日中性草莓不同季节果实挥发性成分差异

doi:10.3864/j.issn.0578-1752.2019.13.010

摘要/Abstract

摘要：

【目的】比较日中性草莓秋季和冬季果实挥发性成分,明确季节变化对挥发性成分构成及香气值的影响,为研究草莓香气形成和开发利用日中性品种提供理论依据。【方法】以日中性品种‘阿尔比’‘蒙特瑞’‘波特拉’和‘圣安德瑞斯’的秋季大拱棚栽培和冬季日光温室栽培的成熟果实为试材,采用顶空固相微萃取和气谱-质谱联用方法检测挥发性成分并进行定性、定量分析,计算挥发性成分的数量、含量、比例和香气值,通过主成分分析对秋、冬果实香气成分含量差异做进一步分析,并依据香气值>1的成分,利用聚类热图对供试样品进行分类。【结果】共检测到88种挥发性成分,计算了57种成分的香气值,其中有30种成分的香气值>1。季节变化对各类挥发性成分数量和总含量的影响因品种而异;冬季果实中酯类成分的含量及在总挥发性成分中的比例显著高于秋季果实,而萜烯类成分的比例则显著低于秋季果实。主成分分析表明,‘波特拉’果实的挥发性成分含量受季节变化影响最小,而‘圣安德瑞斯’受季节影响最大。所有挥发性成分中,丁酸乙酯的平均香气值最高,对果实香气有重要影响;与秋季果实相比,冬季果实乙酸丁酯和丁酸甲酯的香气值显著升高;香气值>1的萜烯类成分在冬季果实中的香气值之和均低于秋季果实。丁酸乙酯、丁酸丁酯、4-甲氧基-2,5-二甲基-3(2H )-呋喃酮（DMMF）、己酸乙酯、芳樟醇等成分在不同季节果实的香气差异中起重要作用。通过热图分析可以将供试样品分为3类,其中第I类样品包括‘阿尔比’秋季果实、冬季果实和‘蒙特瑞’秋季果实,它们的总香气值和丁酸乙酯香气值均高于其他样品。【结论】季节变化主要影响果实的酯类和萜烯类成分,冬季果实的酯类含量、比例显著高于秋季果实,而萜烯类的比例则显著低于秋季果实。4个品种中,‘波特拉’果实挥发性成分含量受季节影响最小,而‘阿尔比’果实香气最浓,香气受季节变化的影响最小,‘圣安德瑞斯’挥发性成分含量和香气均受影响最大。

关键词: 草莓, 日中性品种, 果实挥发性成分构成, 香气值, 酯类, 萜烯类

Abstract:

【Objective】 Fruit volatiles of day-neutral strawberries harvested in autumn and winter were compared to clarify the effects of seasonal changes on volatile composition and odor activity value (OAV) of volatiles, aiming to provide theoretical basis for research on strawberry aroma and utilization of day-neutral cultivars. 【Method】 Matured fruits of day-neutral cultivars (including Albion, Monterey, Portola, and San Andreas) were harvested from high-tunnel in autumn and greenhouse in winter, respectively. Volatiles were extracted by using solid-phase microextraction (SPME), detected by gas chromatograph-mass spectrometer (GC-MS) and analyzed qualitatively and quantitatively. The numbers, contents, percentages and OAVs of volatiles were calculated. Principal component analysis (PCA) was employed to analyze the differences in volatiles content between autumn and winter strawberries. Clustered heatmap was used to classify the samples depending on the volatiles with OVA higher than 1. 【Result】 A total of 88 individual volatiles were identified and the OAVs of 57 volatiles were calculated. It was found that there were 30 components with OAV higher than 1. Effects of seasonal changes on the number of each chemical category and the total content of volatiles varied among cultivars. Compared to the autumn fruits, the content and percentage of esters in winter fruits were significantly higher, while terpenes were remarkably lower. The result of PCA indicated that, compared with other cultivars, volatiles pattern of Portola showed less variation, whereas San Andreas showed the highest variation between two seasons. Ethyl butanoate was very important for these tested cultivars since its average OAV was the highest in all volatiles. The OAVs of butyl acetate and methyl butanoate in winter fruits were noticeably higher than that in autumn fruits. However, compared with autumn fruits, the winter fruits of each cultivar had a lower sum of terpene OAVs that were higher than 1. Ethyl butanoate, butyl butanoate, 4-methoxy-2, 5-dimethyl- 3(2H)-furanone, ethyl hexanoate and linalool played an important role in the aroma differences between fruits of different seasons. The eight tested samples were classified into 3 groups using clustered heatmap. The group I included Albion autumn, Albion winter and Monterey autumn, of which total OAVs and the OAVs of ethyl butanoate were significantly higher than other groups. 【Conclusion】 Seasonal change had a remarkable impact on esters and terpenes in fruit volatiles of day-neutral strawberry cultivars. It was showed that the content and percentage of esters in winter fruits were significantly higher than autumn fruits, while the percentage of terpenes was remarkably lower in winter fruits. Among the 4 tested cultivars, Portola showed the least variation in volatile content between autumn and winter. Albion was the cultivar with intense aroma and its aroma performance presented the least changes when season changed, however, San Andreas was the one with the largest volatile variation both in volatile content and fruit aroma.

