绿色樱桃番茄果实挥发性风味物质分析

Analysis of volatile flavor compounds in green cherry tomato fruit

为了研究不同绿色樱桃番茄品种果实挥发性风味物质种类及相对含量差异,利用顶空固相微萃取-气相色谱-质谱联用技术测定了翡翠和绿星2个绿色樱桃番茄品种果实的挥发性物质成分和相对含量。结果表明,翡翠和绿星分别含有58种和62种挥发性物质。翡翠和绿星具有49种相同成分。其中,醇类13种,酮类2种,酯类6种,醛类15种,烃类7种,其他6种;共包括14种主要风味成分,分别为3-甲基-1-丁醇、2-甲基-1-丁醇、1-戊醇、苯乙醇、1-戊烯-3-酮、β-紫罗兰酮、E-2-戊烯醛、E-2-己烯醛、E-2-庚烯醛、苯甲醛、正壬醛、Z-4-癸烯醛、1-硝基-3-甲基丁烷、2-异丁基噻唑,这些共有的挥发性物质产生的香气,构成了绿色樱桃番茄主体风味。另外,翡翠和绿星挥发性风味物质种类和相对含量存在明显差异。翡翠含有9种特有成分,其中E,E-2,4-癸二烯醛为主要风味物质。绿星含有13种特有成分,其中乙酸丁酯和苯乙醛为主要风味物质。该研究结果可为番茄果实风味特征解析提供参考。

In order to study the differences of volatile flavor compounds and relative contents in different green cherry tomato varieties,the volatile compounds and relative contents of two green cherry tomato cultivars Feicui and Lüxing were determined by headspace solid phase micro-extraction with gas chromatography-mass spectrometry.The results showed that there were 58 and 62 volatile compounds in Feicui and Lüxing,respectively.There were 49 common volatile compounds in the two cultivars,including 13 alcohols,2 ketones,6 esters,15 aldehydes,7 alkanes and 6 others,14 of which were main flavor compounds,namely 3-methyl-1-butanol,2-methyl-1-butanol,1-pentanol,benzeneethanol,1-penten-3-one,β-ionone,E-2-pentenal,E-2-hexenal,E-2-heptenal,benzaldehyde,nonanal,Z-4-decenal,1-nitro-3-methylbutane,and 2-isobutylthiazole,special aroma produced by these common volatile compounds constituted the main flavor of green cherry tomato.In addition,there were differences in the categories and relative contents of volatile flavor compounds between Feicui and Lüxing.Feicui contained 9 unique volatile compounds,of which E,E-2,4-decadienal was the main flavor compound.Lüxing contained 13 unique volatile compounds,of which butyl acetate and phenylethanal were the main flavor compounds.These results could provide scientific basis for the flavor characteristic study of tomato fruit.