薄皮和厚皮甜瓜挥发性风味物质的分析比较
|
摘要
采用固相微萃取及气质联用(SPME -GC-MS)技术分析了薄皮(白棒子、金塔寺、梨瓜)和厚皮甜瓜(黄河蜜、银帝、玉金香)的挥发性风味物质。并对薄皮甜瓜常温贮藏期间的品质及挥发性风味物质的变化进行了研究。结果表明:
1.薄皮甜瓜中共检出137种挥发性成分,其中“白棒子”、“金塔寺”和“梨瓜”分别为88种、99种和88种。共有的酯类物质包括:乙酸乙酯,乙酸-2-甲基丙酯,丁酸乙酯,乙酸丁酯,乙酸-3-甲基-1-丁酯,乙酸戊酯,3,6-二甲基戊内酯,乙酸-2-己烯-1酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,γ-己内酯,乙酸苄酯,乙酸苯乙酯,乙酸-2-甲基环戊酯,γ-癸内酯,2-丙烯酸十二酯。
2.厚皮甜瓜中共检出138种挥发性成分,其中“黄河蜜”、“银帝”和“玉金香”分别为97种、86种和91种。共有的酯类物质包括:乙酸乙酯,乙酸丁酯,乙酸戊酯,乙酸-2-己烯-1酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,乙酸苄酯,二乙酸-2,4-戊二酯,乙酸苯乙酯,乙酸-2-甲基环戊酯,乙酸苯丙酯,γ-癸内酯,邻苯二甲酸二乙酯,2-丙烯酸十二酯。
3.甜瓜中乙酸酯类物质的含量在挥发性风味物质和酯类物质中占据了很大的比例。乙酸乙酯,乙酸丁酯,乙酸戊酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,乙酸苄酯,乙酸苯乙酯,乙酸-2-己烯-1酯,乙酸-2-甲基环戊酯,γ-癸内酯,2-丙烯酸十二酯为甜瓜共有的酯类物质。薄皮甜瓜中乙酸乙酯含量高于厚皮甜瓜。
4.常温贮藏期间薄皮甜瓜的硬度、可溶性固形物,L*(亮度)、可滴定酸、总糖含量、Vc含量均呈下降的趋势; b*(黄绿色素)、C(色饱和度)、糖酸比、可溶性果胶则逐渐上升;氨基酸含量则是先升后降的变化。总挥发性物质的释放不断升高,如乙酸酯类物质、乙酸乙酯、乙酸丁酯和乙酸己酯。而乙酸苄酯和支链酯类物质则是先升后降。丁酸乙酯,2-甲基丁酸乙酯和乙醇则是先降后升。
The volatile compounds of oriental melons(cv. Baibangzi,Jintasi,Ligua)and muskmelons(cv. Huanghemi,Yindi,Yujinxiang)were analyzed with SPME and GC-MS. The changes of qualities and volatile compounds were also studied on oriental melon during storage at room temperature. The results showed as below:
1. 137 kinds of volatile compounds were found in oriental melons. 88, 99 and 88 kinds were found in“Baibangzi”,“Jintasi”and“Ligua”, respectively. The common esters included acetic acid, ethyl ester; acetic acid, 2-methyl propyl ester; butanoic acid, ethyl ester; acetic acid, butyl ester; 1-butanol, 3-methyl,acetate; acetic acid, pentyl ester; 3,6-dimethy, pentanolide; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester;γ-hexalactone; benzyl acetate; phenethyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalactone and 2-propenoic acid, dodecylester.
2. 138 kinds of volatile compounds were found in muskmelons. 97, 86 and 91 kinds were found in“Huanghemi”,“Yindi”and“Yujinxiang”, respecively. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; 2,4-diacetoxypentane; benzenepropanol, acetate; cyclopentanol, 2-methyl, acetate; benzenepropanol, acetate;γ-decalactone; 1,2-benzenedicarboxylic acid, diethyl ester and 2-propenoic acid, dodecylester.
3. Acetic esters took a large part in all volatile compounds and also in esters in melons. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; phenethyl acetate; 2-hexenyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalacton and 2-propenoic acid, dodecylester. The content of acetic acid, ethyl ester in thin-skin melons is higher than muskmelons.
4. The fruit firmness, TSS, index of L*, titratable acid, total sugar and Vc content of oriental melon gradually reduced during storage at room temperature;however, index of b* and C, sugar-acid ratio and soluble pectin content gradually increased. The amino acid content increased during the beginning then decreased. The total volatile compounds got higher continually, such as acetic esters; acetic acid, ethyl ester; the acetic acid, butyl ester and acetic, acid hexyl ester. Benzyl acetate and branched esters increased during the beginning then decreased. Butanoic acid, ethyl ester; butanoic acid, 2-methyl-ethyl ester and ethanol decreased at first then increased.
1.薄皮甜瓜中共检出137种挥发性成分,其中“白棒子”、“金塔寺”和“梨瓜”分别为88种、99种和88种。共有的酯类物质包括:乙酸乙酯,乙酸-2-甲基丙酯,丁酸乙酯,乙酸丁酯,乙酸-3-甲基-1-丁酯,乙酸戊酯,3,6-二甲基戊内酯,乙酸-2-己烯-1酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,γ-己内酯,乙酸苄酯,乙酸苯乙酯,乙酸-2-甲基环戊酯,γ-癸内酯,2-丙烯酸十二酯。
2.厚皮甜瓜中共检出138种挥发性成分,其中“黄河蜜”、“银帝”和“玉金香”分别为97种、86种和91种。共有的酯类物质包括:乙酸乙酯,乙酸丁酯,乙酸戊酯,乙酸-2-己烯-1酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,乙酸苄酯,二乙酸-2,4-戊二酯,乙酸苯乙酯,乙酸-2-甲基环戊酯,乙酸苯丙酯,γ-癸内酯,邻苯二甲酸二乙酯,2-丙烯酸十二酯。
3.甜瓜中乙酸酯类物质的含量在挥发性风味物质和酯类物质中占据了很大的比例。乙酸乙酯,乙酸丁酯,乙酸戊酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,乙酸苄酯,乙酸苯乙酯,乙酸-2-己烯-1酯,乙酸-2-甲基环戊酯,γ-癸内酯,2-丙烯酸十二酯为甜瓜共有的酯类物质。薄皮甜瓜中乙酸乙酯含量高于厚皮甜瓜。
4.常温贮藏期间薄皮甜瓜的硬度、可溶性固形物,L*(亮度)、可滴定酸、总糖含量、Vc含量均呈下降的趋势; b*(黄绿色素)、C(色饱和度)、糖酸比、可溶性果胶则逐渐上升;氨基酸含量则是先升后降的变化。总挥发性物质的释放不断升高,如乙酸酯类物质、乙酸乙酯、乙酸丁酯和乙酸己酯。而乙酸苄酯和支链酯类物质则是先升后降。丁酸乙酯,2-甲基丁酸乙酯和乙醇则是先降后升。
The volatile compounds of oriental melons(cv. Baibangzi,Jintasi,Ligua)and muskmelons(cv. Huanghemi,Yindi,Yujinxiang)were analyzed with SPME and GC-MS. The changes of qualities and volatile compounds were also studied on oriental melon during storage at room temperature. The results showed as below:
1. 137 kinds of volatile compounds were found in oriental melons. 88, 99 and 88 kinds were found in“Baibangzi”,“Jintasi”and“Ligua”, respectively. The common esters included acetic acid, ethyl ester; acetic acid, 2-methyl propyl ester; butanoic acid, ethyl ester; acetic acid, butyl ester; 1-butanol, 3-methyl,acetate; acetic acid, pentyl ester; 3,6-dimethy, pentanolide; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester;γ-hexalactone; benzyl acetate; phenethyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalactone and 2-propenoic acid, dodecylester.