Key words: Fragaria × ananassa, day-neutral cultivars, fruit volatiles composition, odor activity value, esters, terpenes

董静,钟传飞,王桂霞,常琳琳,孙健,孙瑞,张宏力,李睿,隗永青,郑书旗,张运涛. 日中性草莓不同季节果实挥发性成分差异[J]. 中国农业科学, 2019, 52(13): 2309-2327.

DONG Jing,ZHONG ChuanFei,WANG GuiXia,CHANG LinLin,SUN Jian,SUN Rui,ZHANG HongLi,LI Rui,WEI YongQing,ZHENG ShuQi,ZHANG YunTao. Comparative Study on Fruit Volatiles of Different Day-Neutral Strawberry Cultivars in Autumn and Winter[J]. Scientia Agricultura Sinica, 2019, 52(13): 2309-2327.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2019.13.010

https://www.chinaagrisci.com/CN/Y2019/V52/I13/2309

图/表 5

表1

日中性草莓中检测到的挥发性成分及其气味阈值和气味描述"

序号 No.	挥发性成分 Volatiles	检测到的含量范围 Content range detected (mg·kg^-1)		气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
	酯类 Esters
1	乙酸甲酯Methyl acetate	0.000-0.191	0.000-0.206		果味,苦味^[26]Fruity, bitter
2	乙酸丁酯Butyl acetate	0.000-0.391	0.000-0.485	0.066^{[27, 28]}	果味,香蕉,菠萝^{[14, 29]}Fruity, banana, pineapple
3	乙酸-2-甲基丁酯2-Methylbutyl acetate	0.000-0.038	0.004-0.097	0.011^[27]	甜味,香蕉,苹果^[26]Sweet, banana, apple
4	乙酸-3-甲基丁酯 3-Methylbutyl acetate	0.008-0.020	0.000-0.015	0.03^[30]	新鲜,香蕉,果味,甜味^{[17, 31]} Fresh, banana, fruity, sweet
5	乙酸-3-甲基-2-丁烯酯3-Methyl-2-buten-1-yl acetate	0.000-0.032	0.000-0.035
6	乙酸-2-戊烯酯2-Pentenyl acetate	0.000-0.019	0.000-0.010
7	乙酸己酯 Hexyl acetate	0.023-0.175	0.028-0.113	0.002^[22]	果味,青苹果,香蕉,梨,花香,甜味^{[14, 29, 32]} Fruity, green apple, banana, pear, floral, sweet
8	乙酸-2-己烯酯2-Hexenyl acetate	0.064-0.125	0.048-0.138	0.21^[14]	果味,青味^[29]Fruity, green
9	乙酸叶醇酯(Z)-3-Hexenyl acetate	0.000-0.024	0.000-0.027	0.016^[14]	果味,绿叶^[33]Fruity, green leaves
10	乙酸辛酯 Octyl acetate	0.000-0.121	0.000-0.093	0.047^[27]	果味,花香,橙花,茉莉^{[22, 29]} Fruity, floral, neroli, jasmine
11	乙酸癸酯Decyl acetate	0.000-0.009	0.000-0.005		花香,橙子,玫瑰^[22]Floral, orange, rose
12	乙酸苯甲酯Phenylmethyl acetate	0.004-0.042	0.005-0.044	0.364^[27]	新鲜,煮熟蔬菜味^[34]Fresh, boiled vegetable
13	乙酸-2-苯乙酯2-Phenylethyl acetate	0.000-0.004	ND	0.25^[30]	果味,花香,玫瑰^{[30, 32]}Fruity, floral, rose
14	乙酸-3-苯基-2-丙烯酯3-Phenyl-2-propenyl acetate	0.000-0.005	ND
15	乙酸糠酯2-Furanmethyl acetate	0.000-0.029	ND
16	丙酸辛酯Octyl propanoate	0.000-0.003	ND		菠萝,桃金娘,蜡香^[26]Pineapple, myrtle, waxy
17	丁酸甲酯 Methyl butanoate	0.686-1.376	1.426-3.932	0.06^[28]	果味,苹果,香蕉,菠萝,酯味,青味^{[14, 22]} Fruity, apple, banana, pineapple, ester-like, green
18	丁酸乙酯Ethyl butanoate	0.000-0.563	0.000-0.850	0.001^[28]	果味,菠萝,草莓,香蕉,甜味^{[14, 31, 35]} Fruity, pineapple, strawberry, banana, sweet
19	丁酸-1-甲基乙酯 1-Methylethyl butanoate	0.000-0.057	0.029-0.293		令人愉悦的,果味,辛辣^{[26, 34]} Pleasing, fruit, pungent
20	丁酸丁酯Butyl butanoate	0.005-0.382	0.044-1.105	0.11^[14]	果味,梨,菠萝^[26]Fruity, pear, pineapple
21	丁酸2-甲基丙酯 2-Methylpropyl butanoate	0.000-0.004	0.000-0.004		果味,苹果,菠萝,朗姆酒,甜味^[26] Fruity, apple, pineapple, rum, sweet
22	丁酸-1-甲基丁酯 1-Methylbutyl butanoate	ND	0.000-0.015
23	丁酸-3-甲基丁酯 3-Methylbutyl butanoate	ND	0.000-0.007	0.00013^[27]	香蕉,果味^[32] Banana, fruity
24	丁酸己酯Hexyl butanoate	0.000-0.018	ND	0.25^[28]	果味,杏^[22]Fruity, apricot
25	丁酸-2-己烯酯2-Hexenyl butanoate	0.003-0.028	0.008-0.038
26	丁酸辛酯 Octyl butanoate	0.000-0.334	0.084-0.425	0.25^[14]	草本,青味,橙子,欧芹,甜瓜^[22] Herbaceous, green, orange, parsley, melon
27	丁酸-2-辛酯2-Octyl butanoate	0.000-0.094	ND
28	丁酸壬酯Nonyl butanoate	ND	0.000-0.021
续表1 Continued table 1
