3个南高丛蓝莓品种果实主要风味品质比较

Analysis on main flavor quality of 3 Vaccinium corymbosum fruits

以南高丛蓝莓品种蓝美1号、奥尼尔和海岸为试材,对3个品种成熟果实中的可溶性糖、有机酸和挥发性成分进行比较分析。结果表明:奥尼尔果实甜酸比显著高于蓝美1号,海岸果实甜酸比与前两者均无显著差异;蓝美1号、奥尼尔、海岸果实中的挥发性成分总含量分别为215.89、407.08、129.66μg/kg,挥发性成分种类分别有39、51、36种,其中活性香气成分分别有5、8、6种;奥尼尔果实整体香气强度显著高于蓝美1号和海岸,后两者之间差异不显著;蓝美1号果实的基本香气轮廓由2-己烯醛及正己醛的青草味、癸醛及芳樟醇的花香味和异戊酸甲酯的水果香味构成,海岸果实的基本香气轮廓较之多了异戊醛的水果香味,奥尼尔果实的基本香气轮廓较之多了异戊醛的水果香味及2-甲基丁醛的水果、烘焙香味和β-紫罗兰酮的花香味。总体而言,奥尼尔果实香气馥郁,口感纯甜;蓝美1号与海岸果实属于酸甜口感,香气较淡。

Vaccinium corymbosum cultivar ‘Lanmei 1’, ‘O’neal’ and ‘Gulfcoast’ were used as experimental material to compare the related indexes of soluble sugar, organic acid and volatile components in the ripe fruits. The results showed that the sweet-acid ratio of ‘O’neal’ fruit was significantly higher than that of ‘Lanmei 1’, and both the sweet-acid ratio of those have no significant difference with that of ‘Gulfcoast’. Total content of volatile components in ‘Lanmei 1’, ‘O’neal’ and‘Gulfcoast’ fruits were 215.89, 407.08, 129.66 μg/kg, respectively. There were 39, 51 and 36 kinds of volatile components in‘Lanmei 1’, ‘O’neal’ and ‘Gulfcoast’ fruits, respectively. Among them, there were 5, 8 and 6 kinds of active aroma components, respectively. The overall fruit aroma intensity of ‘O’neal’ was significantly higher than that of ‘Lanmei 1’ and‘Gulfcoast’, with little difference between the latter two. The basic aroma profile of ‘Lanmei 1’ fruit was composed of green grass flavor of 2-hexenal and hexanal, floral flavor of decanal and linalool, and fruit flavor of methyl isovalerate. In contrast,the basic aroma profile of ‘Gulfcoast’ fruit has one more fruit flavor of isovaleraldehyde. And the basic aroma profile of‘O’neal’ fruit has one more fruit flavor of isovaleraldehyde, fruit and baking flavor of 2-methylbutyraldehyde, and floral flavor of β-ionone. In general, ‘O’neal’ fruit is full of aroma and sweet taste, ‘Lanmei 1’ and ‘Gulfcoast’ fruit belong to sour and sweet taste with light aroma.