草莓5个品种的果实香味成分分析

Analysis of Aroma Components in Five Strawberry Cultivars

以草莓品种红颜、章姬、枥乙女、甜查理和卡姆罗莎等5个品种为试材,采用顶空固相微萃取和气相色谱—质谱联用技术,分析不同草莓品种挥发物种类中特征香味成分的异同,为草莓香味育种提供依据。结果表明,5个品种中酯类均占了约一半的比例（40%-62.5%）,酯类在草莓香味中起重要作用。红颜的香味主要由香味醇（沉香醇、橙花叔醇和1-辛醇）、香味酯（丁酸甲酯和丁酸乙酯、己酸甲酯和己酸乙酯）构成;枥乙女主要由香味醇（沉香醇和橙花叔醇）和5-辛基-二氢-2（3H）-呋喃酮构成;章姬主要由香味醇（沉香醇和1-辛醇）、香味酯（丁酸甲酯和异戊酸己酯、己酸甲酯和己酸乙酯、辛酸甲酯和辛酸乙酯）、4-甲氧基-2,5-二甲基-3（2H）-呋喃酮及青叶醛构成。甜查理和卡姆罗莎的酯类类似,主要有丁酸辛酯、乙酸辛酯和己酸辛酯,辛基酯类含量非常多,前者达到15.26%,后者高达22.49%,而辛基酯类在3个日本品种中没有发现。甜查理含有橙花叔醇、1-辛醇和5-己基-二氢-2（3H）-呋喃酮,而卡姆罗莎这3种香味物质含量少,这可能是卡姆罗莎香味淡的主要原因。

The head space-solid phase microextraction and gas chromatography - mass spectrometry was applied to analyse aroma composition of five strawberry cuhivars （ Benihoppe, Tochiotome, Akihime, Sweet Charlie and Camarosa）. The results indicated 40.0% -62.5% esters components exited in volatile components in these five cultivars. The aroma properties in Benihoppe depend on linalool, nerolidol, 1-octanol, butanoic acid methyl ester, ethyl ester, hexanoic acid methyl ester and ethyl ester; The aroma properties in Tochiotome depend on linalool, nerolidol, 2 （3H）-furanone and dihydro-5-octyl; The aroma properties in Akihime depend on linalool, 1-octanol, butanoic acid methyl ester, ethyl ester, hexanoic acid methyl ester, ethyl ester, octanoic acid methyl ester, ethyl ester, 3 （2H） -furanone, 4-methoxy-2, 5-dimethyl and 2-Hexenal. High concentration of similar octyl esters components including butanoic acid octyl ester, acetic acid octyl ester and hexanoic acid octyl ester were found in both Sweet Charlie （ 15.26% ） and Camarosa （22.49%）, which were not detected in three Japanese cuhivars. Compared with Sweet Charlie, the concentration of nerolidol, 1-octanol and furanone is very low in Camarosa, which probably leads to weak flavor in Camarosa.