序号 No.	挥发性成分 Volatiles	检测到的含量范围 Content range detected (mg·kg^-1)		气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
29	丁酸癸酯 Decyl butanoate	0.000-0.041	0.005-0.025		果味,蜡香,白兰地,桃,杏^[26] Fruity, waxy, brandy, peach, apricot
30	丁酸四氢糠酯Tetrahydro-2-furanylmethyl butanoate	ND	0.000-0.013		杏,菠萝,果味,甜味^[26] Apricot, pineapple, fruity, sweet
31	2-甲基丙酸-1-甲基丁酯 1-Methylbutyl 2-methylpropanoate	0.000-0.012	0.000-0.011
32	2-甲基丙酸壬酯 Nonyl 2-methylpropanoate	0.000-0.009	0.000-0.008
33	3-甲硫基丙酸甲酯 Methyl 3-methylthiopropanoate	0.000-0.024	0.000-0.030		甜味,菠萝,洋葱^[26] Sweet, pineapple, onion
34	戊酸甲酯Methyl pentanoate	0.000-0.014	0.000-0.016	0.02^[26]	苹果,菠萝^[26]Apple, pineapple
35	戊酸癸酯Decyl pentanoate	0.000-0.002	ND
36	2-甲基丁酸甲酯 Methyl 2-methylbutanoate	ND	0.000-0.032	0.0004^[14]	青苹果,果味,甜味^[14] Green apple, fruity, sweet
37	2-甲基丁酸丁酯 Butyl 2-methylbutanoate	0.000-0.002	0.000-0.001	0.017^[26]	果味,葡萄酒,苹果^[26] Fruity, wine, apple
38	2-甲基丁酸辛酯 Octyl 2-methylbutanoate	0.000-0.040	0.000-0.014
39	3-甲基丁酸甲酯 Methyl 3-methylbutanoate	0.000-0.015	0.000-0.041	0.0044^[14]	果味,苹果,菠萝^[14] Fruity, apple, pineapple
40	3-甲基丁酸丁酯 Butyl 3-methylbutanoate	0.000-0.002	ND		甜味,苹果^[26] Sweet, apple
41	3-甲基丁酸辛酯 Octyl 3-methylbutanoate	0.000-0.078	0.000-0.011		玫瑰,蜂蜜,苹果,菠萝,果味,草本^[26] Rose, honey, apple, pineapple, fruity, herbaceous
42	己酸甲酯Methyl hexanoate	0.146-0.227	0.119-0.460	0.087^[22]	果味,菠萝^[14]Fruity, pineapple
43	己酸乙酯 Ethyl hexanoate	0.020-0.099	0.031-0.135	0.0003^[22]	菠萝,草莓,青苹果,甜味,花香,白兰地^{[14, 17, 30, 31]}Pineapple, strawberry, green apple, sweet, floral, brandy
44	己酸-1-甲基乙酯 1-Methylethyl hexanoate	0.000-0.027	0.003-0.015		甜味,果味,菠萝^[26] Sweet, fruity, pineapple
45	己酸丁酯Butyl hexanoate	0.000-0.055	0.000-0.030	0.7^[26]	葡萄酒,果味,菠萝^[26]Wine, fruity, pineapple
46	己酸己酯Hexyl hexanoate	0.000-0.050	0.000-0.096	64^[22]	草本^[22]Herbaceous
47	己酸辛酯 Octyl hexanoate	0.000-0.056	0.000-0.021		新鲜,豌豆,果味,草本^[26] Fresh, pea, fruity, herbaceous
48	辛酸甲酯Methyl octanoate	0.000-0.003	0.000-0.006	0.2^[14]	甜味,橙子,蜡香^[14]Sweet, orange, waxy
	萜烯类 Terpenes
49	芳樟醇 Linalool	0.322-1.825	0.139-1.192	0.006^{[27, 29]}	甜味,柑橘,柠檬,葡萄,花香味,芫荽^{[14, 31, 36, 37]} Sweet, citrus, lemon, grape, floral, coriander
50	芳樟醇氧化物Linalool oxide	0.013-0.148	0.000-0.134	0.32^[27]	花香,树木^[29]Floral, woody
51	香叶醇 Geraniol	0.000-0.010	ND	0.03^[36]	甜味,浆果,柠檬,花香,橙花,玫瑰^{[14, 36]} Sweet, berry, lemon, floral, orange flower, roses
52	α-松油醇 α-Terpineol	0.000-0.077	0.000-0.054	0.25^[30]	花香,百合,丁香,鸢尾,茴芹,松树,甜味,蛋糕^{[30, 31, 32, 36]} Floral, lily, lilac, iris, anise, piney, sweet, cake
53	桃金娘烯醇Myrtenol	ND	0.000-0.102	0.007^[29]	花香,薄荷^[29]Flowery, mint
续表1 Continued table 1
序号 No.	挥发性成分 Volatiles	检测到的含量范围 Content range detected (mg·kg^-1)		气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
54	D-柠檬烯 D-Limonene	0.014-0.055	0.011-0.028	0.015^[30]	果味,柠檬,柑橘,薄荷^{[30, 38, 39]} Fruity, lemon, citrus, mint
55	薄荷醇Menthol	0.000-0.009	ND		清凉,薄荷^[26]Refreshing, mint
56	橙花叔醇 Nerolidol	0.248-2.856	0.279-1.002	0.12^[14]	苹果,柑橘,玫瑰,青味,树木^{[35, 40]} Apple, citrus, rose, green, woody
57	β-金合欢烯β-Farnesene	0.005-0.048	0.000-0.036		柑橘,青味,甜味,树木^[34]Citrus, green, sweet, wood
58	反式-α-佛手柑油烯 trans-α-Bergamotene	0.000-0.007	ND		树木,温暖,茶香^[34] Wood, warm, tea
	酮类 Ketones
59	2,3-丁二酮 2,3-Butanedione	0.000-0.151	0.000-0.146	4.74^[41]	奶油,酸奶,蛋糕,甜味,芹菜^{[31, 32, 41]} Cream, yogurt, cake, sweet, celery
60	2-戊酮2-Pentanone	0.000-0.045	0.000-0.097	0.01^[29]	缥缈的^[29]Ethereal
