| 陈婷婷,周志钦.不同品种宽皮柑橘果肉特征性香气物质的确定[J].中国南方果树,2018,47(3): |
| 不同品种宽皮柑橘果肉特征性香气物质的确定 |
| Characterization of Key Aroma Compounds of Pulp of Loose-skin Mandarins Varieties |
| 投稿时间：2017-12-06 修订日期：2018-01-18 |
| DOI： |
| 中文关键词: 果肉 特征性香气物质 多变量分析 香气活性值法 |
| 英文关键词:pulp key aroma compounds multivariable analysis odor activity value |
| 基金项目: |
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| 摘要点击次数: 1849 |
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| 中文摘要: |
| 为探明不同品种宽皮柑橘果肉的特征性香气物质，以芦柑、温州蜜柑、红桔、瓯柑、砂糖橘的果肉为研究对象，基于GC-MS共分离鉴定出65种香气物质，其中d-柠檬烯含量最高占56.34~85.98%。采用香气活性值法和主成分分析法，确定温州蜜柑的特征香气物质为反式-β-罗勒烯、(E)-2-壬烯醛、橙花醛、香叶基丙酮，红桔为香叶醛、(-)-4-松油醇、α-萜品烯、辛醛、α-萜品醇、芳樟醇、β-香茅醇、β-月桂烯、?-萜品烯，瓯柑为顺式-β-罗勒烯、d-柠檬烯、β-水芹烯，砂糖橘为β-香茅醛、癸醛、紫苏醛、(E)-2-己烯醛，而芦柑仅有α-金合欢烯。这些特征香气性物质的差异，形成宽皮柑橘独特的风味特征。 |
| 英文摘要: |
| To determine the changes in key aroma compounds of pulp of loose-skin mandarins varieties. Aroma profile in pulp of five loose-skin mandarins varieties, ougan (C．suavissima Hort．ex Tanaka), satsuma mandarin (C．unshiu Marc), shatang mandarine (C．nobilis Lourd．), lugan (C．reticulata Blanco) and red tangerine (C．tangerina Hort．ex Tanaka), were characterized by Gas Chromatograph-Mass Spectrometer (GC-MS) method. Totally, 65 aroma compounds were identified in the pulp of these citrus fruits. d-Limonene was accumulated in pulp and accounted for 56.34~85.98%. Based on odor activity value (OAV) and principal component analysis (PCA)，trans-β-ocimene, (E)-2-nonenal, neral and geranyl acetone were identified as key aroma compounds of satsuma mandarin; geranial, (-)-4-terpineol, α-terpinene, octanal, α-terpineol, linalol, β-citronellol, β-myrcene and γ-terpinene were identified as key aroma compounds of red tangerine; cis-β-ocimene, d-limonene and β-phellandrene were identified as key aroma compounds of ougan ; β-citronellal, decanal, perilla aldehyde and (E)-2-hexenal were identified as key aroma compounds of shatang mandarine；α-farnesene was only identified as key aroma compounds of lugan. The differences in key aroma compounds of these loose-skin mandarins varieties were formed their unique flavor. |
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