金菠萝品种果实香气成分和特征香气研究
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摘要
采用固相微萃取-气相色谱质谱联用法研究了金菠萝品种果实不同部位果肉、中柱和果皮的香气成分,并利用香气值确定了不同部位的特征香气。结果表明:各部位香气组成不同,果肉和中柱部位以酯类为主,果皮部位以萜烯类为主。己酸乙酯和己酸甲酯是果肉和中柱部位含量较高的成分,(Z)-β-罗勒烯是果皮部位含量最高的成分。4-甲氧基-2,5-二甲基-3(2H)呋喃酮和癸醛是果皮香气贡献较大的成分,而2-甲基丁酸乙酯、4-甲氧基-2,5-二甲基-3(2H)呋喃酮和己酸乙酯是果肉和中柱香气贡献较大的成分。金菠萝品种果肉和中柱的香气值与果皮差异较大,且香气值主要集中于果肉。
Solid phase microextraction(SPME) combined with gaschromatographic mass spectrometry(GC-MS)were used to study the aroma components of different parts in gold pineapple fruit, which included flesh, stele and peel, and the characteristic aroma in different parts were estimated by odor activity values(OAV). The results showed that there were different aroma compounds among the three sections of p ineapple fruit. Esters were the major groups in flesh and stele, while terpenes were the main groups in peel. Ethyl hexanoate and methyl caproate were the most abundant compounds in flesh and stele, while(Z)-β-Ocimene was the most abundant in peel. 4-methoxy-2,5-dimethyl-3(2 H)-Furanone and decanal were the main aroma contributors of peel, while ethyl 2-methyl butanoate,4-methoxy-2, 5-dimethyl-3(2 H)-Furanone and ethyl hexanoate were the main aroma contributors of flesh and stele.The OAVs in flesh and stele were significantly different from that in peel of gold pineapple, and the OAVs were mainly existed in flesh.
Solid phase microextraction(SPME) combined with gaschromatographic mass spectrometry(GC-MS)were used to study the aroma components of different parts in gold pineapple fruit, which included flesh, stele and peel, and the characteristic aroma in different parts were estimated by odor activity values(OAV). The results showed that there were different aroma compounds among the three sections of p ineapple fruit. Esters were the major groups in flesh and stele, while terpenes were the main groups in peel. Ethyl hexanoate and methyl caproate were the most abundant compounds in flesh and stele, while(Z)-β-Ocimene was the most abundant in peel. 4-methoxy-2,5-dimethyl-3(2 H)-Furanone and decanal were the main aroma contributors of peel, while ethyl 2-methyl butanoate,4-methoxy-2, 5-dimethyl-3(2 H)-Furanone and ethyl hexanoate were the main aroma contributors of flesh and stele.The OAVs in flesh and stele were significantly different from that in peel of gold pineapple, and the OAVs were mainly existed in flesh.
引文
Akioka T.,and Umano K.,2006,Headspace analysis of pineapple aroma obtained by vacuum extraction method with canister,Koryo,Terupen oyobi Seiyu Kagaku ni kansuru Toronkai Koen Yoshishu,50:103-105
Brat P.,Thi-Hoang L.N.,Soler A.,Reynes M.,and Brillouet J.M.,2004,Physicochemical characterization of a new pineapple hybrid(FLHORAN41 Cv.),J.Agric.Food Chem.,52:6170-77
Berger R.,1991,Pineapple,In:Maarse H.,and Marcel D.,eds.,Volatile compounds in foods and beverages,New York,USA,pp.296
Chen J.L.,Feng Z.S.,Wu J.H.,Wang Z.F.,and Hu X.S.,2009,Changes in the volatile compounds and physicochemical properties of wujiuxiang pear fruits during storage,Transaction of CSAE,25(5):264-269
Elss S.,Preston C.,Hertzig C.,Heckel F.,Richling E.,and Schreier P.,2005,Aroma profiles of pineapple fruit(Ananas comosus[L.]Merr.)and pineapple products,LWT-Food Science and Technology,38:263-274
Guth H.,1997,Quantitation and sensory studies of character impact odorants of different white wine varieties,Journal of A-gricultural and Food Chemistry,45(8):3027-3032
