两种代表性厚皮甜瓜风味指纹图谱的构建及差异分析

Building and Analyzing the Flavor Fingerprints of Two Typical Muskmelons

通过滋味指标、挥发性成分、香气轮廓构建呼吸跃变型与非呼吸跃变型甜瓜风味指纹图谱,并结合主成分分析,明确不同类型甜瓜的特征香味差异及其关键挥发性成分。试验结果显示,不同类型甜瓜均具有高甜度与低酸度的滋味特征。两类甜瓜的挥发性成分具有一定差异,其成分类型以酯类、醇类和醛类为主。其中,呼吸跃变型网纹瓜中以酯类成分为主,占总含量的85.83%;而非呼吸跃变型伽师瓜中以C9醇和C9醛类成分为主,占总含量的63.91%。网纹瓜的特征香味是"果香味",主要源于4种酯类成分;而伽师瓜的特征香味是"黄瓜清香"和"青草味",主要源于4种醇和醛类成分。本试验建立的不同类型甜瓜的风味指纹图谱,可用于区分呼吸跃变型与非呼吸跃变型甜瓜,评估不同类型甜瓜风味品质。

This study aimed to establishe flavor fingerprints by the indicators of taste, volatile components and aroma profiles and differentiate two kinds of muskmelons. The different characteristic aroma attributes and key volatile components contributing to characteristic aroma attributes were determined by principal component analysis. The research results showed that different kinds of muskmelons had the similar characteristic tastes with high sweetness and low acidity.Though the volatile components were different in two kinds of muskmelons, they both had three kinds of constituents including esters, alcohols and aldehydes. Nevertheless, esters were the major components and their content was 85.83% in Wangwen muskmelon;alcohols and aldehydes with nine carbon atoms were the major components and their total content was 63.91% in Jiashi muskmelon. The characteristic aroma attribute of Wangwen muskmelon was ‘fruity’ and from four esters;the characteristic aroma attributes of Jiashi muskmelon were "cucumber" and "green" and from two alcohols and two aldehyde. The flavor fingerprints established in this work could be used to differentiate climacteric and non-climacteric muskmelons and evaluate the flavour quality of different muskmelons.