橄榄发育过程中风味物质的变化规律

Flavor Substances of Chinese Olive Fruit During Development Process

通过对‘长营’橄榄及其芽变品种‘清榄1号’果实发育过程中风味物质含量,包括可溶性固形物、可溶性糖、可滴定酸、单宁、黄酮、多酚的测定,初步探讨橄榄果实风味形成机理。结果表明:(1)供试橄榄果形整齐,品种间糖、酸物质含量变化整体一致,酚类物质差异大。(2)花后50~110 d,橄榄果实体积增大,风味物质积累,其中,‘清榄1号’酚类物质在花后70~90 d出现小幅度降低;(3)花后110~170 d,橄榄果实可溶性固形物与糖含量积累,其他风味物质含量降低。(4)‘长营’花后110 d采收风味较佳,‘清榄1号’花后170 d采收风味佳。研究表明,橄榄果实风味形成与糖酸等物质关系不大,与酚类物质关系密切,花后110 d为研究橄榄风味形成的关键时期。

The paper was aimed to investigate the flavor formation mechanism through determining the substances including total soluble solids （TSS）, soluble sugar, titratable acid （TA）, tannin, flavone, polyphenol in Chinese olive [Canarium album （Lour.） Raeusch]. The results were as follows： （1） ＇Chang ying＇ and ＇Qing lanl＇ which had the same shape, showed the same change on the content of sugar and acid, while phenolic compounds had big differences. （2）The volume and flavor substances were accumulated among 50-110 d after flowering, and the phenolic appeared a small reduction among 70-90 d after flowering in ＇Qing lanl＇. （3）The content of soluble solids and sugar had accumulation while the others were decreased among 110-170d after flowering. （4） ＇Chang ying＇ had better to be harvesed at 110d after flowering for good flavor, ＇Qing lanl＇ at 170d. The results showed that the flavor formation of olive had a little relationship with sugar and acid, which was closely related to phenolic compounds. After flowering about 110 d was the key period to study the formation of Chinese olive flavor.