61	2-庚酮 2-Heptanone	0.000-0.018	0.007-0.028	0.14^{[14, 27]}	蓝奶酪,果味,青味,坚果,香料^[37] Blue cheese, fruity, green, nut, spice
62	2-甲基-1-庚烯-6-酮 2-Methyl-1-hepten-6-one	0.000-0.020	ND
63	6-甲基-5-庚烯-2-酮 6-Methyl-5-hepten-2-one	0.000-0.013	0.000-0.017	0.05^[27]	柑橘,草莓,蘑菇,辣椒,橡胶^[37] Citrus, strawberry, mushroom, pepper, rubber
64	香叶基丙酮 6,10-Dimethyl-5,9-undecadien-2-one	0.000-0.002	0.000-0.004	0.06^[26]	新鲜,花香,果香,青味^[26] Fresh, floral, fruity, green
	醇类Alcohols
65	戊醇1-Pentanol	0.000-0.049	ND	4^[27]	发酵味^[38]Fermented
66	3-戊醇3-Pentanol	0.000-0.010	0.000-0.034
67	己醇 1-Hexanol	0.037-0.093	0.011-0.044	0.25^[42]	花香,果味,草莓,新鲜,青味,草,树木^{[29, 31, 32, 36, 42]} Flower, fruity, strawberry, fresh, green, grass, woody
68	反式-2-己烯醇 (E)-2-Hexen-1-ol	0.015-0.111	0.010-0.049	0.1^{[14, 29]}	草本,青味,果味,未成熟香蕉^{[30, 32, 36]} Herbaceous, green, fruity, unripe banana
69	2-庚醇2-Heptanol	0.000-0.012	0.000-0.009	0.07^[29]	果味,草本^[29]Fruity, herbaceous
70	辛醇 1-Octanol	0.017-0.055	0.011-0.022	0.8^[41]	茉莉,柠檬,甜味,玫瑰,蜡香,青味,橙子^{[29, 38, 41]} Jasmine, lemon, sweet, rose, waxy, green, orange
71	2-乙基己醇2-Ethyl-1-hexanol	0.000-0.004	0.000-0.003	0.27^[33]	花香^[33]Floral
72	3-甲基-庚-1,6-二烯-3-醇 3-Methyl-hepta-1,6-dien-3-ol	0.000-0.004	0.000-0.007
73	苯甲醇 Benzyl alcohol	0.000-0.010	0.000-0.015	0.1^[29]	烧烤,甜味,果味,樱桃,草本^{[17, 29, 32, 36]} Roasted & toasted, sweet, fruity, cherry, herbaceous
	内酯类 Lactones
74	γ-癸内酯 γ-Decalactone	0.000-0.557	0.000-0.689	0.01^[36]	桃,甜味,椰子,杏^{[14, 32, 36]} Peach, sweet, coconut, apricot
75	威士忌内酯 Whiskey lactone	ND	0.000-0.004		椰子,内酯味^[31] Coconut, lactone-like
76	γ-十二内酯γ-Dodecalactone	0.000-0.056	0.000-0.086	0.007^{[14, 28]}	甜味,果味,花香^[34]Sweet, fruit, flower
	呋喃类 Furans
77	4-甲氧基-2,5-二甲基-3(2H)-呋喃酮 4-Methoxy-2,5-dimethyl-3(2H)-furanone	0.052-0.412	0.072-0.165	0.016^[14]	甜味,焦糖味^[14] Sweet, caramel
续表1 Continued table 1
序号 No.	挥发性成分 Volatiles	检测到的含量范围 Content range detected (mg·kg^-1)		气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	气味阈值 Odor threshold (mg·kg^-1)	气味描述 Odor description
	醛类 Aldehydes
78	戊醛 Pentanal	0.000-0.215	ND	0.042^[42]	新鲜,扁桃仁,苦味,麦芽,油,辛辣^{[37, 42]} Fresh, almond, bitter, malt, oil, pungent
79	己醛 Hexanal	0.000-1.008	0.000-0.388	0.021^[14]	青草,新鲜,青味,草本,牛脂^{[14, 32, 36, 39, 42]} Green grass, fresh, green, herbaceous, tallow
80	反式-2-己烯醛 (E)-2-Hexenal	0.611-1.151	0.267-1.409	0.017^[42]	苹果,辛辣,草本,脂香,青味,叶子^{[14, 29, 32, 36, 37, 42]} Apple, pungent, herbaceous, fat, green, leaf
81	顺式-2-庚烯醛(Z)-2-Heptenal	0.000-0.012	ND	0.0008^[42]	新鲜^[42]Fresh
82	壬醛 Nonanal	0.000-0.056	0.032-0.066	0.001^{[27, 28, 42]}	花香,脂香,青味,柠檬,柑橘^{[37, 39, 42]} Flower, fat, green, lemon, citrus
83	癸醛 Decanal	0.000-0.017	0.000-0.008	0.0001^[27]	脂香,蜡香,辛辣,甜味,橙子,柠檬,玫瑰^[26] Fat, waxy, pungent, sweet, orange, lemon, rose
84	苯甲醛 Benzaldehyde	0.066-0.120	0.031-0.051	0.35^{[27, 28, 39]}	烤肉,扁桃仁,焦糖,樱桃,苦味^{[30, 32, 37]} Roasted, almond, burnt sugar, cherry, bitter
	酸类 Acids
85	丁酸Butanoic acid	ND	0.000-0.121	0.1^[14]	酸味,奶酪,腐败味^{[14, 31, 32]}Sour, cheesy, rancid
86	2-甲基丙酸2-Methylpropanoic acid	0.000-0.076	0.000-0.036	5.3^[27]	腐败味,黄油,脂香^{[32, 41]}Rancid, butter, fatty
87	2-甲基丁酸 2-Methylbutanoic acid	0.000-0.074	0.000-0.065	0.1^[14]	酸味,奶酪,汗味,腐败味^{[14, 31, 41]} Sour, cheesy, sweaty, rancid
88	己酸 Hexanoic acid	0.000-0.173	0.000-0.806	1^{[14, 29]}	汗味,奶酪,腐败味,脂香,酸味^{[14, 31, 32, 38]} Sweaty, cheesy, rancid, fatty, sour