2. 138 kinds of volatile compounds were found in muskmelons. 97, 86 and 91 kinds were found in“Huanghemi”,“Yindi”and“Yujinxiang”, respecively. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; 2,4-diacetoxypentane; benzenepropanol, acetate; cyclopentanol, 2-methyl, acetate; benzenepropanol, acetate;γ-decalactone; 1,2-benzenedicarboxylic acid, diethyl ester and 2-propenoic acid, dodecylester.
3. Acetic esters took a large part in all volatile compounds and also in esters in melons. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; phenethyl acetate; 2-hexenyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalacton and 2-propenoic acid, dodecylester. The content of acetic acid, ethyl ester in thin-skin melons is higher than muskmelons.
4. The fruit firmness, TSS, index of L*, titratable acid, total sugar and Vc content of oriental melon gradually reduced during storage at room temperature;however, index of b* and C, sugar-acid ratio and soluble pectin content gradually increased. The amino acid content increased during the beginning then decreased. The total volatile compounds got higher continually, such as acetic esters; acetic acid, ethyl ester; the acetic acid, butyl ester and acetic, acid hexyl ester. Benzyl acetate and branched esters increased during the beginning then decreased. Butanoic acid, ethyl ester; butanoic acid, 2-methyl-ethyl ester and ethanol decreased at first then increased.
引文
毕阳, 张维一. 感病果实的呼吸、乙烯以及过氧化物酶变化研究 [J]. 植物病理学报. 1993, 23(1):69-73.
卜万锁, 牛自勉. 套袋处理对苹果芳香物质含量及果实品质的影响[J]. 中国农业科学. 1998,31(6):88-90.
陈彬, 孔继烈. 天然产物结构分析中质谱与核磁共振技术应用新进展 [J]. 化学进展. 2004,16(6): 864-870.
陈昆松, 张上隆. 脂氧合酶在水果后熟和衰老中的作用 [J]. 园艺学报. 1998,25:338-344.
陈雷, 秦智伟. 甜瓜采后生理和贮藏保鲜研究进展 [J]. 北方园艺. 1999,129(6):24-27.
陈美霞, 陈学森, 冯宝春. 两个杏品种果实香气成分的气相色谱-质谱分析 [J]. 园艺学报. 2004,31(5):663-665.
陈维扭. 超临界流体萃取的原理和应用 [M]. 化学工业出版社. 1998.
大连轻工学院, 华南理工大学, 郑州工业学院等. 食品分析 [M]. 中国轻工业出版社. 2005.
操君喜, 唐小俊, 再娜甫, 艾买提, 黄小光, 朱梅娇. 加工温度对哈密瓜风味物质的影响 [J]. 华南师范大学学报(自然科学版). 2003(4):111-114
窦世娟, 陈昆松, 吕均良. 采后黄花梨(Pyrus pyrifolia)果实中丙二烯氧合酶的生理功能 [J]. 植物生理与分子生物学学报. 2002, 28(2):105-110.
冯双庆, 赵玉梅. 果蔬保鲜技术及常规测定方法 [M]. 化学工业出版社. 2001.
黄 海 涛 , 陈 章 玉 , 施 红 林 . 茶 叶 香 味 扫 描 和 挥 发 性 化 学 成 分 分 析 [J]. 分 析 化 学 . 2005(8):1185-1188
韩雅珊. 食品化学实验指导 [M]. 中国农业大学出版社. 1992.
黄 勇 强 , 邹 小 波 , 赵 杰 文 . 电 子 鼻 在 香 精 识 别 中 的 应 用 研 究 [J]. 食 品 工 业 科 技 . 2005,26(12):85-87
蒋玉梅, 毕阳, 周小平, 梁琪, 周围. 果腔顶空法分析厚皮甜瓜“银帝”的挥发性成分[J]. 食品工业科技. 2005,26(8):173-176.
赖毅东, 宁正祥. 固相微萃取技术及其在食品挥发性物质中的应用研究 [J]. 食品与机械. 2002,5:36-38.
李轩. “银帝”甜瓜挥发性物质的分析及 BTH 或 Hapin 对其释放的影响 [J]. 甘肃农业大学硕士学位论文. 2005.
李则林, 谷文祥. 茴香醛的气相色谱分析 [J]. 化学世界. 1991(4):173-174
梁琪. 温度及单果包膜(IFW)对“玉金香”甜瓜采后贮藏期品质和芳香成分的影响[D] . 甘肃农业大学硕士论文.2002.
林德佩, 吴大康, 齐三魁. 中国甜瓜 [M]. 中国农业出版社. 2001.
林翔云. 日用品加香 [M]. 化学工业出版社. 2003.
林正奎. 香气化合物的来源 [J]. 四川日化. 1994(2):36-40.
刘树文. 合成香料技术手册 [M]. 中国轻工业出版社. 2000.
刘松忠. 氮素营养对“罗莎”草莓果实芳香物质及其前体影响的研究 [D]. 山东农业大学硕士论文.2004.
马娅萍, 孙守威, 邓富全. 用二维色谱技术直接定量测定白酒中氨基甲酸乙酯 [J]. 分析测试学报.1996,15(5):47-50.
马永昆, 周日兴, 胡小松. 不同超高压处理压力对哈密瓜汁香气的影响 [J]. 食品与发酵工业. 2003,29(11):14-20
马永昆, 周珊. 用 SPME 方法分析不同成熟度哈密瓜香气的研究 [J]. 食品科学. 2004, 25(7):136-139.
