欧李果实发育期内挥发性成分变化特征

doi:10.3864/j.issn.0578-1752.2021.09.013

摘要/Abstract

摘要：

【目的】研究欧李果实发育过程中的挥发性成分与含量变化,揭示果实香气的香型转化特征,明确参与挥发物合成的主要代谢途径,为探讨果实香气代谢机制及品质育种提供数据支持。【方法】以‘燕山1号’欧李为试材,采用顶空固相微萃取-气相色谱仪-质谱联用技术（HS-SPME-GC-MS）,自坐果25 d开始,每隔10 d对果实挥发性成分进行测定。利用解卷积系统（AMDIS）与NIST11质谱库以及保留指数（RI）对挥发性成分进行鉴定,内标法确定挥发物含量,进一步明确果实香气品质与香型转化特征以及不同挥发物类型合成的主要代谢途径。【结果】发育期内共检测到140种挥发物,幼果期明显多于其他时期,成分复杂;绿果期挥发物生成速率显著升高,含量增加。酯、萜类是主要挥发物类型,含量占90%以上。青香型挥发物在幼果期至着色期内含量丰富,商熟期内显著降低;果香型挥发物自商熟期逐渐增加,花香型挥发物在完熟期内显著增加。OAVs表明幼果期至绿熟期花香强度高,是主要香气特征,着色期开始果香强度随发育期逐渐增加,完熟期后果香与花香强度接近,是成熟果实的典型香气特征。幼果期挥发物代谢途径复杂,产生的挥发物类型丰富,其中参与萜类合成主要为MEP和MVP代谢途径,参与醛、醇、酯类合成主要为脂肪族和氨基酸代谢途径;绿熟期至商熟期萜类物质代谢程度与参与酯类合成的氨基酸代谢程度明显降低,不饱和脂肪酸代谢程度明显增加;完熟期不饱和脂肪酸代谢活跃度降低,参与酯类合成的饱和脂肪酸和氨基酸代谢途径以及参与单萜合成的脂肪酸β-氧化途径与脱辅基类胡萝卜素裂解途径增强,形成了大量支链酯类和芳香酯类以及环状单萜,对于典型成熟果实香气的形成具有重要作用。【结论】欧李果实发育过程挥发物变化明显,合成代谢途径具有明显更替。发育早期产生的挥发物有助于果实发育和环境适应;绿熟期以不饱和脂肪酸为底物的己酯、己烯酯类合成途径明显加强,挥发物逐渐积累;着色期果实快速生长,挥发物合成具有滞后性,代谢途径明显转化;完熟期参与支链酯、芳香酯、环状单萜的合成代谢途径明显增强,与成熟果实香气明显相关。典型果实香气主要形成于完熟期,稍晚于生理成熟期,适当延迟采收有助于果实芳香品质的形成与保留。

关键词: 欧李, 发育阶段, 挥发性成分, 香型, 代谢途径

Abstract:

【Objective】The component and content of volatiles in Chinese dwarf cherry fruit during its development were studied, and the characterization of odor types transform and possible involved metabolic pathways were revealed, in order to provide the data support for the metabolic mechanism and quality breeding of fruit aroma. 【Method】The volatiles of Yanshan 1-Chinese dwarf cherry fruit were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC- MS), and the AMDIS, NIST11 and RI were applied to volatiles confirmation, and internal standard method to contents calculation. Then the odor-activity values (OAVs) and qualities were evaluated to define the odor types transform feature and the main involved metabolic pathways. 【Result】Total of 140 volatiles were detected, and the volatiles types was much more at young fruit stage than that at other stages; the volatiles contents increased considerably at green fruit stage, and esters and terpenoids were the main volatiles, up to 90% of content. The volatiles of green-type had rich content at young fruit and coloring stage, then significantly decreased at commercial ripen stage, floral-type was notably enhanced during the full ripen stage. OAVs indicated that floral fragrance was the main characteristic at young fruit and green ripen stage, then fruity feature increased and equivalent with floral feature which formed the typical mature fruit aroma at full ripen stage. The volatiles generated relied on the substrates and key enzymes participated, terpenoids derived from two parallel pathways, the mevalonate (MVA) pathway, and the methylerythritol 4-phosphate (MEP) pathway, aldehydes, alcohols, esters were via fatty acid and amino acid pathway. It showed complicated pathways maybe involved at young fruit stage, with more volatiles generated; the amino acids pathway related to esters and terpenoids were dramatically reduced, the unsaturated fatty acid pathway were obviously enhanced during green ripen stage to commercial ripen stage; then the saturated fatty acid and amino acid participate in ester synthesis, and β-oxidation and cleavage of carotenoids in monoterpene pathways enhanced at following full ripen stage, with large of branch and aromatic esters and ring structure monoterpene formed. 【Conclusion】More pathways involved at early development stage, related to fruit development and environmental adaptation; the pathways of hexyl and hexene esters derived from linoleic and linolenic acid were strengthen and accumulated during green ripening stage; with the fruit growth rapidly, the volatiles synthesis decreased and the pathways transformed during coloring stage; then the pathways of branch and aromatic esters as cyclic monoterpenes of typical mature fruits aroma were markedly enhanced at following stages. Thus, the aroma mature maybe involved by three stages, refer to the young fruit stage, green fruit stage to commercial ripen stage, and full ripen stage; the mainly typical aroma substances were ripen at full ripen stage, and which was later than the physiological mature.

