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Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening

文献类型： 外文期刊

作者： Xi, Wanpeng 1 ; Zheng, Huiwen 1 ; Zhang, Qiuyun 1 ; Li, Wenhui 3 ;

作者机构： 1.Southwest Univ, Coll Hort & Landscape Architecture, Chongqing 400716, Peoples R China

2.Minist Educ, Key Lab Hort Sci Southern Mountainous Reg, Chongqing 400715, Peoples R China

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

关键词： apricot;sugars;organic acids;volatiles;flavor;metabolites;fruit quality

期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.923； 五年影响因子：6.132 ）

ISSN： 1422-0067

年卷期： 2016 年 17 卷 7 期

页码：

收录情况： SCI

摘要： Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers' evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted from glucose-predominated to sucrose-predominated during fruit development and ripening. Sucrose synthase (SS), sorbitol oxidase (SO) and sorbitol dehydrogenase (SDH) are under tight developmental control and they might play important roles in sugar accumulation. Almost all organic acids identified increased during early development and then decrease rapidly. During early development, fruit mainly accumulated quinate and malate, with the increase of citrate after maturation, and quinate, malate and citrate were the predominant organic acids at the ripening stage. The odor activity values (OAV) of aroma volatiles showed that 18 aroma compounds were the characteristic components of apricot fruit. Aldehydes and terpenes decreased significantly during the whole development period, whereas lactones and apocarotenoids significantly increased with fruit ripening. The partial least squares regression (PLSR) results revealed that -ionone, -decalactone, sucrose and citrate are the key characteristic flavor factors contributing to consumer acceptance. Carotenoid cleavage dioxygenases (CCD) may be involved in -ionone formation in apricot fruit.

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