马跃. 我国西甜瓜生产回顾与展望[J]. 长江蔬菜. 2000,8:4-7.
乜 兰 春 , 孙 建 设 , 黄 瑞 虹 . 果 实 香 气 形 成 及 其 影 响 因 素 [J]. 植 物 学 通 报 . 2004,21(5):631-637.
宁正祥. 食品成分分析手册 [M]. 中国轻工业出版社. 1998.
潘晶明. 哈密瓜头香化学成份分析 [J]. 香料香精化妆品 1987(2):23-25
劭俊杰. 食用香料手册 [M]. 中国石化出版社. 1991.
孙宝国等. 食用调香术 [M]. 化学工业出版社. 2003.
谭皓. 猕猴桃发育过程中香气成分变化规律研究 [D]. 新疆农业大学硕士论文. 2006.
唐松云. 香料生产技术与应用 [M]. 广东科技出版社. 2000.
涂正顺. 猕猴桃发育过程中香气变化规律的研究[D]. 西北农林科技大学硕士学位论文. 2004.
宛晓春, 汤坚. 哈密瓜中游离态和键合态风味化合物 [J]. 南京农业大学学报. 1997,20(4): 93-98.
汪秋安, 碧云. 水果在成熟与贮藏时香气的形成与变化 [J].香料香精化妆品.1994(2):42-48.
汪秋安. 水果在成熟与贮藏时香气的形成与变化 [J]. 香精香料化妆品. 2002(4):42-47.
王建华, 王汉忠. 果蔬芳香物质的研究方法 [J]. 山东农业大学学报. 1996,6(27):119-226.
王立, 汪正范, 牟世芬. 色谱分析样品处理 [M]. 化学工业出版社 2001.
王祥林, 刘杨岷, 袁身淑. 天津红枣香气成分的分离与鉴定 [J]. 无锡轻工大学学报. 1995, 31(2):49-56.
谢雯燕, 金永明, 孙凯建, 史佳沁, 刘百战. 多维气相色谱/ 质谱法快速测定卷烟烟气中的苯并(a) 芘 [J]. 中国烟草学报. 2006,12(6):12-17
许文平, 陈昆松, 李方. 脂氧合酶、茉莉酸和水杨酸对猕猴桃果实后熟软化进程中乙烯生物合成的调控 [J]. 植物生理学报. 2000, 26(6):507-514.
杨德兴, 庞向宇, 刑红华. 弥猴桃的低乙烯气调贮藏 [J].中国果品研究. 1996(3):1-3
姚立红, 苏长安, 齐立权, 铁梅. α-取代呋喃类化合物高分辨~1HNMR特征与取代基效应 [J]. 化学研究与应用. 1999,11(4):392-395.
于建娜, 刘文杰. 库尔勒香梨果实香气成分的气相色谱-质谱分析 [J]. 塔里木大学学报. 2006,18(4):10-13.
于鸿寿, 王世昌, 吴锦元. 化学工程手册 [M]. 化学工艺出版社. 1989.
张东晓. 日本关于厚皮甜瓜若干品种香气成分的研究 [J].中国西瓜甜瓜. 2002,(2):45-46.
张根生, 李彦宏, 李伟, 李健, 徐忠. GC/MC 法分析哈尔滨风干肠香辛料中的挥发性成分[J]. 2006,28(3):208-210.
张镜澄. 超临界流体萃取 [M]. 化学工业出版社. 2000.
张宁, 曹劲松, 彭志英. 风味物质分离方法研究进展 [J]. 中国调味品. 1998,4(230):7-11.
赵宏伟. 果蔬汁中芳香成分的提取、分离、鉴定 [J]. 食品工业科技. 1999,20(4):30-31.
周围, 周小平, 赵国宏, 刘红卫, 丁兰, 陈立仁. 中国苦水玫瑰油香气成分的研究 [J]. 色谱. 2002,20(6):560-564
朱国斌, 鲁红军. 食品风味原理与技术 [M]. 北京大学出版社. 1996.
庄晓虹. 南果梨中营养成分与芳香物质的研究 [D]. 东北大学硕士学位论文. 2003.
Andrea, B., Montse, M., Anja, F., Josep, G., Peter, S. Evaluation of the most odour-active compounds in the peel oil of clementines [J]. Euro. Food Research Tech. 2003, 216(1):11-14.
Anet, E.F. Volatile products from the autoxidation of a–famesene [J]. J. Sci. Fr. Agric. 1972,23: 605-608
Arthur C. L., Pawliszyn, J. Solid phasemicroextraction with thermal desorption using fused silica optical fibers [J]. Anal Chem. 1990(62) : 2145-2148.
Baldwin, E.A., Malundo, T.M., Bender, R. Brecht, J.K. Interactive effects of harvest maturity, controlled atmosphere and surface coatings on mango (Mangifera indica L.) flavor quality [J]. Hort. Sci. 1999, 34:514.
Baldwin, E.A., Nisperos, M.O., Moshonas, M.G. Quantitative analysis of flavor and other volatiles and for other constituents of two tomato varieties during ripening [J]. Amer. Soc. Hort. Sci. 1991, 116:265-269.
Baldwin, E.A., Nisperos-Carriedo, M.O., Scott, J.W. Levels of flavor volatiles in a normal cultivar, ripening inhibitor and their hybrid [J]. Proc. Fla. State Hort. Soc. 1992, 104:86-89.
Baldwin, E.A., Scott, J.W., Einstein, M.A., Malundo, T.M.M, Carr, B.T, Shewfelt, R.L., Tandon, K.S. Relationship between sensory and instrumental analysis for tomato flavor [J]. Amer. Soc. Hort. Sci. 1998,12:906-915.
Baldwin, E.A., Scott, J.W., Shewmaker, C.K., Schuch, W. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components [J]. Hort. Sci .2000, 35:1013-1022.
Bauchot, D., Mottram, S.D., Andrew, T., Jhon, P. Effect of aminocyclopropane-1-carboxylic acid oxidaseAntisense gene on the formation of volatile ester in cantaloupe charentais melon [J]. J.Agri. Food Chem. 1998,46:4787-4792.
Bi, Y., Ge, Y.H., Wang, C.L., Li, X.W. Melon production in China [J]. Acta Hort. 2007. 731(1):493-500
Boothe, D.H., Arnold, J.W. Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage [J]. J. Sci. Food Agric. 2002,82:315-322.