Key words: Chinese dwarf cherry, development stage, volatile components, odor type, metabolic pathway

李晓颍, 武军凯, 王海静, 李梦园, 申艳红, 刘建珍, 张立彬. 欧李果实发育期内挥发性成分变化特征[J]. 中国农业科学, 2021, 54(9): 1964-1980.

LI XiaoYing, WU JunKai, WANG HaiJing, LI MengYuan, SHEN YanHong, LIU JianZhen, ZHANG LiBin. Characterization of Volatiles Changes in Chinese Dwarf Cherry Fruit During Its Development[J]. Scientia Agricultura Sinica, 2021, 54(9): 1964-1980.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2021.09.013

https://www.chinaagrisci.com/CN/Y2021/V54/I9/1964

图/表 8

表1

图1

图2

表2

不同坐果天数的欧李果实挥发性成分与含量"

挥发物名称 Volatiles	坐果天数 Fruit setting days (d)
挥发物名称 Volatiles	25	35	45	55	65	75	85	95	105	115
醇类 Alcohols
正己醇 1-Hexanol	10.54	4.03
叶醇 (Z)-3-Hexenol				0.44
反-2-己烯醇 (E)-2-Hexenol			1.47	5.01	8.05	5.09
苯甲醇 Benzyl alcohol	6.18	0.61
苯乙醇 2-Phenylethanol	1.33	5.34
1-壬醇 1-Nonanol	1.25	0.91
芳香烃类 Aromatic hydrocarbons
对二甲苯 p-Xylene					6.86	0.90	10.09	6.58
邻二甲苯 o-Xylene							4.14	3.04
萘 Naphthalene		0.40
腈类 Nitriles
苯乙腈 Phenylacetonitrile	3.40	2.50	1.11
醚类 Ethers
茴香醚 Anisole		0.63		2.17	2.48
醛类 Aldehydes
反-2-己烯醛 (E)-2-Hexenal	2.67			0.62					0.39	1.03
苯甲醛 Benzaldehyde	18.01	11.76	1.31	37.79	2.91	0.75		0.70		0.51
苯乙醛 Benzeneacetaldehyde	0.40	0.37	0.03
壬醛 Nonanal	5.07	3.15							1.69	1.35
反-2-壬烯醛 (E)-2-Nonenal	2.17	0.89
癸醛 Decanal	2.31	1.94	0.86	3.18
壬酸 Nonanoic acid	2.91	0.52
萜类 Terpenoids
α-蒎烯 α-Pinene	2.54	0.40	6.23				0.13
(-)-莰烯 (-)-Camphene	1.74	0.37	2.43	0.74	0.82	0.46	0.53
β-蒎烯 β-Pinene	4.39	5.07	0.78	0.46
α-水芹烯 α-Phellandrene	1.04	0.34	0.82
月桂烯 β-Myrcene			1.24	1.37	2.12	0.78	0.52	0.50	2.52	2.30
邻聚伞花素 o-Cymene	4.07	5.04
D-柠檬烯 (+)-Limonene	2.72	3.11
间聚伞花素 m-Cymene				1.03	1.35	0.77
反式-β-罗勒烯 trans-β-Ocimene	1.35	0.49	27.54						0.89	1.06
顺式-β-罗勒烯 (Z)-β-Ocimene	13.53	6.14	0.41	4.35	5.13	2.20	0.54		2.03	1.36
γ-松油烯 γ-Terpinene	0.73	0.49	0.87	0.61	0.15	0.14	0.14
异松油烯 Terpinolene	1.87	4.74	3.44	5.24	3.73	3.57	2.06		0.58	0.34