表1

表2

不同季节日中性草莓果实挥发性成分构成"

挥发性成分构成 Volatile composition	阿尔比 Albion		蒙特瑞 Monterey		波特拉 Portola		圣安德瑞斯 San Andreas
挥发性成分构成 Volatile composition	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter
数量 number
酯类 Esters	30.7±0.9BC	26.3±0.7D	34.7±0.9A	29.0±1.0DC	21.7±1.8E	28.7±1.3DC	20.3±0.3E	32.3±0.9BA
萜烯类 Terpenes	6.0±0.0B	5.3±0.3CB	6.0±0.0B	6.0±0.0B	6.0±0.0B	4.7±0.3C	8.3±0.3A	5.7±0.3B
酮类 Ketones	3.7±0.3A	2.7±0.3BA	2.0±0.6B	2.0±0.0B	2.3±0.9BA	3.0±0.6BA	3.0±0.0BA	1.7±0.3B
醇类 Alcohols	7.7±0.9A	4.7±0.9C	6.7±0.3BAC	7.0±1.0BA	5.0±0.3BC	5.0±0.6BC	6.3±0.3BAC	7.3±0.3A
内酯类 Lactones	2.0±0.0B	2.7±0.3A	1.0±0.0C	0.0±0.0D	1.7±0.3B	0.0±0.0D	2.0±0.0B	2.0±0.0B
呋喃类 Furans	1.0±0.0A	1.0±0.0A	1.0±0.0A	1.0±0.0A	1.0±0.0A	1.0±0.0A	1.0±0.0A	1.0±0.0A
醛类 Aldehydes	3.3±0.3CB	3.0±0.0CD	2.3±0.3D	3.0±0.0CD	7.0±0.0A	4.0±0.0B	6.7±0.3A	3.7±0.3CB
酸类 Acids	2.0±0.0CB	2.3±0.3B	4.0±0.0A	2.0±0.6CB	0.0±0.0D	1.7±0.3CB	1.3±0.3C	2.0±0.0CB
合计 Total	56.4±2.2A	48.0±1.2CB	57.7±1.0A	50.0±1.5B	44.7±0.3C	48.1±1.9CB	48.9±0.7CB	55.7±0.9A
含量 Content（mg·kg^-1）
酯类 Esters	2.862±0.049C	5.944±0.398A	3.573±0.199B	5.655±0.232A	1.463±0.055D	3.133±0.208CB	1.417±0.021D	3.011±0.180CB
萜烯类 Terpenes	3.568±0.179B	1.996±0.224C	3.193±0.044B	1.627±0.061C	0.687±0.025D	0.510±0.032D	4.652±0.134A	1.853±0.165C
酮类 Ketones	0.049±0.009B	0.121±0.005A	0.053±0.032B	0.022±0.002B	0.147±0.006A	0.155±0.002A	0.129±0.005A	0.034±0.014B
醇类 Alcohols	0.203±0.005B	0.090±0.015DE	0.135±0.007C	0.106±0.008DC	0.201±0.014B	0.072±0.004E	0.241±0.007A	0.126±0.011C
内酯类 Lactones	0.364±0.029B	0.628±0.095A	0.003±0.000C	0.000±0.000C	0.007±0.003C	0.000±0.000C	0.591±0.010A	0.361±0.042B
呋喃类 Furans	0.136±0.005DC	0.125±0.008DC	0.367±0.026A	0.158±0.004C	0.065±0.007F	0.075±0.002FE	0.248±0.020B	0.114±0.012DE
醛类 Aldehydes	0.760±0.031E	1.404±0.101CD	1.192±0.092D	0.425±0.036F	1.705±0.138B	1.532±0.047CB	2.142±0.067A	0.835±0.045E
酸类 Acids	0.160±0.021C	0.720±0.084A	0.328±0.037B	0.069±0.031DC	0.000±0.000D	0.642±0.019A	0.096±0.048DC	0.677±0.075A
合计 Total	8.102±0.267CD	11.028±0.869A	8.844±0.389CB	8.062±0.285CD	4.275±0.221F	6.119±0.301E	9.516±0.149B	7.011±0.542ED
比例% Percentage
酯类 Esters	41.94±0.70F	58.79±1.38C	53.19±0.50D	78.14±0.64A	48.44±0.91E	61.95±1.27B	19.92±0.36G	49.56±0.77E
萜烯类 Terpenes	34.56±0.60B	12.73±0.71F	29.12±1.20C	14.86±0.33E	13.89±0.33FE	6.53±0.13G	41.48±0.48A	19.29±0.13D
酮类 Ketones	1.31±0.18DE	2.19±0.09DC	1.17±0.62E	0.55±0.03E	7.04±0.31A	4.74±0.35B	2.77±0.11C	0.95±0.30E
醇类 Alcohols	3.09±0.12B	0.88±0.15E	1.93±0.01C	1.50±0.15D	5.98±0.21A	1.33±0.04D	3.31±0.05B	2.06±0.03C
内酯类 Lactones	10.88±0.64B	12.31±0.91B	0.08±0.01C	0.00±0.00C	0.44±0.21C	0.00±0.00C	16.30±0.54A	11.53±0.33B
呋喃类 Furans	1.39±0.05C	0.87±0.02E	3.48±0.18A	1.52±0.02C	1.38±0.14C	1.01±0.06DE	2.31±0.14B	1.24±0.04DC
醛类 Aldehydes	4.71±0.30D	5.86±0.15DC	6.93±0.23C	2.50±0.15E	22.82±1.02A	12.98±0.38B	12.74±0.63B	5.66±0.18DC
酸类 Acids	2.13±0.22E	6.36±0.26C	4.11±0.30D	0.94±0.40FG	0.00±0.00G	11.46±0.49A	1.16±0.56FE	9.71±0.24B
合计 Total	100.01	99.99	100.01	100.01	99.99	100.00	99.99	100.00

