3个品种梨香气感官品质与挥发性物质关联分析

Aroma and sensory qualities and their associated volatile components of three pear cultivars

为探究梨果皮挥发性物质和感官属性之间的潜在联系,为梨的风味品质育种和采后贮藏等提供理论支持,采用气相色谱-质谱联用仪测定库尔勒香梨(Pyrus sinkiangensis)、雪花梨(P.bretschneideri)及黄冠梨(P.bretschneideri)果皮挥发性物质;组建15人的感官评价小组对3个品种梨果实香气品质进行快闪剖面分析;并进行感官评分与挥发性物质的相关性分析。结果显示:3个品种梨果实中分别检测到50、48和37种挥发性物质,且均以醛类、萜烯类和脂肪酸类为主,占总挥发性物质的85%左右;库尔勒香梨以脂肪酸类及醛类含量占优,雪花梨以萜烯类含量占优,黄冠梨中各类物质含量均为最低。3个品种梨果实中属性强度最高的均为果香,属性强度最低的则为酸味;库尔勒香梨中,仅甜香属性显著高于雪花梨,而除莲雾味外的其他香气属性均显著高于黄冠梨。感官评分与挥发性物质的相关性分析表明,戊二酸二甲酯、丁香酚、2-十一烯醛、2-乙基-3-羟基己基-2-甲基丙酸酯、3-亚甲基-1-氧代螺环[4.5]癸-2-酮等8种挥发性物质的含量与花香、青草香和果香等多种感官属性的评分呈显著正相关。感官评价和代谢物的关联分析有助于解析影响梨果实风味的关键化合物。

The aroma of fruit is an important sensory attribute that affects preference of consumer.Different pear cultivars have different aromas and are ideal materials to identify the volatile components associated with aroma and sensory qualities.In this article,gas chromatography-mass spectrometry(GC-MS)was used to profile volatiles in three pear cultivars commonly marketed including Korla,Xuehua and Huangguan pears.Results showed that 50,48,and 37 volatile components were detected in the fruits of three pear cultivars respectively.The main volatile components belong to alkanes,terpenes and fatty acids,accounting for about 85%of the total volatile compounds.Korla is dominated by fatty acids and aldehydes.Xuehuais dominated by terpenes.Huangguan has the lowest content of various substances.The results of a 15-person sensory panel conducting a flash profiling analysis on the fruit aroma quality of three pear cultivars showed that‘fruity’of three cultivars was the most intense sensory attribute while‘sour’was the lowest.Among Korla pears,only the properties of sweetness are significantly higher than that of Xuehua pears.The properties of aroma except for wax apple are significantly higher than that of Huangguan pears.The results of correlation analysis between sensory scores and volatile compounds showed that 8 volatiles including dimethyl glutarate,eugenol,2-undecenal,2-ethyl-3-hydroxyhexyl-2-methylpropanoate and 3-methylene-1-oxa spiro[4.5]decan-2-one was significantly correlated with various sensory traits including‘floral’‘green’and‘fruity’.The jointly analyzing sensory evaluation and metabolites helps to identify the key compounds which affect the fruit flavor.It will provide a theoretical basis for breeding pear cultivars with flavor quality in the future.