芳樟醇 Linalool	72.34	87.28		6.65					4.17	2.46
二氢对伞花烃 p-Cymenene			3.29	2.03	0.67	0.89	0.66
挥发物名称 Volatiles	坐果天数 Fruit setting days (d)
挥发物名称 Volatiles	25	35	45	55	65	75	85	95	105	115
(E)-4,8-二甲基-1,3,7-壬三烯 (E)-4,8-Dimethyl-1,3,7-nonatriene	162.25	17.33	50.85	5.78	7.04	5.99	0.93
顺式-玫瑰醚 (Z)-Rose oxide				11.31	3.06	6.12	2.54	1.64	3.69	5.08
反式-玫瑰醚 (E)-Rose oxide		1.33	3.01	3.27	2.48	1.82	0.44		1.65	0.78
紫苏烯 Perillene				8.39					0.84	0.87
波斯菊萜 Cosmene	1.18	0.36	1.23
别罗勒烯 Alloocimene									0.40	0.20
橙花醚 Nerol oxide									2.13	1.51
4-萜烯醇 4-Terpinenol	0.92	0.51
α-松油醇 α-Terpineol	3.33	5.49	2.12	1.62
β-香茅醇 (R)-(+)-β-Citronellol	4.67	2.62
柠檬醛 Citral	0.67	0.64
鸡蛋果素 Dihydroedulan		0.49		1.56	4.02	6.00	6.93	12.98	3.49	3.42
茶螺烷 Theaspirane								1.45	11.28	3.38
α-荜澄茄油烯 α-Cubebene	4.25	4.20	2.92	2.99	2.88	1.31	1.38	5.43
环苜蓿烯 Cyclosativene		0.55
α-古巴烯 α-Copaene	75.24	83.69	114.12	123.32	110.77	85.75	98.29
茉莉酮 (Z)-Jasmone	48.40	6.03	4.49
β-橄榄烯 β-Maaliene		0.80
顺式-α-香柠檬烯 (Z)-α-Bergamotene		0.43	25.62	7.88	5.05	2.42	1.65
β-石竹烯 β-Caryophyllene	5.26	7.02	9.10	9.99	12.12	5.99	8.40
反式-α-香柠檬烯 trans-α-Bergamotene	16.17	13.46
二氢-α-紫罗兰酮 Dihydro-α-ionone									1.22	2.94
倍半侧柏烯 Sesquithujene			1.76
(E)-β-金合欢烯 (E)-β-Farnesene	5.23	3.01
二氢-β-紫罗兰酮 Dihydro-β-ionone									7.03	2.21
9-epi-β-石竹烯 9-epi-β-Caryophyllene	4.60	6.15					4.28
律草烯 Humulene			3.13	2.39
大牛儿烯 D Germacrene D	2.09	2.36
香树烯 Alloaromadendrene			7.90	5.28	5.95	4.54	8.54
α-衣兰油烯 α-Muurolene	1.35	1.65	3.09				0.39
δ-杜松烯 δ-Cadinene	9.83	3.28	7.12	2.08	2.12		0.97
金合欢醇 (E,E)-Farnesol	10.52
柏木脑 Cedrol										0.97
烷烃类 Alkanes
十三烷 Tridecane					3.81		1.04
2,6,10-三甲基-十二烷 2,6,10-Trimethyl-dodecane					5.74			0.93
十四烷 Tetradecane	5.93	3.26	1.63	1.25	31.20	3.19	1.79	8.24	2.40
正辛基环己烷 Octylcyclohexane	1.24	0.52			12.67		0.54	2.04	1.01
2,6,10-三甲基-十三烷 2,6,10-Trimethyltridecane	6.21	4.16	2.32	1.90	32.53	3.33	3.41	7.06	3.06	1.96