表2

图1

表3

不同季节日中性草莓果实的挥发性成分香气值"

序号 No.	挥发性成分 Volatiles	阿尔比 Albion		蒙特瑞 Monterey		波特拉 Portola		圣安德瑞斯 San Andreas
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter
	酯类 Esters
2	乙酸丁酯Butyl acetate	1.20±0.06D	4.92±0.30B	5.38±0.33B	6.71±0.33A	0.00±0.00E	1.08±0.53D	0.30±0.30ED	2.44±0.09C
3	乙酸-2-甲基丁酯2-Methylbutyl acetate	0.73±0.00ED	0.45±0.00E	3.00±0.27CB	7.82±0.55A	1.09±0.64ED	0.82±0.09ED	2.00±0.09CD	3.64±0.73B
4	乙酸-3-甲基丁酯3-Methylbutyl acetate	0.53±0.00CB	0.23±0.03CD	0.50±0.10CB	0.00±0.00D	1.23±0.23A	0.43±0.03CB	0.63±0.00B	0.30±0.17CBD
7	乙酸己酯Hexyl acetate	21.50±1.00D	41.00±3.50C	78.00±5.00A	52.00±2.50B	12.50±0.50E	16.50±1.50ED	19.00±1.00ED	35.50±2.50C
8	乙酸-2-己烯酯2-Hexenyl acetate	0.52±0.02BA	0.52±0.03BA	0.34±0.03DC	0.43±0.02BC	0.43±0.04BC	0.29±0.03D	0.57±0.02A	0.58±0.04A
9	乙酸叶醇酯(Z)-3-Hexenyl acetate	0.81±0.13BAC	1.19±0.06A	1.06±0.19BA	1.44±0.13A	0.50±0.25BC	0.25±0.25C	0.88±0.06BAC	1.31±0.25A
10	乙酸辛酯Octyl acetate	0.49±0.04DC	0.00±0.00D	2.49±0.06A	1.79±0.09B	0.06±0.06D	0.91±0.47C	0.36±0.04DC	0.51±0.06DC
12	乙酸苯甲酯Phenylmethyl acetate	0.04±0.00C	0.02±0.00D	0.10±0.01A	0.11±0.01A	0.01±0.00D	0.01±0.00D	0.05±0.00C	0.06±0.01B
13	乙酸-2-苯基乙酯2-Phenylethyl acetate	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.02±0.00A	0.00±0.00B
17	丁酸甲酯Methyl butanoate	22.55±0.30DE	41.15±4.15B	17.70±1.35FE	59.68±3.08A	12.22±0.63F	30.47±1.27C	12.33±0.23F	24.93±0.68DC
18	丁酸乙酯Ethyl butanoate	522.00±23.00B	778.00±48.00A	466.00±31.00B	149.00±7.00C	0.00±0.00D	0.00±0.00D	0.00±0.00D	177.00±16.00C
20	丁酸丁酯Butyl butanoate	0.73±0.04D	9.14±0.53A	3.09±0.19B	2.71±0.11B	0.05±0.00E	0.45±0.04ED	0.10±0.01ED	1.50±0.10C
23	丁酸-3-甲基丁酯3-Methylbutyl butanoate	0.00±0.00B	38.46±15.38A	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B
24	丁酸己酯Hexyl butanoate	0.07±0.00A	0.00±0.00D	0.00±0.00D	0.00±0.00D	0.01±0.00C	0.00±0.00D	0.03±0.00B	0.00±0.00D
26	丁酸辛酯Octyl butanoate	0.00±0.00E	1.49±0.15A	1.18±0.08B	0.80±0.05C	0.02±0.00E	0.45±0.05D	0.07±0.00E	0.37±0.03D
34	戊酸甲酯Methyl pentanoate	0.00±0.00C	0.00±0.00C	0.25±0.25BC	0.00±0.00C	0.50±0.10BA	0.75±0.00A	0.00±0.00C	0.25±0.10BC
36	2-甲基丁酸甲酯 Methyl 2-methylbutanoate	0.00±0.00C	0.00±0.00C	0.00±0.00C	77.50±2.50A	0.00±0.00C	0.00±0.00C	0.00±0.00C	20.00±10.00B
37	2-甲基丁酸丁酯Butyl 2-methylbutanoate	0.00±0.00B	0.00±0.00B	0.12±0.00A	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B
39	3-甲基丁酸甲酯 Methyl 3-methylbutanoate	3.18±0.00C	0.00±0.00C	1.82±0.91C	0.00±0.00C	16.14±2.27A	8.41±0.45B	0.00±0.00C	2.05±2.05C