Liu C.H.,Liu Y.,Yi G.J.,Zhang G.P.,Zhong Y.,Jiang B.,and Luo M.H.,2009,Comparison of aroma components in pineapple fruits ripened in summer and autumn,Xibei Zhiwu Xuebao(Acta Botanica Boreali-Occidentalia Sinica),29(2):397-401(刘传和,刘岩,易干军,张桂平,钟云,姜波,骆敏华,2009,神湾菠萝夏季果与秋季果香气成分差异性分析,西北植物学报,29(2):397-401)
Liu S.H.,Sun W.S.,Lu X.H.,Wu Q.S.,Wei C.B.,and Sun G.M.,2015,Analysis of aromatic components in ripe fruits of 6pineapple cultivars,Redai Zuowu Xuebao(Chinese Journal of Tropical Crops),36(6):1179-1185(刘胜辉,孙伟生,陆新华,吴青松,魏长宾,孙光明,2015,6个菠萝品种成熟果实香气成分分析,热带作物学报,36(6):1179-1185)
Marta M.C.,María Alejandra R.G.,and Olga M.B.,2010,Aroma profile and volatiles odor activity along gold cultivar pineapple flesh,Journal of Food Science,75:S506-S512
Pickenhagen W.,Velluz A.,and Passerat J.P.,1981,Estimation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone(furaneol)in cultivated and wild strawberries,pineapples and mangoes,J.Sci.Food Agri.,32:1132-1134
Pino J.A.,and Mesa J.,2006,Contribution of volatile compounds to mango(Mangifera indica L.)aroma,Flavour and Fragrance Journal,21:207-213
Pino J.A.,2013,Odour-active compounds in pineapple(Ananas comosus(L.)Merril cv.Red Spanish),International Journal of Food Science and Technology,48(3):564-570
Takeoka G.R.,Buttery R.G.,Teranishi R.,Flath R.A.,and Guentert M.,1991,Identification of additional pineapple volatiles,J.Agric.Food Chem.,39:1848-1851
Teai T.,Claude-Lafontaine A.,Schippa C.,and Cozzolino F.,2001,Volatile compounds in fresh pulp of pineapple(Ananas comosus[L.]Merr)from French polynesia,J.Essent.Oil Res.,13:314-318
Thipthida K.,and Sanguansri C.,2012,Changes in volatile aroma compounds of pineapple(Ananas comosus)during freezing and thawing,International Journal of Food Science&Technology,47(5):985-990
TokitomoY.,Steinhaus M.,Bütner A.,and Schieberle P.,2005,Odor-active constituents in fresh pineapple(Ananas comosus[L.]Merr.)by quantitative and sensory evaluation,Biosci.Biotechnol.and Biochem.,69:1323-1330
Umano K.,Hagi Y.,Nakahara K.,Shoji A.,and Shibamoto T.,1992,Volatile constituents of green and ripened pineapple(Ananas comosus[L.]Merr.),J.Agric.Food Chem.,40:599-603
Wei C.B.,Liu S.H.,Liu Y.G.,Lv L.L.,Yang W.X.,and Sun G.M.,2011,Characteristic aroma compounds from different pineapple parts,Molecules,16:5104-5112
Wei C.B.,Ding X.D.,Liu Y.G.,Zhao W.F.,and Sun G.M.,2014,Application of solid-phase microextraction for the analysis of aroma compounds from pineapple fruit,Advanced Materials Research,988:397-406
Zhang X.M.,Du L.Q.,Sun G.M.,Liu S.H.,Wei C.B.,Liu Z.H.,and Xie J.H.,2009,Analysis of aromatic components in pineapple varieties,Shipin Kexue(Food Science),30(22):275-279(张秀梅,杜丽清,孙光明,刘胜辉,魏长宾,刘忠华,谢江辉,2009,3个菠萝品种果实香气成分分析,食品科学,30(22):275-279)
Zhang Y.Q.,Wei C.B.,Liu S.H.,He X.H.,Sun G.M.,and Sun W.S.,2013,The variation of aroma components of smooth cayenne pineapple during fruit development,Redai Zuowu Xuebao(Chinese Journal of Tropical Crops),34(6):1170-1175(张钰乾,魏长宾,刘胜辉,何新华,孙光明,孙伟生,2013,无刺卡因菠萝果实发育期间香气物质的变化,热带作物学报,34(6):1170-1175)
Zheng L.Y.,Sun G.M.,Liu Y.G.,Lv L.L.,Yang W.X.,Zhao W.F.,Wei C.B.,2012,Aroma volatile compounds from two fresh pineapple varieties in China,International Journal of Molecular Sciences,13:7383-7392
Brat P.,Thi-Hoang L.N.,Soler A.,Reynes M.,and Brillouet J.M.,2004,Physicochemical characterization of a new pineapple hybrid(FLHORAN41 Cv.),J.Agric.Food Chem.,52:6170-77
Berger R.,1991,Pineapple,In:Maarse H.,and Marcel D.,eds.,Volatile compounds in foods and beverages,New York,USA,pp.296
Chen J.L.,Feng Z.S.,Wu J.H.,Wang Z.F.,and Hu X.S.,2009,Changes in the volatile compounds and physicochemical properties of wujiuxiang pear fruits during storage,Transaction of CSAE,25(5):264-269