挥发物名称 Volatiles	坐果天数 Fruit setting days (d)
挥发物名称 Volatiles	25	35	45	55	65	75	85	95	105	115
3-甲基-十四烷 3-Methyl-tetradecane	1.37	1.26			9.95			1.91
十五烷 Pentadecane	23.54	12.61	7.25	5.04	46.66	3.29	2.74	12.14	8.91	5.22
7-甲基-十五烷 7-Methyl-pentadecane	2.07
正壬基环已烷 Nonylcyclohexane	2.41	1.31			8.18			1.64	0.92	1.52
3-甲基-十五烷 3-Methyl-pentadecane	1.70	0.59
十六烷 Hexadecane	15.98	6.41	3.16	2.93	6.98	3.36	1.74	6.00	1.42
十七烷 Heptadecane	1.87	1.05
杂环类 Heterocyclics
2-戊基-呋喃 2-Pentyl furan				0.96
酯类 Esters
乙酸丁酯 Butyl acetate									1.43	3.74
乙酸异戊酯 Isoamyl acetate									0.91	8.26
乙酸异戊烯酯 Isoprenyl acetate									6.31	6.17
乙酸戊酯 Amyl acetate									0.17	0.22
梨醇酯 Prenyl acetate									3.88	0.95
丁酸丁酯 Butyl butyrate									1.77	2.21
乙酸反-3己烯酯 (E)-3-Hexenyl acetate		1.65	2.45	6.75	3.46	6.11	1.56	2.50	4.23
丙酸-4-己烯酯 (E)-4-Hexenyl propionate	2.90
已酸乙酯 Ethyl hexanoate						0.63			1.30	1.93
乙酸己酯 Hexyl acetate	28.98	9.19	5.87	14.10	6.71	8.89	14.49	5.01	12.90	11.68
乙酸反-2-己烯酯 (E)-2-Hexenyl acetate	4.75	0.44	2.87	20.04	7.63	20.54	5.08	257.30	41.20	8.25
乙酸叶醇酯 (Z)-3-hexenyl acetate										4.01
丁酸异戊酯 Isoamyl butyrate									2.23	0.90
丁酸-4-戊烯酯 4-Pentenyl butyrate									3.71	1.72
(Z)-丁酸戊烯酯 (Z)-2-Pentenyl butyrate	13.30	0.77		1.90	0.21	0.89
丙酸顺-3-己烯酯 (Z)-3-Hexenyl propionate	16.69	3.04	12.96	6.52	4.18	1.68	0.87	0.77
丁酸戊酯 Pentyl butanoate								1.89
丙酸己酯 Hexyl propionate	107.97	20.42	15.01	13.15	17.65	4.89	15.34	6.23
(E)-丙酸-2-己烯酯 (E)-2-Hexenyl propionate	90.50	16.39	51.56	109.90	77.39	40.98	34.28	22.63
丁酸异戊烯酯 Prenyl butyrate									5.60	0.71
三甲基乙酸-3-甲基-2-丁烯酯 3-Methylbut-2-en-1-yl pivalate	1.84	0.69
异丁酸顺-3-己烯酯 (Z)-3-Hexenyl isobutyrate	6.28	3.60		2.92	3.65	0.93	0.81
异丁酸己酯 Hexyl isobutyrate	23.52	14.23	16.10	4.43	9.59	2.20	12.15	1.91	1.32
丁酸顺-2-己烯酯 (Z)-2-Hexenyl butyrate	16.01						0.79
苯甲酸乙酯 Ethyl benzoate	1.18					0.41
(Z)-丁酸-3-己烯酯 (Z)-3-Hexenyl butyrate	66.80	6.04	38.53	63.34	40.32	26.42	3.57	16.47	3.97	1.82