42	己酸甲酯Methyl hexanoate	1.84±0.07CD	1.56±0.10D	1.83±0.11CD	1.80±0.09CD	1.93±0.10CD	4.44±0.46A	2.41±0.10CB	2.59±0.17B
43	己酸乙酯Ethyl hexanoate	153.33±6.67DC	296.67±23.33B	190.00±10.00C	113.33±10.00DE	73.33±3.33E	390.00±30.00A	310.00±16.67B	186.67±16.67C
续表3 Continued table 3
序号 No.	挥发性成分 Volatiles	阿尔比 Albion		蒙特瑞 Monterey		波特拉 Portola		圣安德瑞斯 San Andreas
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter
45	己酸丁酯Butyl hexanoate	0.00±0.00B	0.00±0.00B	0.05±0.03A	0.01±0.01B	0.00±0.00B	0.03±0.00BA	0.00±0.00B	0.0±0.00BA
46	己酸己酯Hexyl hexanoate	0.00±0.00A	0.00±0.00A	0.00±0.00A	0.00±0.00A	0.00±0.00A	0.00±0.00A	0.00±0.00A	0.00±0.00A
48	辛酸甲酯Methyl octanoate	0.01±0.00CD	0.01±0.01ED	0.00±0.00E	0.00±0.00E	0.02±0.00CB	0.03±0.01A	0.02±0.00CB	0.02±0.00B
	萜烯类 Terpenes
49	芳樟醇Linalool	239.00±10.67B	167.33±13.00D	203.00±8.83C	186.67±6.33DC	57.50±2.33E	26.67±2.00F	288.67±8.33A	159.83±11.83D
50	芳樟醇氧化物Linalool oxide	0.23±0.12BAC	0.10±0.03BC	0.34±0.02A	0.25±0.08BA	0.05±0.00BC	0.01±0.01C	0.22±0.12BAC	0.06±0.04BC
51	香叶醇Geraniol	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.30±0.03A	0.00±0.00B
52	α-松油醇α-Terpineol	0.00±0.00D	0.00±0.00D	0.00±0.00D	0.00±0.00D	0.11±0.01C	0.00±0.00D	0.26±0.03A	0.18±0.02B
53	桃金娘烯醇Myrtenol	0.00±0.00D	9.71±1.14B	0.00±0.00D	13.86±0.43A	0.00±0.00D	2.71±0.00C	0.00±0.00D	0.00±0.00D
54	D-柠檬烯D-Limonene	1.60±0.13B	0.87±0.07C	1.07±0.13CB	1.07±0.13CB	1.13±0.07CB	1.13±0.40CB	3.20±0.33A	1.40±0.20CB
56	橙花叔醇Nerolidol	16.64±1.37B	7.22±1.12C	15.16±0.40B	2.54±0.13D	2.31±0.13D	2.58±0.13D	22.31±0.76A	6.60±0.73C
	酮类 Ketones
59	2,3-丁二酮2,3-Butanedione	0.00±0.00C	0.00±0.00C	0.01±0.01C	0.00±0.00C	0.03±0.00BA	0.03±0.00A	0.02±0.00B	0.00±0.00C
60	2-戊酮2-Pentanone	3.20±0.90B	9.40±0.30A	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.00±0.00C	1.70±1.30CB
61	2-庚酮2-Heptanone	0.06±0.00C	0.18±0.02A	0.12±0.01B	0.06±0.01C	0.00±0.00D	0.08±0.01C	0.06±0.00C	0.12±0.01B
63	6-甲基-5-庚烯-2-酮 6-Methyl-5-hepten-2-one	0.14±0.06B	0.00±0.00C	0.16±0.08B	0.28±0.02A	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.00±0.00C
64	香叶基丙酮 6,10-Dimethyl-5,9-undecadien-2-one	0.03±0.00BA	0.03±0.02A	0.00±0.00B	0.00±0.00B	0.02±0.02BA	0.03±0.02A	0.00±0.00B	0.00±0.00B
	醇类 Alcohols
65	戊醇1-Pentanol	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.01±0.00A	0.00±0.00B	0.00±0.00B	0.00±0.00B
67	己醇1-Hexanol	0.30±0.00B	0.11±0.00E	0.16±0.01D	0.09±0.01E	0.27±0.02C	0.04±0.00F	0.37±0.00A	0.16±0.01D
68	反式-2-己烯醇(E)-2-Hexen-1-ol	0.75±0.01B	0.22±0.01D	0.19±0.02ED	0.17±0.02ED	0.69±0.06B	0.11±0.00E	1.05±0.03A	0.45±0.03C