Elss S.,Preston C.,Hertzig C.,Heckel F.,Richling E.,and Schreier P.,2005,Aroma profiles of pineapple fruit(Ananas comosus[L.]Merr.)and pineapple products,LWT-Food Science and Technology,38:263-274
Guth H.,1997,Quantitation and sensory studies of character impact odorants of different white wine varieties,Journal of A-gricultural and Food Chemistry,45(8):3027-3032
Liu C.H.,Liu Y.,Yi G.J.,Zhang G.P.,Zhong Y.,Jiang B.,and Luo M.H.,2009,Comparison of aroma components in pineapple fruits ripened in summer and autumn,Xibei Zhiwu Xuebao(Acta Botanica Boreali-Occidentalia Sinica),29(2):397-401(刘传和,刘岩,易干军,张桂平,钟云,姜波,骆敏华,2009,神湾菠萝夏季果与秋季果香气成分差异性分析,西北植物学报,29(2):397-401)
Liu S.H.,Sun W.S.,Lu X.H.,Wu Q.S.,Wei C.B.,and Sun G.M.,2015,Analysis of aromatic components in ripe fruits of 6pineapple cultivars,Redai Zuowu Xuebao(Chinese Journal of Tropical Crops),36(6):1179-1185(刘胜辉,孙伟生,陆新华,吴青松,魏长宾,孙光明,2015,6个菠萝品种成熟果实香气成分分析,热带作物学报,36(6):1179-1185)
Marta M.C.,María Alejandra R.G.,and Olga M.B.,2010,Aroma profile and volatiles odor activity along gold cultivar pineapple flesh,Journal of Food Science,75:S506-S512
Pickenhagen W.,Velluz A.,and Passerat J.P.,1981,Estimation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone(furaneol)in cultivated and wild strawberries,pineapples and mangoes,J.Sci.Food Agri.,32:1132-1134
Pino J.A.,and Mesa J.,2006,Contribution of volatile compounds to mango(Mangifera indica L.)aroma,Flavour and Fragrance Journal,21:207-213
Pino J.A.,2013,Odour-active compounds in pineapple(Ananas comosus(L.)Merril cv.Red Spanish),International Journal of Food Science and Technology,48(3):564-570
Takeoka G.R.,Buttery R.G.,Teranishi R.,Flath R.A.,and Guentert M.,1991,Identification of additional pineapple volatiles,J.Agric.Food Chem.,39:1848-1851
Teai T.,Claude-Lafontaine A.,Schippa C.,and Cozzolino F.,2001,Volatile compounds in fresh pulp of pineapple(Ananas comosus[L.]Merr)from French polynesia,J.Essent.Oil Res.,13:314-318
Thipthida K.,and Sanguansri C.,2012,Changes in volatile aroma compounds of pineapple(Ananas comosus)during freezing and thawing,International Journal of Food Science&Technology,47(5):985-990
TokitomoY.,Steinhaus M.,Bütner A.,and Schieberle P.,2005,Odor-active constituents in fresh pineapple(Ananas comosus[L.]Merr.)by quantitative and sensory evaluation,Biosci.Biotechnol.and Biochem.,69:1323-1330
Umano K.,Hagi Y.,Nakahara K.,Shoji A.,and Shibamoto T.,1992,Volatile constituents of green and ripened pineapple(Ananas comosus[L.]Merr.),J.Agric.Food Chem.,40:599-603
Wei C.B.,Liu S.H.,Liu Y.G.,Lv L.L.,Yang W.X.,and Sun G.M.,2011,Characteristic aroma compounds from different pineapple parts,Molecules,16:5104-5112
Wei C.B.,Ding X.D.,Liu Y.G.,Zhao W.F.,and Sun G.M.,2014,Application of solid-phase microextraction for the analysis of aroma compounds from pineapple fruit,Advanced Materials Research,988:397-406
Zhang X.M.,Du L.Q.,Sun G.M.,Liu S.H.,Wei C.B.,Liu Z.H.,and Xie J.H.,2009,Analysis of aromatic components in pineapple varieties,Shipin Kexue(Food Science),30(22):275-279(张秀梅,杜丽清,孙光明,刘胜辉,魏长宾,刘忠华,谢江辉,2009,3个菠萝品种果实香气成分分析,食品科学,30(22):275-279)
Zhang Y.Q.,Wei C.B.,Liu S.H.,He X.H.,Sun G.M.,and Sun W.S.,2013,The variation of aroma components of smooth cayenne pineapple during fruit development,Redai Zuowu Xuebao(Chinese Journal of Tropical Crops),34(6):1170-1175(张钰乾,魏长宾,刘胜辉,何新华,孙光明,孙伟生,2013,无刺卡因菠萝果实发育期间香气物质的变化,热带作物学报,34(6):1170-1175)
Zheng L.Y.,Sun G.M.,Liu Y.G.,Lv L.L.,Yang W.X.,Zhao W.F.,Wei C.B.,2012,Aroma volatile compounds from two fresh pineapple varieties in China,International Journal of Molecular Sciences,13:7383-7392