丁酸反-3-己烯酯 (E)-3-Hexenyl butyrate	10.84	15.43			38.89
乙酸苄酯 Benzyl acetate				1.49
丁酸己酯 Hexyl butyrate	373.53	64.54	60.53	99.00	83.07	62.02	63.83	69.85	24.87	6.67
挥发物名称 Volatiles	坐果天数 Fruit setting days (d)
挥发物名称 Volatiles	25	35	45	55	65	75	85	95	105	115
(E)-丁酸-2-己烯酯 (E)-2-Hexenyl butyrate	88.10	24.30	90.43	438.34	488.60	257.41	94.93	156.67	15.00	2.31
己酸丁酯 Butyl hexanoate									20.84	12.29
辛酸乙酯 Ethyl octanoate									5.47	4.06
异戊酸反-3-己烯酯 (E)-3-Hexenyl isovalerate	16.89
异戊酸己酯 Hexyl 2-methylbutanoate	98.74	128.47	88.60	19.99	108.16	10.58	33.57	4.60	4.07
异戊酸顺-3-己烯酯 (Z)-3-Hexenyl isovalerate	80.72	20.14	45.74
异戊酸己酯 Hexyl isovalerate	21.20	3.15
苯乙酸乙酯 Ethyl phenylacetate		0.64
异戊酸反-2-己烯酯 (E)-2-Hexenyl isovalerate	18.00		194.44	2.33	8.00	108.85	121.32	45.66	1.49
2-甲基丁酸顺-3-己烯酯 (Z)-3-Hexenyl-α-methylbutyrate				20.82	31.44	8.12	3.53	0.86
丙酸苄酯 Benzyl propionate	1.28
己酸异戊酯 Isopentyl hexanoate									8.78	2.64
己酸-4-戊烯酯 4-Pentenyl hexanoate									8.09	1.45
戊酸己酯 Hexyl valerate	11.31	1.34	2.41	2.29	2.09		0.67
戊酸反-2-己烯酯 (E)-2-Hexenyl valerate	7.49		3.13	182.79	338.08		1.61	2.01
乙酸薄荷酯 Menthyl acetate									9.92	3.24
惕各酸-(Z)-3-己烯酯 (Z)-3-Hexenyl tiglate	0.88	0.36
惕各酸己酯 Hexyl tiglate	7.96	2.62	1.43
惕各酸-(E)-2-己烯酯 (E)-2-Hexenyl tiglate	6.86	1.46	3.32		1.78
丁酸苄酯 Benzyl butyrate	0.84
乙酸香茅酯 Citronellyl acetate									27.09	38.76
乙酸橙花酯 Nerol acetate									2.21	2.12
己酸叶醇酯 (Z)-3-Hexenyl hexanoate	1.32		1.65		2.23				1.27
己酸己酯 Hexyl hexanoate	20.59	3.16	3.99						28.02
己酸反-2-己烯酯 (E)-2-Hexenyl hexanoate	8.23	1.00	9.38	2.67	13.11				1.05
乙酸香叶酯 Geranyl acetate									156.63	143.06
己酸环己酯 Cyclohexyl hexanoate								6.99
苯甲酸-顺-2-戊烯基酯 (Z)-2-Pentenyl benzoate	1.52
苯甲酸叶醇酯 (Z)-3-Hexenyl benzoate	1.35
苯甲酸己酯 Hexyl benzoate	21.22	4.25
苯甲酸反-2-己烯酯 (E)-2-Hexenyl benzoate	4.22	0.45
丁酸香叶酯 Geranyl butyrate									5.63
水杨酸异辛酯 2-Ethylhexyl salicylate		3.02	5.07	1.38			1.49

