果显示,不同类型甜瓜均具有高甜度与低酸度的滋味特征。两类甜瓜的挥发性成分具有一定差异,其成分类型以酯类、醇类和醛类为主。其中,呼吸跃变型网纹瓜中以酯类成分为主,占总含量的85.83%;而非呼吸跃变型伽师瓜中以C9醇和C9醛类成分为主,占总含量的63.91%。网纹瓜的特征香味是"果香味",主要源于4种酯类成分;而伽师瓜的特征香味是"黄瓜清香"和"青草味",主要源于4种醇和醛类成分。本试验建立的不同类型甜瓜的风味指纹图谱,可用于区分呼吸跃变型与非呼吸跃变型甜瓜,评估不同类型甜瓜风味品质。
This study aimed to establishe flavor fingerprints by the indicators of taste, volatile components and aroma profiles and differentiate two kinds of muskmelons. The different characteristic aroma attributes and key volatile components contributing to characteristic aroma attributes were determined by principal component analysis. The research results showed that different kinds of muskmelons had the similar characteristic tastes with high sweetness and low acidity.Though the volatile components were different in two kinds of muskmelons, they both had three kinds of constituents including esters, alcohols and aldehydes. Nevertheless, esters were the major components and their content was 85.83% in Wangwen muskmelon; alcohols and aldehydes with nine carbon atoms were the major components and their total content was 63.91% in Jiashi muskmelon. The characteristic aroma attribute of Wangwen muskmelon was ‘fruity' and from four esters; the characteristic aroma attributes of Jiashi muskmelon were "cucumber" and "green" and from two alcohols and two aldehyde. The flavor fingerprints established in this work could be used to differentiate climacteric and non-climacteric muskmelons and evaluate the flavour quality of different muskmelons.
This study aimed to establishe flavor fingerprints by the indicators of taste, volatile components and aroma profiles and differentiate two kinds of muskmelons. The different characteristic aroma attributes and key volatile components contributing to characteristic aroma attributes were determined by principal component analysis. The research results showed that different kinds of muskmelons had the similar characteristic tastes with high sweetness and low acidity.Though the volatile components were different in two kinds of muskmelons, they both had three kinds of constituents including esters, alcohols and aldehydes. Nevertheless, esters were the major components and their content was 85.83% in Wangwen muskmelon; alcohols and aldehydes with nine carbon atoms were the major components and their total content was 63.91% in Jiashi muskmelon. The characteristic aroma attribute of Wangwen muskmelon was ‘fruity' and from four esters; the characteristic aroma attributes of Jiashi muskmelon were "cucumber" and "green" and from two alcohols and two aldehyde. The flavor fingerprints established in this work could be used to differentiate climacteric and non-climacteric muskmelons and evaluate the flavour quality of different muskmelons.
引文
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[3]AMARO A L, BEAULIEU J C, GRIMM C C, et al. Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons[J].Food Chemistry, 2012, 130(1):49-57.
[4]TANG M, BIE Z, WU M, et al. Aroma characterization of'flavor No. 3'Melon using headspace-solid phase microextraction combined with gas chromatog raphy-mass spectrometry[J]. Acta Horticulturae, 2010,(871):513.
[5]BEAULIEU J C, LEA J M. Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction[J]. Journal of Agricultural and Food Chemistry,2006, 54(20):7789-7793.
[6]OBANDO-ULLOA J M, MORENO E, GARCíAMAS J, et al. Climacteric or non-climacteric behavior in melon fruit:1. Aroma volatiles[J]. Postharvest Biology and Technology, 2008, 49(1):27-37.
[7]HAYASHI R. An overview of the use of high pressure in bioscience and biotechnology[M]. Amsterdam,Netherlands:Elsevier, 1996:1-7.
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[9]FREDES A, SALES C, BARREDA M, et al.Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination[J]. Food Chemistry, 2016, 190(1):689-700.