Bureau, S.M., Razungles, A.J., Baunes, R.L .The aroma of `Muscat of Frontignan' grapes:effect of the light environment of vine or bunch on volatiles and glycoconjugates [J]. J. Sci. Food Agric. 2000,80:2012-2020.
Buttery, R.G., Seifert, R.M., Ling, L.C. Additional aroma components of honeydew melon [J]. J .Agric. Food Chem. 1982, 30:1208-1211.
Capone, S., Eplfan, I.M., Quaranta, F. Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis [J]. Sens. Actuators. 2001,78:174-179.
Chatonnet, P., Dubourdieu, D., Boidron, J. N., Lavigne, V. Synthesis of volatile phenols by aaccharomycesce revisiaein wines [J]. J. Sci. Food Agric. 1993,62 (2):191-202.
Cunningham, D.G., Acree, T.E., Barnard, J., Butts, R.M., Braell, P.A. Charm analysis of apple volatiles [J]. Food Chem. 1985, 19:137-147.
Defilippi, B.G., Dandekar, A.M., Kader, A.A. Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits [J]. Agric. Food Chem. 2004, 52:5694–5701.
Dixon, J., Hewett, E.W. Factors afecting apple Aroma/flavor volatile concentration review [J]. NewZealand J. of crop and Hort Sci. 2000(28):155-173.
Dudareva, N., Cseke, L., Blanc, V.M., Pichersky, E. Evolution of floral scent in Clarkia: novel patterns of S- linalool synthase gene expression in the C.breweri flower [J]. Plant Cell, 1996. 8: 1137-1148.
Dudareva, N., Murfit, L.M., Mann, C.J., Gorenstein, N., Kolosova, N., Kish,C.M., Bonham, C., Wood, K. Developmental regulation of methyl benzoate biosynthesis and emission in snapdragon flowers [J]. Plant Cell. 2000,12:949-961.
Elazar, F., Sharon A.T., Characterisation of` Galia' melon aroma by GC and mass spectrometric sensor measurement after prolonged storage [J]. Post. Bio. Tech. 2001,5:2285-2291
Eva, S. P., Consuelo, D. M., Soledad, P. C. Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS [J]. Talanta. 2005,66(5):1152-1157.
Fan, X., Mattheis, J.P. Impact of 1-methylcyclopropene and methyl jasmonate on apple volatile production [J]. Agric. Food Chem. 1999, 47:2847-2853.
Fallik, E., Sharon Alkali-Tuvia. Characterisation of ‘Galia’ melon aroma by GC and mass spectrometric sensor measurements after prolonged storage [J]. Post. Bio. Tech. 2001, 22: 85-91.
Federica, P., Stefania, B., Fumihiko, Y., Davide, B., Maria, C.R. Headspace solid-phase microextraction-gas chromatography–mass spectrometry analysis of the volatile compounds of Evodia species fruits [J]. J. Chrom. A. 2005,1087(1-2), 265-273.
Fěrez, A.G., Sanz, G., Rlias, J.J., Olias, J.M. Aroma components and free amino acids in strawberry variety chandler during ripen [J]. J. Agric. Food Chem. 1993( 40):2232-2235.
Gomez, E., Matthias, G. Volatile constituents of Kiwifruit(Actinidia chinensis Planch.) [J]. J. Agric. Food Chem. 1986(34):576-578.
Gracia, P. B., Guillermo, R., Marta, H. Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device. [J]. Food Chem. 1996,56(4), 439-444.
Harry, Y., Vivienne, J.P. Characterization of bound flavor components in Kiwifruit [J]. J. Sci. Food Agric. 1995 (68):257-260.
Kataoka, H., Lord, H., Pawliszyn, J. Application of solid phase microextraction in food [J]. Journal of Chromatography A. 2000,880 (1-2):35–62.
Kemp, T.R., Stoltz, L.P., Knavel, D.E. Volatile compounds of muskmelon fruit [J]. J. Agric. Food Chem. 1972, 20(2):196-198.
Jorge, A., Pino, Ariel, O. Volatile components of banana fruit(Musa sapientum L.)“Indio”from Cuba [J]. J. Essential Oil Res. 2003,15(2):79-80.
Macagnano, C.A., Martinelli, E. The evaluation of quality of post-harvest orange and apples by means of an electronic nose [J]. Sens Actuators. 2001,78:26-31.
Marie, E.A., Andrea, B., Robertino, B., Ernst, L., Josefa, B.M., Elke, A. In-house validation of an improved sample extraction and clean-up method for GC determination of isomers of nervonic acid in meat products. [J]. Analy. Bio. Chem. 2003, 376(3):360-365.
Marton, I.D., MacLeod, A.J. Food Flavors: Part C. The Flavor of Fruits [M]. Elsevier Science NY. 1990.
Mattheis, J.P., Buchanan, D.A., Fellman, J.K. Volatile compound production by Bisbee Delicious apples after sequential atmosphere storage [J]. Agric.Food Chem. 1995,43:194-199.
Maul, F., Sargent, S.A., Balaban, M.O., Baldwin, E.A. Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: an application for electronic nose technology [J]. Amer. Soc. Hort. Sci. 1998,123:1094-1101.
Mpelasoka, B.S., Behboundian, M.H. Production of aroma volatiles in response to deficit irrigationand to crop load in relation to fruit maturity for brae burne apple [J]. Post. Bio. Tech. 2002,24:1-11.
Miller, T.W., Fellman, J.K., Mattheis, J.P., Mattinson, D.S. Factors that influence volatile ester biosynthesis in delicious apples [J]. Acta Horti. 1998,464:195-200.
Mir, N.A., Perez, R., Schwallier, P., Beaudry, R. Relationship between ethylene response manipulation and volatile production in Jonagold variety apples [J]. Agric. Food Chem. 1999, 47:2653–2659. O’Mahony, M. Sensory measurement in food science: fitting methods to goals [J]. Food Tech. 1995, 4:72-82.
Philip, E. S., Manuel, G. M. Volatile constituents in fresh and processed juices from grape fruit and new grape fruit hybrids [J]. J. Agric. Food Chem. 2000,48(6):2425-2429.
Pichersky, E., Raguso, R.A., Lewinsohn, E., Croteau, R. Flower scent production in Clarkia (Onagraceae) localization and developmental modulation of monoterpenes emission and linalool synthase activity [J]. Plant Physiol. 1994,106:1533-1540.
Pichersky, E., Lewinsohn, E., Croteau, R. Purification and characterization of S-linalool synthase, an enzyme involved in the production floral scent in Clarlria breweri [J]. Arch. Biochem. Biophys. 1995,316:803-807.