表2

图3

表3

果实香气品质与不同发育期阶段香气强度值"

挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		香气强度值 OAVs							香气描述 Odor description
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		幼果期 Young fruit stage		绿熟期 Green ripen stage		着色期 Coloring stage	商熟期 Commercial ripen stage	完熟期 Full ripen stage	香气描述 Odor description
草香型 Herbal
茴香醚 Anisole^H	152.5^[14]	<0.01		0.01		0.01				茴香气息 Anise-like
β-蒎烯 β-Pinene^H	140^[15]	0.03		0.02						树脂香气 Fresh-pine, resinous
反式-β-罗勒烯 trans-β-Ocimene^M	34^[16]	0.03		0.41				0.03	0.03	草香 Herbal
乙酸薄荷酯 Menthyl acetate^M										薄荷、茶、浆果 Minty, tea, berry
茶螺烷 Theaspirane^H										草香 Herbal
α-荜澄茄油烯 α-Cubebene^M										草香 Herbal
果香型 Fruity
乙酸丁酯 Butyl acetate^H	66^[15]							0.02	0.04	生梨、香蕉香气 Pear, banana-like
乙酸异戊烯酯 Isoprenyl acetate^M	0.15^[17]							42.06	41.60	果香 Fruity
乙酸戊酯 Amyl acetate^H	43^[18]								0.01	香蕉、苹果香味 Banana, apple-like
梨醇酯 Prenyl acetate^M										香蕉、梨气味 Banana, pear-like
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		香气强度值 OAVs							香气描述 Odor description
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		幼果期 Young fruit stage		绿熟期 Green ripen stage		着色期 Coloring stage	商熟期 Commercial ripen stage	完熟期 Full ripen stage	香气描述 Odor description
苯甲醛 Benzaldehyde^H	350^[19]	0.04		0.05		0.01				樱桃、杏仁味 Cherry, almond-like
2-戊基-呋喃 2-Pentyl furan^M	5.8^[14]			0.16						焦糖、可可粉 Caramellic, cocoa
丁酸丁酯 Butyl butyrate^M	100^[15]							0.02	0.02	菠萝、香蕉味 Pineapple, banana-like
乙酸反-3己烯酯 (E)-3-Hexenyl acetate^M	2^[16]	0.83		1.79		1.86		1.38	2.11	香蕉、梨气味 Banana, pear-like
已酸乙酯 Ethyl hexanoate^H	5^[20]					0.13		0.26	0.32	菠萝、浆果香气 Pineapple, berry-like
乙酸己酯 Hexyl acetate^M	2^[16]	9.54		4.48		5.02		5.40	6.15	梨、浆果味道 Pear, berry-like
苯甲醇 Benzyl alcohol^M	20^[19]	0.17		0.03						樱桃、苦杏仁香 Rose, cherry, almond
丁酸异戊酯 Isoamyl butyrate^M	0.13^[19]							17.18	12.05	香蕉、梨香味 Banana, pear-like
丁酸戊酯 Pentyl butanoate^M	210^[21]							0.01		菠萝、樱桃香 Pineapple, cherry-like
丙酸己酯 Hexyl propionate^M	8^[21]	8.02		2.07		1.58		1.35		梨、青香 Pear, green
异丁酸顺-3-己烯酯 (Z)-3-Hexenyl isobutyrate^H										梨、苹果 Pear, apple
异丁酸己酯 Hexyl isobutyrate^M	6^[15]	3.15		1.85		1.33		0.85	0.22	苹果、浆果气味 Apple, berry-like
苯甲酸乙酯 Ethyl benzoate^M	60^[15]	0.02				0.01				樱桃、葡萄香气 Cherry, grape-like
己酸丁酯 Butyl hexanoate^M	700^[15]							0.03	0.02	樱桃、蜜饯香气 Berry, tutti-frutti note
辛酸乙酯 Ethyl octanoate^M	5^[16]							1.09	0.95	果香、白兰地香气 Fruity, brandy nuance
异戊酸顺-3-己烯酯 (Z)-3-Hexenyl isovalerate^M										苹果、香蕉香气 Apple, banana-like
异戊酸己酯 Hexyl isovalerate^M	22^[15]	0.55		0.14						生水果、浆果香气 Unripe fruit, berry
2-甲基丁酸顺-3-己烯酯 (Z)-3-Hexenyl-α-methylbutyrate^M										苹果、荷兰豆气息 Apple, snow-pea-like
己酸异戊酯 Isopentyl hexanoate^M	320^[16]							0.03	0.02	苹果、菠萝香味 Fruity, pineapple
戊酸己酯 Hexyl valerate^M										草莓、菠萝香味 Raspberry, pineapple
丁酸苄酯 Benzyl butyrate^M	376^[19]									杏、李 Apricot, plum-like