[10]PRIYANKA D, SINDHOORA S, VIJAYANAND P,et al. Influence of thermal processing on the volatile constituents of muskmelon puree[J]. Journal of Food Science and Technology, 2015, 52(5):3111-3116.
[11]PANG X, GUO X, QIN Z, et al. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation[J]. Journal of Agricultural and Food Chemistry, 2012, 60(17):4179-4185.
[12]VAN DEN DOOL H, KRATZ P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography A, 1963, 11(C):463-471.
[13]IMHOF R, BOSSET J O. Quantitative GC-MS analysis of volatile flavour compounds in pasteurized milk and fermented milk products applying a standard addition method[J]. LWT-Food Science and Technology, 1994, 27(3):265-269.
[14]NI H, HONG P, JI H F, et al. Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation[J]. Flavour and Fragrance Journal,2015, 30(3):245-253.
[15]PANG X, CHEN D, HU X, et al. Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatographyolfactometry/detection frequency analysis:aroma reconstitution experiments and omission tests[J]. Journal of Agricultural and Food Chemistry, 2012, 60(42):10426-10432.
[16]SOLVAL K M, SUNDARARAJAN S, ALFARO L,et al. Development of cantaloupe(Cucumis melo)juice powders using spray drying technology[J].LWT-Food Science and Technology, 2012, 46(1):287-293.
[17]SUPAPVANICH S, TUCKER G A. Physicochemical changes in fresh-cut Honeydew melon fruit during storage[J]. African Journal of Agricultural Research,2011, 6(12):2737-2742.
[18]LAMIKANRA O, WATSON M A. Effects of ascorbic acid on peroxidase and polyphenoloxidase activities in fresh-cut cantaloupe melon[J]. Journal of Food Science, 2001, 66(9):1283-1286.
[19]CHEN J, ZHANG J, FENG Z, et al. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice[J]. Journal of Agricul tural and Food Chemistry, 2009, 57(13):5805-5808.
[20]LUNA-GUZMáN I, BARRETT D M. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes[J]. Postharvest Biology and Technology,2000, 19(1):61-72.
[21]MA Y, HU X, CHEN J, et al. The effect of freezing modes and frozen storage on aroma, enzyme and micro-organism in Hami melon[J]. Food Science and Technology International, 2007, 13(4):259-267.
[22]GOLDEN D A, RHODEHAMEL E J, KAUTTER D A. Growth of Salmonella spp. in cantaloupe, watermelon, and honeydew melons[J]. Journal of Food Protection, 1993, 56(3):194-196.
[23]DEL ROSARIO B A, BEUCHAT L R. Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon[J]. Journal of Food Protection, 1995, 58(1):105-107.
[24]GONDA I, BAR E, PORTNOY V, et al. Branchedchain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit[J]. Journal of Experimental Botany, 2010, 61(4):1111-1123.
[25]KOURKOUTAS D, ELMORE J S, MOTTRAM D S.Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons[J]. Food Chemistry, 2006, 97(1):95-102.
[26]VERZERA A, DIMA G, TRIPODI G, et al. Fast quantitative determination of aroma volatile constituents in melon fruits by headspace-solid-phase microextraction and gas chromatography-mass spectrometry[J]. Food Analytical Methods, 2011, 4(2):141-149.
[27]OBANDO-ULLOA J M, MORENO E, GARCíAMAS J, et al. Climacteric or non-climacteric behavior in melon fruit:1. Aroma volatiles[J]. Postharvest Biology and Technology, 2008, 49(1):27-37.
[28]WANG Y, WYLLIE S G, LEACH D N. Chemical changes during the development and ripening of the fruit of Cucumis melo(cv. Makdimon)[J]. Journal of Agricultural and Food Chemistry, 1996, 44(1):210-216.
[29]WYLLIE S G, LEACH D N. Sulfur-containing compounds in the aroma volatiles of melons(Cucumis melo)[J]. Journal of Agricultural and Food Chemistry, 1992, 40(2):253-256.
[30]BUTTERY R G, LING L C, JULIANO B O, et al.Cooked rice aroma and 2-acetyl-1-pyrroline[J].Journal of Agricultural and Food Chemistry, 1983,31(4):823-826.
