您好，欢迎访问新疆农业科学院 机构知识库！
新疆农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

文献类型： 外文期刊

作者： Liu, Yuan 1 ; Xiang, Simin 1 ; Zhang, Haipeng 1 ; Zhang, Hongyan 1 ; Wu, Cuiyun 3 ; Tang, Zhanghu 5 ; Wang, Jiangbo 3 ; X 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Hort & Forestry Sci, Key Lab Hort Plant Biol, Minist Educ, Wuhan 430070, Peoples R China

2.Huazhong Agr Univ, Coll Hort & Forestry Sci, Res Grp Sensory Evaluat & Consumer Preference Hor, Wuhan 430070, Peoples R China

3.Tarim Univ, Coll Plant Sci, Natl & Local Joint Engn Lab High Efficiency & Sup, Alar 843300, Peoples R China

4.Xinjiang Prod & Construct Corps Key Lab Biol Reso, Alar 843300, Peoples R China

5.Xinjiang Acad Agr Sci Luntai, Natl Fruits Germplasm Resources Garden, Luntai 841600, Peoples R China

关键词： metabolites; Korla pear fruits; sensory evaluation; fuzzy logic model

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN：

年卷期： 2020 年 25 卷 23 期

页码：

收录情况： SCI

摘要： Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about 'mouth feel' and 'aroma' than about 'fruit size', 'fruit shape' and 'peel color'. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with 'mouth feel' and 'aroma'. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：新疆农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台