Podoski, B.W., Sims, C.A., Sargent, S.A., Price, J.F., Chandler, C.K., Okeefe, S.F. Effects of cultivar, modified atmosphere, and pre-harvest conditions on strawberry quality [J]. Proc. Fla. State Hort. Soc. 1997,110:246-252.
Raquel, A., Felix, G. R., Susanne, R. A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA [J]. Food Chem. 2005,91(1):173-179.
Romani, R.J., Labavitch, T., Yamashita, B.H., Rae, H. Preharvest AVG treatment of ‘Bartlett’ pear fruit: Effects on ripening, color change, and volatiles [J]. Amer. Soc. Hort. Sci. 1983, 108:1046-1049.
Saftner, R.A., Conway, W.S., Sams, C.E. Postharvest calcium infiltration alone and combined with surface coating treatments influence volatile levels, respiration, ethylene production, and internal atmospheres of ‘Golden Delicious’ apples [J]. Amer. Soc. Hort. Sci. 1999, 124:553-558.
Schamp, N., Dirinck, P. The use of headspace concentration on Tenax for objective evaluation of fresh fruits. In: G. Charalambous Eds Chemistry of Foods and Beverages [M]. Acad. Press, NY, 1982, 25-47.
Senesi, E., Scalzo, R.L. Relationships between volatile composition and sensory evaluation in eight varieties of netted muskmelon (Cucumis melo L var reticulatus Naud) [J]. J. Sci. Food Agric. 2002,82 (6):655-662.
Simon, J.E., Hetzroni, A., Bordelon, B. Electronic sensing of aromatic volatiles for quality sorting of blueberries [J].J. Food Sci. 1996, 61:967-969.
Song, J., Bangerth, F. Production and development of aroma compounds of apple fruits at different times of maturity [J]. Acta Hort. 1994,368:150-159.
Song, J., Gardner, B.D., Holland, J.F., Beaudry, R.M. Rapid analysis of volatile flavor compounds in apple fruit using SPME and GC time of flight spectrometry [J]. Agric. Food Chem. 1997, 45:1801-1807.
Soo, Y. M., Margaret, A. C,. Eunice, C.Y. Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry [J]. Food Res. Intl. 2006,39 (3):294-308.
Tandon, K.S., Baldwin, E.A., Shewfelt, R.L. Aroma perception of individual volatile compounds in fresh tomatoes as affected by the medium of evaluation [J]. Post. Bio. Tech. 2000, 20:261-269.
Teranishi, R., Kint, S., Acree, T., Teranshi, R. Flavor Science: Sensible Principles and Techniques [M]. ACS Books, Wash. DC, 1993.
Theologis, A. One rotten apple spoils the whole bushel: the role of ethylene in fruit ripening [J]. Cell. 1992, 70:181–184.
Tressl, R., Drawert, F. Biogenesis of banana volatiles [J]. J. Agric. Food Chem.1973(21):560-565.
Ueda, Y., Tsuda, A., Bai, J.H., Fujishita, N., Chachin, K. Characteristic pattern of aroma ester formation from banana, melon and strawberry with reference to the substrate specificity of ester synthethase and alcohol contents in pulp [J]. J. Food Sci Tech. 1992, l39:183-187.
Wills, R.B.H. Efect of calcium on production of volatiles by apples [J]. J. Sci. Food Agric.1972, 23:1131-1134.
Wills, R.B.H ., W.B. Mcglasson. Loss of volatiles by aooles in cool storage a diferential response to increased water loss [J]. J Hort Sci. 1999,45: 283-286.
Wright, DH., Harris, N.D. Effect of nitrogen and potassium fertilization on tomato flavor [J]. Agric. Food Chem. 1985,33:355-358.
Wyllie, S.G., Leach, D.N. Sulfur-containing compounds in the aroma wolatiles of melons (Cucumis melo. L) [J]. Agric Food Chem. 1992, 40:253-256.
Wyllie, S.G., Leach, D.N., Wang, Y., Shewfelt, R.L. Key aroma compounds in melons: Their development and cultivar dependence [J]. A. Chem. Soc. Symp Ser. 1995,596:248-257.
Yabumoto, K., Jennings, W.G. Volatile constituents of cantaloupe cucumis melon, and their biogengsis [J]. Food Sci. 1977, 42:32-37.
Yahia, E.M. Apple flavor [J]. Hort Rev. 1994, 16:197-234
Young, H., Gilbert, J.M. Causal efects of aroma compounds on Royal Gala apple flavors [J]. J. Sci. Food Agri. 1996,71(3):329-336.
Young, H., Rossiter, K., Wang, M., Miller, M. Characterization of Royal Gala apple aroma using electronic nose technology-potential maturity indicator [J]. Agric Food Chem. 1999, 47(12):5173-5177.
卜万锁, 牛自勉. 套袋处理对苹果芳香物质含量及果实品质的影响[J]. 中国农业科学. 1998,31(6):88-90.
陈彬, 孔继烈. 天然产物结构分析中质谱与核磁共振技术应用新进展 [J]. 化学进展. 2004,16(6): 864-870.
陈昆松, 张上隆. 脂氧合酶在水果后熟和衰老中的作用 [J]. 园艺学报. 1998,25:338-344.
陈雷, 秦智伟. 甜瓜采后生理和贮藏保鲜研究进展 [J]. 北方园艺. 1999,129(6):24-27.
陈美霞, 陈学森, 冯宝春. 两个杏品种果实香气成分的气相色谱-质谱分析 [J]. 园艺学报. 2004,31(5):663-665.
陈维扭. 超临界流体萃取的原理和应用 [M]. 化学工业出版社. 1998.
大连轻工学院, 华南理工大学, 郑州工业学院等. 食品分析 [M]. 中国轻工业出版社. 2005.
操君喜, 唐小俊, 再娜甫, 艾买提, 黄小光, 朱梅娇. 加工温度对哈密瓜风味物质的影响 [J]. 华南师范大学学报(自然科学版). 2003(4):111-114
窦世娟, 陈昆松, 吕均良. 采后黄花梨(Pyrus pyrifolia)果实中丙二烯氧合酶的生理功能 [J]. 植物生理与分子生物学学报. 2002, 28(2):105-110.
冯双庆, 赵玉梅. 果蔬保鲜技术及常规测定方法 [M]. 化学工业出版社. 2001.
黄 海 涛 , 陈 章 玉 , 施 红 林 . 茶 叶 香 味 扫 描 和 挥 发 性 化 学 成 分 分 析 [J]. 分 析 化 学 . 2005(8):1185-1188
韩雅珊. 食品化学实验指导 [M]. 中国农业大学出版社. 1992.