[31]BUETTNER A, SCHIEBERLE P. Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments[J].Journal of Agricultural and Food Chemistry, 2001,49(5):2387-2394.
[32]PERRY P L, WANG Y, LIN J. Analysis of honeydew melon(Cucumis melo var. inodorus)flavour and GC-MS/MS identification of(E,Z)-2, 6-nonadienyl acetate[J]. Flavour and Fragrance Journal, 2009, 24(6):341-347.
[33]SCHIEBERLE P, GROSCH W. Potent odorants of the wheat bread crumb differences to the crust and effect of a longer dough fermentation[J]. Zeitschrift für Lebensmittel-Untersuchung und Forschung,1991, 192(2):130-135.
[34]SCHIEBERLE P, OFNER S, GROSCH W. Evaluation of potent odorants in cucumbers(Cucumis sativus)and muskmelons(Cucumis melo)by aroma extract dilution analysis[J]. Journal of Food Science,1990, 55(1):193-195.
[35]KOURKOUTAS D, ELMORE J S, MOTTRAM D S.Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons[J]. Food Chemistry, 2006, 97(1):95-102.
[2]张永兵,李寐华,吴海波,等.新疆甜瓜地方品种资源的表型遗传多样性[J].园艺学报, 2012, 39(2):305-314.
[3]AMARO A L, BEAULIEU J C, GRIMM C C, et al. Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons[J].Food Chemistry, 2012, 130(1):49-57.
[4]TANG M, BIE Z, WU M, et al. Aroma characterization of'flavor No. 3'Melon using headspace-solid phase microextraction combined with gas chromatog raphy-mass spectrometry[J]. Acta Horticulturae, 2010,(871):513.
[5]BEAULIEU J C, LEA J M. Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction[J]. Journal of Agricultural and Food Chemistry,2006, 54(20):7789-7793.
[6]OBANDO-ULLOA J M, MORENO E, GARCíAMAS J, et al. Climacteric or non-climacteric behavior in melon fruit:1. Aroma volatiles[J]. Postharvest Biology and Technology, 2008, 49(1):27-37.
[7]HAYASHI R. An overview of the use of high pressure in bioscience and biotechnology[M]. Amsterdam,Netherlands:Elsevier, 1996:1-7.
[8]BEAULIEU J C. Volatile changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities[J].Journal of the American Society for Horticultural Science, 2006, 131(1):127-139.
[9]FREDES A, SALES C, BARREDA M, et al.Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination[J]. Food Chemistry, 2016, 190(1):689-700.
[10]PRIYANKA D, SINDHOORA S, VIJAYANAND P,et al. Influence of thermal processing on the volatile constituents of muskmelon puree[J]. Journal of Food Science and Technology, 2015, 52(5):3111-3116.
[11]PANG X, GUO X, QIN Z, et al. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation[J]. Journal of Agricultural and Food Chemistry, 2012, 60(17):4179-4185.
[12]VAN DEN DOOL H, KRATZ P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography A, 1963, 11(C):463-471.
[13]IMHOF R, BOSSET J O. Quantitative GC-MS analysis of volatile flavour compounds in pasteurized milk and fermented milk products applying a standard addition method[J]. LWT-Food Science and Technology, 1994, 27(3):265-269.
[14]NI H, HONG P, JI H F, et al. Comparative analyses of aromas of fresh, naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation[J]. Flavour and Fragrance Journal,2015, 30(3):245-253.
[15]PANG X, CHEN D, HU X, et al. Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatographyolfactometry/detection frequency analysis:aroma reconstitution experiments and omission tests[J]. Journal of Agricultural and Food Chemistry, 2012, 60(42):10426-10432.
[16]SOLVAL K M, SUNDARARAJAN S, ALFARO L,et al. Development of cantaloupe(Cucumis melo)juice powders using spray drying technology[J].LWT-Food Science and Technology, 2012, 46(1):287-293.