69	2-庚醇2-Heptanol	0.09±0.00BC	0.03±0.03DC	0.16±0.01A	0.03±0.03D	0.00±0.00D	0.03±0.03D	0.11±0.01BA	0.11±0.01BA
续表3 Continued table 3
序号 No.	挥发性成分 Volatiles	阿尔比 Albion		蒙特瑞 Monterey		波特拉 Portola		圣安德瑞斯 San Andreas
序号 No.	挥发性成分 Volatiles	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter	秋季 Autumn	冬季 Winter
70	辛醇1-Octanol	0.03±0.00B	0.02±0.00B	0.06±0.00A	0.03±0.00B	0.02±0.00B	0.02±0.00B	0.03±0.00B	0.02±0.00C
71	2-乙基己醇2-Ethyl-1-hexanol,	0.01±0.00A	0.00±0.00A	0.01±0.00A	0.01±0.00A	0.01±0.00A	0.00±0.00A	0.00±0.00A	0.01±0.00A
73	苯甲醇Benzyl alcohol	0.09±0.01B	0.08±0.04B	0.08±0.01B	0.15±0.00A	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.02±0.02C
	内酯类 Lactones
74	γ-癸内酯γ-Decalactone	31.20±2.50B	55.60±8.20A	0.00±0.00C	0.00±0.00C	0.40±0.20C	0.00±0.00C	53.80±1.10A	33.60±3.90B
76	γ-十二内酯γ-Dodecalactone	7.29±0.57B	10.00±1.86A	0.43±0.00D	0.00±0.00D	0.43±0.29D	0.00±0.00D	7.57±0.29B	3.43±0.43C
	呋喃类 Furans
77	4-甲氧基-2,5-二甲基-3(2H)-呋喃酮 4-Methoxy-2,5-dimethyl-3(2H)-furanone	8.19±0.38DC	5.94±0.44DEF	22.94±1.63A	9.88±0.25C	4.06±0.44F	4.69±0.13EF	15.50±1.25B	6.75±0.62DE
	醛类 Aldehydes
78	戊醛Pentanal	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.00±0.00C	4.57±0.55A	0.00±0.00C	1.93±1.00B	0.00±0.00C
79	己醛Hexanal	0.00±0.00D	0.00±0.00D	0.00±0.00D	0.00±0.00D	27.00±2.90B	17.10±0.81C	47.00±0.90A	0.00±0.00D
80	反式-2-己烯醛(E)-2-Hexenal	38.12±1.06E	76.94±5.47A	62.35±4.41CB	19.06±1.76F	47.41±2.88ED	64.35±1.47B	53.71±0.41CD	44.94±2.53ED
81	顺式-2-庚烯醛(Z)-2-Heptenal	10.00±1.25B	0.00±0.00C	0.00±0.00C	0.00±0.00C	13.75±1.25A	0.00±0.00C	15.00±0.00A	0.00±0.00C
82	壬醛Nonanal	14.00±14.00C	55.00±6.00A	18.00±18.00BC	53.00±5.00A	45.00±5.00BA	40.00±4.00BAC	52.00±3.00A	34.00±2.00BAC
83	癸醛Decanal	0.00±0.00B	0.00±0.00B	0.00±0.00B	0.00±0.00B	140.00±20.00A	0.00±0.00B	120.00±20.00A	30.00±30.00B
84	苯甲醛Benzaldehyde	0.26±0.01B	0.11±0.01ED	0.33±0.01A	0.14±0.01D	0.20±0.01C	0.11±0.01E	0.25±0.00B	0.10±0.01E
	酸类 Acids
85	丁酸Butanoic acid	0.00±0.00C	0.77±0.24A	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.00±0.00C	0.39±0.17B
86	2-甲基丙酸2-Methylpropanoic acid	0.00±0.00C	0.00±0.00C	0.01±0.00A	0.00±0.00B	0.00±0.00C	0.00±0.00CB	0.00±0.00C	0.00±0.00C
87	2-甲基丁酸2-Methylbutanoic acid	0.66±0.05A	0.00±0.00C	0.24±0.24BC	0.42±0.21BA	0.00±0.00C	0.00±0.00C	0.57±0.09BA	0.00±0.00C
88	己酸Hexanoic acid	0.09±0.02CB	0.64±0.10A	0.15±0.01B	0.00±0.00C	0.00±0.00C	0.62±0.02A	0.04±0.04CB	0.64±0.06A

表3

图2

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