金菠萝品种果实香气成分和特征香气研究

The Study of Aroma Components and Characteristic Aroma of Gold Pineapple Fruit

采用固相微萃取-气相色谱质谱联用法研究了金菠萝品种果实不同部位果肉、中柱和果皮的香气成分,并利用香气值确定了不同部位的特征香气。结果表明:各部位香气组成不同,果肉和中柱部位以酯类为主,果皮部位以萜烯类为主。己酸乙酯和己酸甲酯是果肉和中柱部位含量较高的成分,(Z)-β-罗勒烯是果皮部位含量最高的成分。4-甲氧基-2,5-二甲基-3(2H)呋喃酮和癸醛是果皮香气贡献较大的成分,而2-甲基丁酸乙酯、4-甲氧基-2,5-二甲基-3(2H)呋喃酮和己酸乙酯是果肉和中柱香气贡献较大的成分。金菠萝品种果肉和中柱的香气值与果皮差异较大,且香气值主要集中于果肉。

Solid phase microextraction(SPME)combined with gaschromatographic mass spectrometry(GC-MS)were used to study the aroma components of different parts in gold pineapple fruit,which included flesh,stele and peel,and the characteristic aroma in different parts were estimated by odor activity values(OAV).The results showed that there were different aroma compounds among the three sections of p ineapple fruit.Esters were the major groups in flesh and stele,while terpenes were the main groups in peel.Ethyl hexanoate and methyl caproate were the most abundant compounds in flesh and stele,while(Z)-β-Ocimene was the most abundant in peel.4-methoxy-2,5-dimethyl-3(2 H)-Furanone and decanal were the main aroma contributors of peel,while ethyl 2-methyl butanoate,4-methoxy-2,5-dimethyl-3(2 H)-Furanone and ethyl hexanoate were the main aroma contributors of flesh and stele.The OAVs in flesh and stele were significantly different from that in peel of gold pineapple,and the OAVs were mainly existed in flesh.