[17]SUPAPVANICH S, TUCKER G A. Physicochemical changes in fresh-cut Honeydew melon fruit during storage[J]. African Journal of Agricultural Research,2011, 6(12):2737-2742.
[18]LAMIKANRA O, WATSON M A. Effects of ascorbic acid on peroxidase and polyphenoloxidase activities in fresh-cut cantaloupe melon[J]. Journal of Food Science, 2001, 66(9):1283-1286.
[19]CHEN J, ZHANG J, FENG Z, et al. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice[J]. Journal of Agricul tural and Food Chemistry, 2009, 57(13):5805-5808.
[20]LUNA-GUZMáN I, BARRETT D M. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes[J]. Postharvest Biology and Technology,2000, 19(1):61-72.
[21]MA Y, HU X, CHEN J, et al. The effect of freezing modes and frozen storage on aroma, enzyme and micro-organism in Hami melon[J]. Food Science and Technology International, 2007, 13(4):259-267.
[22]GOLDEN D A, RHODEHAMEL E J, KAUTTER D A. Growth of Salmonella spp. in cantaloupe, watermelon, and honeydew melons[J]. Journal of Food Protection, 1993, 56(3):194-196.
[23]DEL ROSARIO B A, BEUCHAT L R. Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon[J]. Journal of Food Protection, 1995, 58(1):105-107.
[24]GONDA I, BAR E, PORTNOY V, et al. Branchedchain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit[J]. Journal of Experimental Botany, 2010, 61(4):1111-1123.
[25]KOURKOUTAS D, ELMORE J S, MOTTRAM D S.Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons[J]. Food Chemistry, 2006, 97(1):95-102.
[26]VERZERA A, DIMA G, TRIPODI G, et al. Fast quantitative determination of aroma volatile constituents in melon fruits by headspace-solid-phase microextraction and gas chromatography-mass spectrometry[J]. Food Analytical Methods, 2011, 4(2):141-149.
[27]OBANDO-ULLOA J M, MORENO E, GARCíAMAS J, et al. Climacteric or non-climacteric behavior in melon fruit:1. Aroma volatiles[J]. Postharvest Biology and Technology, 2008, 49(1):27-37.
[28]WANG Y, WYLLIE S G, LEACH D N. Chemical changes during the development and ripening of the fruit of Cucumis melo(cv. Makdimon)[J]. Journal of Agricultural and Food Chemistry, 1996, 44(1):210-216.
[29]WYLLIE S G, LEACH D N. Sulfur-containing compounds in the aroma volatiles of melons(Cucumis melo)[J]. Journal of Agricultural and Food Chemistry, 1992, 40(2):253-256.
[30]BUTTERY R G, LING L C, JULIANO B O, et al.Cooked rice aroma and 2-acetyl-1-pyrroline[J].Journal of Agricultural and Food Chemistry, 1983,31(4):823-826.
[31]BUETTNER A, SCHIEBERLE P. Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments[J].Journal of Agricultural and Food Chemistry, 2001,49(5):2387-2394.
[32]PERRY P L, WANG Y, LIN J. Analysis of honeydew melon(Cucumis melo var. inodorus)flavour and GC-MS/MS identification of(E,Z)-2, 6-nonadienyl acetate[J]. Flavour and Fragrance Journal, 2009, 24(6):341-347.
[33]SCHIEBERLE P, GROSCH W. Potent odorants of the wheat bread crumb differences to the crust and effect of a longer dough fermentation[J]. Zeitschrift für Lebensmittel-Untersuchung und Forschung,1991, 192(2):130-135.
[34]SCHIEBERLE P, OFNER S, GROSCH W. Evaluation of potent odorants in cucumbers(Cucumis sativus)and muskmelons(Cucumis melo)by aroma extract dilution analysis[J]. Journal of Food Science,1990, 55(1):193-195.
[35]KOURKOUTAS D, ELMORE J S, MOTTRAM D S.Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons[J]. Food Chemistry, 2006, 97(1):95-102.