黄 勇 强 , 邹 小 波 , 赵 杰 文 . 电 子 鼻 在 香 精 识 别 中 的 应 用 研 究 [J]. 食 品 工 业 科 技 . 2005,26(12):85-87
蒋玉梅, 毕阳, 周小平, 梁琪, 周围. 果腔顶空法分析厚皮甜瓜“银帝”的挥发性成分[J]. 食品工业科技. 2005,26(8):173-176.
赖毅东, 宁正祥. 固相微萃取技术及其在食品挥发性物质中的应用研究 [J]. 食品与机械. 2002,5:36-38.
李轩. “银帝”甜瓜挥发性物质的分析及 BTH 或 Hapin 对其释放的影响 [J]. 甘肃农业大学硕士学位论文. 2005.
李则林, 谷文祥. 茴香醛的气相色谱分析 [J]. 化学世界. 1991(4):173-174
梁琪. 温度及单果包膜(IFW)对“玉金香”甜瓜采后贮藏期品质和芳香成分的影响[D] . 甘肃农业大学硕士论文.2002.
林德佩, 吴大康, 齐三魁. 中国甜瓜 [M]. 中国农业出版社. 2001.
林翔云. 日用品加香 [M]. 化学工业出版社. 2003.
林正奎. 香气化合物的来源 [J]. 四川日化. 1994(2):36-40.
刘树文. 合成香料技术手册 [M]. 中国轻工业出版社. 2000.
刘松忠. 氮素营养对“罗莎”草莓果实芳香物质及其前体影响的研究 [D]. 山东农业大学硕士论文.2004.
马娅萍, 孙守威, 邓富全. 用二维色谱技术直接定量测定白酒中氨基甲酸乙酯 [J]. 分析测试学报.1996,15(5):47-50.
马永昆, 周日兴, 胡小松. 不同超高压处理压力对哈密瓜汁香气的影响 [J]. 食品与发酵工业. 2003,29(11):14-20
马永昆, 周珊. 用 SPME 方法分析不同成熟度哈密瓜香气的研究 [J]. 食品科学. 2004, 25(7):136-139.
马跃. 我国西甜瓜生产回顾与展望[J]. 长江蔬菜. 2000,8:4-7.
乜 兰 春 , 孙 建 设 , 黄 瑞 虹 . 果 实 香 气 形 成 及 其 影 响 因 素 [J]. 植 物 学 通 报 . 2004,21(5):631-637.
宁正祥. 食品成分分析手册 [M]. 中国轻工业出版社. 1998.
潘晶明. 哈密瓜头香化学成份分析 [J]. 香料香精化妆品 1987(2):23-25
劭俊杰. 食用香料手册 [M]. 中国石化出版社. 1991.
孙宝国等. 食用调香术 [M]. 化学工业出版社. 2003.
谭皓. 猕猴桃发育过程中香气成分变化规律研究 [D]. 新疆农业大学硕士论文. 2006.
唐松云. 香料生产技术与应用 [M]. 广东科技出版社. 2000.
涂正顺. 猕猴桃发育过程中香气变化规律的研究[D]. 西北农林科技大学硕士学位论文. 2004.
宛晓春, 汤坚. 哈密瓜中游离态和键合态风味化合物 [J]. 南京农业大学学报. 1997,20(4): 93-98.
汪秋安, 碧云. 水果在成熟与贮藏时香气的形成与变化 [J].香料香精化妆品.1994(2):42-48.
汪秋安. 水果在成熟与贮藏时香气的形成与变化 [J]. 香精香料化妆品. 2002(4):42-47.
王建华, 王汉忠. 果蔬芳香物质的研究方法 [J]. 山东农业大学学报. 1996,6(27):119-226.
王立, 汪正范, 牟世芬. 色谱分析样品处理 [M]. 化学工业出版社 2001.
王祥林, 刘杨岷, 袁身淑. 天津红枣香气成分的分离与鉴定 [J]. 无锡轻工大学学报. 1995, 31(2):49-56.
谢雯燕, 金永明, 孙凯建, 史佳沁, 刘百战. 多维气相色谱/ 质谱法快速测定卷烟烟气中的苯并(a) 芘 [J]. 中国烟草学报. 2006,12(6):12-17
许文平, 陈昆松, 李方. 脂氧合酶、茉莉酸和水杨酸对猕猴桃果实后熟软化进程中乙烯生物合成的调控 [J]. 植物生理学报. 2000, 26(6):507-514.
杨德兴, 庞向宇, 刑红华. 弥猴桃的低乙烯气调贮藏 [J].中国果品研究. 1996(3):1-3
姚立红, 苏长安, 齐立权, 铁梅. α-取代呋喃类化合物高分辨~1HNMR特征与取代基效应 [J]. 化学研究与应用. 1999,11(4):392-395.
于建娜, 刘文杰. 库尔勒香梨果实香气成分的气相色谱-质谱分析 [J]. 塔里木大学学报. 2006,18(4):10-13.
于鸿寿, 王世昌, 吴锦元. 化学工程手册 [M]. 化学工艺出版社. 1989.
张东晓. 日本关于厚皮甜瓜若干品种香气成分的研究 [J].中国西瓜甜瓜. 2002,(2):45-46.
张根生, 李彦宏, 李伟, 李健, 徐忠. GC/MC 法分析哈尔滨风干肠香辛料中的挥发性成分[J]. 2006,28(3):208-210.
张镜澄. 超临界流体萃取 [M]. 化学工业出版社. 2000.
张宁, 曹劲松, 彭志英. 风味物质分离方法研究进展 [J]. 中国调味品. 1998,4(230):7-11.
赵宏伟. 果蔬汁中芳香成分的提取、分离、鉴定 [J]. 食品工业科技. 1999,20(4):30-31.
周围, 周小平, 赵国宏, 刘红卫, 丁兰, 陈立仁. 中国苦水玫瑰油香气成分的研究 [J]. 色谱. 2002,20(6):560-564
朱国斌, 鲁红军. 食品风味原理与技术 [M]. 北京大学出版社. 1996.
庄晓虹. 南果梨中营养成分与芳香物质的研究 [D]. 东北大学硕士学位论文. 2003.
Andrea, B., Montse, M., Anja, F., Josep, G., Peter, S. Evaluation of the most odour-active compounds in the peel oil of clementines [J]. Euro. Food Research Tech. 2003, 216(1):11-14.
Anet, E.F. Volatile products from the autoxidation of a–famesene [J]. J. Sci. Fr. Agric. 1972,23: 605-608
Arthur C. L., Pawliszyn, J. Solid phasemicroextraction with thermal desorption using fused silica optical fibers [J]. Anal Chem. 1990(62) : 2145-2148.
