‘申华’葡萄果实特征香气成分分析

Characteristics of active aroma components in‘Shenhua’grape

为探究葡萄新品种‘申华’果实的特征香气成分,以‘巨峰’葡萄为对照,采用顶空固相微萃取-气相色谱-质谱联用技术检测成熟期果实中的挥发性香气成分和含量,并通过气味活性值及果实香气轮廓来综合分析两个品种在活性香气成分上的差异。结果表明:除C6化合物外,‘申华’葡萄果实中不同种类香气物质的含量均显著高于‘巨峰’。OAV结果表明‘申华’和‘巨峰’葡萄均有19个活性香气成分,2-甲基丁酸乙酯是‘申华’葡萄最重要的果香类气味贡献成分,‘巨峰’的重要果香类气味贡献成分则是2-甲基丁酸乙酯和己酸乙酯。香气描述发现庚酸乙酯可能是‘申华’葡萄果实酒香气味的重要贡献成分。植物类和果香类气味是两个品种果实共同的主要特征,而‘申华’葡萄果实整体气味强度高于‘巨峰’。相关研究结果可为后续‘申华’葡萄更好地开发利用以及香味葡萄品种选育提供参考依据和科学基础。

In order to characterize the aroma components in‘Shenhua’grape,the types and compositions ofvolatile compounds were surveyed with headspace solid phase microextraction(HS-SPME)and gaschromatography-mass spectrometry(GC-MS).The differences of active aroma compounds between‘Shenhua’and‘Kyoho’were obtained through odor activity value and fruit aroma profile analysis.The results showed thatthe concentrations of different types of aroma compounds in‘Shenhua’were significantly higher than those in‘Kyoho’except C6 compounds.Odor activity value results indicated that the aroma of‘Shenhua’and‘Kyoho’grapes were contributed by 19 active aroma compounds.Ethyl 2-methylbutanoate was the most important activecompound contributed for fruity flavor in‘Shenhua’grape.It was ethyl 2-methylbutanoate and ethyl hexanoatecontributed for fruity flavor in‘Kyoho’.Ethyl heptanoate might be the putative compound contributed for winelikeflavor in‘Shenhua’grape according to odor descriptor.Aroma profiles of‘Shenhua’and‘Kyoho’grapeswere dominated by the fruity and herbaceous flavor.The overall aroma strength of‘Shenhua’grape was higherthan that of‘Kyoho’with the visualizable aroma profiles.The results could provide theoretical basis for furtherbetter utilization of‘Shenhua’grape and fragrant grape breeding.