文献类型： 外文期刊

作者： Feng, Jian-rong ¹ ; Xi, Wan-peng ² ; Li, Wen-hui ¹ ; Liu, Hai-nan ¹ ; Liu, Xiao-fang ¹ ; Lu, Xiao-yan ¹ ;

作者机构： 1.Shihezi Univ, Coll Agr, Shihezi 832003, Xinjiang, Peoples R China

2.Southwest Univ, Coll Hort & Landscape Architecture, Chongqing 400716, Peoples R China

3.Xinjiang Acad Agr Sci, Natl Fruit Tree Germplasm Repository, Luntai 841600, Xinjiang, Peoples R China

关键词： fruit;aroma;gas chromatography-mass spectroscopy;high-performance solid-phase microextraction

期刊名称：JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE （ 影响因子：1.144； 五年影响因子：1.617 ）

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收录情况： SCI

摘要： The characterization of aroma of the 14 main apricot (Prunus armeniaca L.) cultivars in Xinjiang was evaluated using high-performance solid-phase microextraction (HP-SPME) with gas chromatography-mass spectroscopy (GC-MS). A total of 208 volatiles that include 80 esters, 25 aldehydes, 15 terpenes, 21 ketones, 39 alcohols, 27 olefins, and 1 acid were identified from these cultivars. The compounds propyl acetate, 3-methyl-1-butanol acetate, (Z)-3-hexen-1-ol acetate, D-limonene, beta-linalool, hexanal, hexyl acetate, butyl acetate, beta-myrcene, ethyl butanoate, and beta-cis-ocimene were the major compounds responsible for aroma in these cultivars. GC-MS results showed that Kuchexiaobaixing, Guoxiyuluke, and seven other cultivars were characterized by a high level of esters and were considered to be fruity apricot aroma. 'Luotuohuang' and 'Heiyexing' accumulate high levels of terpenes and exhibited an outstanding floral aroma. Higher levels of alcohols and aldehydes were observed in 'Danxing', 'Sumaiti', and 'Kumaiti'. The latter are considered green aroma cultivars. These three types of cultivars with different aroma characteristics can be significantly differentiated by using the principal component analysis (PCA) method. The contributions of volatiles to the apricot aroma were assessed by using the partial least squares regression (PLSR) model. Esters, terpenes, and C6 components were shown to be responsible for the fruity, floral, and green character of fresh apricots, respectively.