Baldwin, E.A., Malundo, T.M., Bender, R. Brecht, J.K. Interactive effects of harvest maturity, controlled atmosphere and surface coatings on mango (Mangifera indica L.) flavor quality [J]. Hort. Sci. 1999, 34:514.
Baldwin, E.A., Nisperos, M.O., Moshonas, M.G. Quantitative analysis of flavor and other volatiles and for other constituents of two tomato varieties during ripening [J]. Amer. Soc. Hort. Sci. 1991, 116:265-269.
Baldwin, E.A., Nisperos-Carriedo, M.O., Scott, J.W. Levels of flavor volatiles in a normal cultivar, ripening inhibitor and their hybrid [J]. Proc. Fla. State Hort. Soc. 1992, 104:86-89.
Baldwin, E.A., Scott, J.W., Einstein, M.A., Malundo, T.M.M, Carr, B.T, Shewfelt, R.L., Tandon, K.S. Relationship between sensory and instrumental analysis for tomato flavor [J]. Amer. Soc. Hort. Sci. 1998,12:906-915.
Baldwin, E.A., Scott, J.W., Shewmaker, C.K., Schuch, W. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components [J]. Hort. Sci .2000, 35:1013-1022.
Bauchot, D., Mottram, S.D., Andrew, T., Jhon, P. Effect of aminocyclopropane-1-carboxylic acid oxidaseAntisense gene on the formation of volatile ester in cantaloupe charentais melon [J]. J.Agri. Food Chem. 1998,46:4787-4792.
Bi, Y., Ge, Y.H., Wang, C.L., Li, X.W. Melon production in China [J]. Acta Hort. 2007. 731(1):493-500
Boothe, D.H., Arnold, J.W. Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage [J]. J. Sci. Food Agric. 2002,82:315-322.
Bureau, S.M., Razungles, A.J., Baunes, R.L .The aroma of `Muscat of Frontignan' grapes:effect of the light environment of vine or bunch on volatiles and glycoconjugates [J]. J. Sci. Food Agric. 2000,80:2012-2020.
Buttery, R.G., Seifert, R.M., Ling, L.C. Additional aroma components of honeydew melon [J]. J .Agric. Food Chem. 1982, 30:1208-1211.
Capone, S., Eplfan, I.M., Quaranta, F. Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis [J]. Sens. Actuators. 2001,78:174-179.
Chatonnet, P., Dubourdieu, D., Boidron, J. N., Lavigne, V. Synthesis of volatile phenols by aaccharomycesce revisiaein wines [J]. J. Sci. Food Agric. 1993,62 (2):191-202.
Cunningham, D.G., Acree, T.E., Barnard, J., Butts, R.M., Braell, P.A. Charm analysis of apple volatiles [J]. Food Chem. 1985, 19:137-147.
Defilippi, B.G., Dandekar, A.M., Kader, A.A. Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits [J]. Agric. Food Chem. 2004, 52:5694–5701.
Dixon, J., Hewett, E.W. Factors afecting apple Aroma/flavor volatile concentration review [J]. NewZealand J. of crop and Hort Sci. 2000(28):155-173.
Dudareva, N., Cseke, L., Blanc, V.M., Pichersky, E. Evolution of floral scent in Clarkia: novel patterns of S- linalool synthase gene expression in the C.breweri flower [J]. Plant Cell, 1996. 8: 1137-1148.
Dudareva, N., Murfit, L.M., Mann, C.J., Gorenstein, N., Kolosova, N., Kish,C.M., Bonham, C., Wood, K. Developmental regulation of methyl benzoate biosynthesis and emission in snapdragon flowers [J]. Plant Cell. 2000,12:949-961.
Elazar, F., Sharon A.T., Characterisation of` Galia' melon aroma by GC and mass spectrometric sensor measurement after prolonged storage [J]. Post. Bio. Tech. 2001,5:2285-2291
Eva, S. P., Consuelo, D. M., Soledad, P. C. Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS [J]. Talanta. 2005,66(5):1152-1157.
Fan, X., Mattheis, J.P. Impact of 1-methylcyclopropene and methyl jasmonate on apple volatile production [J]. Agric. Food Chem. 1999, 47:2847-2853.
Fallik, E., Sharon Alkali-Tuvia. Characterisation of ‘Galia’ melon aroma by GC and mass spectrometric sensor measurements after prolonged storage [J]. Post. Bio. Tech. 2001, 22: 85-91.
Federica, P., Stefania, B., Fumihiko, Y., Davide, B., Maria, C.R. Headspace solid-phase microextraction-gas chromatography–mass spectrometry analysis of the volatile compounds of Evodia species fruits [J]. J. Chrom. A. 2005,1087(1-2), 265-273.
Fěrez, A.G., Sanz, G., Rlias, J.J., Olias, J.M. Aroma components and free amino acids in strawberry variety chandler during ripen [J]. J. Agric. Food Chem. 1993( 40):2232-2235.
Gomez, E., Matthias, G. Volatile constituents of Kiwifruit(Actinidia chinensis Planch.) [J]. J. Agric. Food Chem. 1986(34):576-578.
Gracia, P. B., Guillermo, R., Marta, H. Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device. [J]. Food Chem. 1996,56(4), 439-444.
Harry, Y., Vivienne, J.P. Characterization of bound flavor components in Kiwifruit [J]. J. Sci. Food Agric. 1995 (68):257-260.
Kataoka, H., Lord, H., Pawliszyn, J. Application of solid phase microextraction in food [J]. Journal of Chromatography A. 2000,880 (1-2):35–62.
Kemp, T.R., Stoltz, L.P., Knavel, D.E. Volatile compounds of muskmelon fruit [J]. J. Agric. Food Chem. 1972, 20(2):196-198.
Jorge, A., Pino, Ariel, O. Volatile components of banana fruit(Musa sapientum L.)“Indio”from Cuba [J]. J. Essential Oil Res. 2003,15(2):79-80.
Macagnano, C.A., Martinelli, E. The evaluation of quality of post-harvest orange and apples by means of an electronic nose [J]. Sens Actuators. 2001,78:26-31.
Marie, E.A., Andrea, B., Robertino, B., Ernst, L., Josefa, B.M., Elke, A. In-house validation of an improved sample extraction and clean-up method for GC determination of isomers of nervonic acid in meat products. [J]. Analy. Bio. Chem. 2003, 376(3):360-365.
Marton, I.D., MacLeod, A.J. Food Flavors: Part C. The Flavor of Fruits [M]. Elsevier Science NY. 1990.
Mattheis, J.P., Buchanan, D.A., Fellman, J.K. Volatile compound production by Bisbee Delicious apples after sequential atmosphere storage [J]. Agric.Food Chem. 1995,43:194-199.
Maul, F., Sargent, S.A., Balaban, M.O., Baldwin, E.A. Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: an application for electronic nose technology [J]. Amer. Soc. Hort. Sci. 1998,123:1094-1101.
Mpelasoka, B.S., Behboundian, M.H. Production of aroma volatiles in response to deficit irrigationand to crop load in relation to fruit maturity for brae burne apple [J]. Post. Bio. Tech. 2002,24:1-11.
Miller, T.W., Fellman, J.K., Mattheis, J.P., Mattinson, D.S. Factors that influence volatile ester biosynthesis in delicious apples [J]. Acta Horti. 1998,464:195-200.
Mir, N.A., Perez, R., Schwallier, P., Beaudry, R. Relationship between ethylene response manipulation and volatile production in Jonagold variety apples [J]. Agric. Food Chem. 1999, 47:2653–2659. O’Mahony, M. Sensory measurement in food science: fitting methods to goals [J]. Food Tech. 1995, 4:72-82.
Philip, E. S., Manuel, G. M. Volatile constituents in fresh and processed juices from grape fruit and new grape fruit hybrids [J]. J. Agric. Food Chem. 2000,48(6):2425-2429.
Pichersky, E., Raguso, R.A., Lewinsohn, E., Croteau, R. Flower scent production in Clarkia (Onagraceae) localization and developmental modulation of monoterpenes emission and linalool synthase activity [J]. Plant Physiol. 1994,106:1533-1540.
Pichersky, E., Lewinsohn, E., Croteau, R. Purification and characterization of S-linalool synthase, an enzyme involved in the production floral scent in Clarlria breweri [J]. Arch. Biochem. Biophys. 1995,316:803-807.
Podoski, B.W., Sims, C.A., Sargent, S.A., Price, J.F., Chandler, C.K., Okeefe, S.F. Effects of cultivar, modified atmosphere, and pre-harvest conditions on strawberry quality [J]. Proc. Fla. State Hort. Soc. 1997,110:246-252.
Raquel, A., Felix, G. R., Susanne, R. A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA [J]. Food Chem. 2005,91(1):173-179.
Romani, R.J., Labavitch, T., Yamashita, B.H., Rae, H. Preharvest AVG treatment of ‘Bartlett’ pear fruit: Effects on ripening, color change, and volatiles [J]. Amer. Soc. Hort. Sci. 1983, 108:1046-1049.
Saftner, R.A., Conway, W.S., Sams, C.E. Postharvest calcium infiltration alone and combined with surface coating treatments influence volatile levels, respiration, ethylene production, and internal atmospheres of ‘Golden Delicious’ apples [J]. Amer. Soc. Hort. Sci. 1999, 124:553-558.
Schamp, N., Dirinck, P. The use of headspace concentration on Tenax for objective evaluation of fresh fruits. In: G. Charalambous Eds Chemistry of Foods and Beverages [M]. Acad. Press, NY, 1982, 25-47.
Senesi, E., Scalzo, R.L. Relationships between volatile composition and sensory evaluation in eight varieties of netted muskmelon (Cucumis melo L var reticulatus Naud) [J]. J. Sci. Food Agric. 2002,82 (6):655-662.
Simon, J.E., Hetzroni, A., Bordelon, B. Electronic sensing of aromatic volatiles for quality sorting of blueberries [J].J. Food Sci. 1996, 61:967-969.
Song, J., Bangerth, F. Production and development of aroma compounds of apple fruits at different times of maturity [J]. Acta Hort. 1994,368:150-159.
Song, J., Gardner, B.D., Holland, J.F., Beaudry, R.M. Rapid analysis of volatile flavor compounds in apple fruit using SPME and GC time of flight spectrometry [J]. Agric. Food Chem. 1997, 45:1801-1807.
Soo, Y. M., Margaret, A. C,. Eunice, C.Y. Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry [J]. Food Res. Intl. 2006,39 (3):294-308.
Tandon, K.S., Baldwin, E.A., Shewfelt, R.L. Aroma perception of individual volatile compounds in fresh tomatoes as affected by the medium of evaluation [J]. Post. Bio. Tech. 2000, 20:261-269.
Teranishi, R., Kint, S., Acree, T., Teranshi, R. Flavor Science: Sensible Principles and Techniques [M]. ACS Books, Wash. DC, 1993.
Theologis, A. One rotten apple spoils the whole bushel: the role of ethylene in fruit ripening [J]. Cell. 1992, 70:181–184.
Tressl, R., Drawert, F. Biogenesis of banana volatiles [J]. J. Agric. Food Chem.1973(21):560-565.
Ueda, Y., Tsuda, A., Bai, J.H., Fujishita, N., Chachin, K. Characteristic pattern of aroma ester formation from banana, melon and strawberry with reference to the substrate specificity of ester synthethase and alcohol contents in pulp [J]. J. Food Sci Tech. 1992, l39:183-187.
Wills, R.B.H. Efect of calcium on production of volatiles by apples [J]. J. Sci. Food Agric.1972, 23:1131-1134.
Wills, R.B.H ., W.B. Mcglasson. Loss of volatiles by aooles in cool storage a diferential response to increased water loss [J]. J Hort Sci. 1999,45: 283-286.
Wright, DH., Harris, N.D. Effect of nitrogen and potassium fertilization on tomato flavor [J]. Agric. Food Chem. 1985,33:355-358.
Wyllie, S.G., Leach, D.N. Sulfur-containing compounds in the aroma wolatiles of melons (Cucumis melo. L) [J]. Agric Food Chem. 1992, 40:253-256.
Wyllie, S.G., Leach, D.N., Wang, Y., Shewfelt, R.L. Key aroma compounds in melons: Their development and cultivar dependence [J]. A. Chem. Soc. Symp Ser. 1995,596:248-257.
Yabumoto, K., Jennings, W.G. Volatile constituents of cantaloupe cucumis melon, and their biogengsis [J]. Food Sci. 1977, 42:32-37.
Yahia, E.M. Apple flavor [J]. Hort Rev. 1994, 16:197-234
Young, H., Gilbert, J.M. Causal efects of aroma compounds on Royal Gala apple flavors [J]. J. Sci. Food Agri. 1996,71(3):329-336.
Young, H., Rossiter, K., Wang, M., Miller, M. Characterization of Royal Gala apple aroma using electronic nose technology-potential maturity indicator [J]. Agric Food Chem. 1999, 47(12):5173-5177.