己酸叶醇酯 (Z)-3-Hexenyl hexanoate^M										梨、蔬菜样香气 Pear, vegetable notes
己酸环己酯 Cyclohexyl hexanoate^M										菠萝香味 Pineapple-like
花香型 Floral
苯乙醛 Benzeneacetaldehyde^H	4^[22]	0.10		0.05						风信子香 Hyacinth type
顺式-β-罗勒烯 (Z)-β-Ocimene^M	34^[16]	0.29		0.12		0.08		0.04	0.05	花香、草香 Floral, herbal, sweet
芳樟醇 Linalool^M	0.22^[23]	362.77		213.48				18.93	15.07	新鲜花香-木香 Fresh floral-woody
苯乙醇 2-Phenylethanol^M	750^[24]	0.01		0.01						玫瑰花香气 floral, rose
顺式-玫瑰醚 (Z)-Rose oxide^H	0.1^[16]			71.87		39.06		26.23	43.84	花香、荔枝香味 Sweet, floral, lychee-like
别罗勒烯 Alloocimene^M										草香、花香气息 Herbal, floral
橙花醚 Nerol oxide^M										花香 floral
1-壬醇 1-Nonanol^M	34^[15]	0.03		0.03						玫瑰、橙香气 Rose, orange-like
乙酸苄酯 Benzyl acetate^M	364^[19]									茉莉花香 Jasmin-like
β-香茅醇 (R)-(+)-β-Citronellol^M	40^[15]	0.09		0.07						玫瑰、香茅似香气 Rose, citronella-like
苯乙酸乙酯 Ethyl phenylacetate^H	650^[15]									蜂蜜气味 Honey-like
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		香气强度值 OAVs							香气描述 Odor description
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		幼果期 Young fruit stage		绿熟期 Green ripen stage		着色期 Coloring stage	商熟期 Commercial ripen stage	完熟期 Full ripen stage	香气描述 Odor description
丙酸苄酯 Benzyl propionate^M	104^[19]	0.01								茉莉花、梨香 Jasmine, pear-like
乙酸香茅酯 Citronellyl acetate^M	1000^[19]							0.03	0.03	玫瑰香气,杏子果香 Rose, apricot-like
乙酸橙花酯 Nerol acetate^M	2000^[19]									玫瑰、覆盆子香 floral-rose, raspberry
茉莉酮 (Z)-Jasmone^M										茉莉花香 Jasmine note
乙酸香叶酯 Geranyl acetate^M	150^[19]							1.04	1.00	玫瑰、薰衣草香气 Rosy, lavender-like
金合欢醇 (E,E)-Farnesol^L	20^[21]	0.53								玫瑰、铃兰 Rose, muguet-like
丁酸香叶酯 Geraniol butyrate^M										果实、玫瑰香味 Fruity, rose-like
水杨酸异辛酯 2-Ethylhexyl salicylate^L										兰花香气 Orchid-like
橘香型 Citrus
D-柠檬烯 (+)-Limonene^M	34^[16]	0.09		0.09						柠檬、橘、浆果香气 Citric, orange, berry
γ-松油烯 γ-Terpinene^M	1000^[19]	<0.01		<0.01		<0.01				柑橘、柠檬香气 Citrus, lime-like
α-松油醇 α-Terpineol^M	330^[24]	0.01		0.01						紫丁香、柑橘香气 Lilac, citrus-like
柠檬醛 Citral^M	32^[19]	0.02		0.02						柠檬香气 Lemon-like
木香型 Woody
α-蒎烯 α-Pinene^H	6^[19]	0.25		0.55		0.02		0.02		松木、松节油香气 Piney, turpentine-like
(-)-莰烯 (-)-Camphene^M	1980^[16]									樟脑香气 Camphoraceous-like
异松油烯 Terpinolene^M	200^[15]	0.02		0.02		0.02		0.01		松木、柑橘风味 Piney, lemon-like
紫苏烯 Perillene^M										木香 Woody
α-古巴烯 α-Copaene^M										木香、辛香 Woody, spicy
反式-α-香柠檬烯 trans-α-Bergamotene^M										木香、茶香 Woody, tea
(E)-β-金合欢烯 (E)-β-Farnesene^M	87^[16]	0.05		0.03						木香、草香 Woody, herbal
律草烯 Humulene^M	390^[16]			0.01						木香 Woody
大牛儿烯 D Germacrene D^M										木香、辛香 Woody, spicy
α-衣兰油烯 α-Muurolene^M	160^[19]	0.01		0.01						木香 Woody
δ-杜松烯 δ-Cadinene^M										百里香、木香 Thyme, woody
柏木脑 Cedrol^L										杉木气息 Cedarwood
青香型 Green
反-2-己烯醛 (E)-2-Hexenal^H	17^[16]	0.16		0.04				0.02	0.04	蔬菜香气 Green vegetable-like
正己醇 1-Hexanol^M	500^[19]	0.01		0.01						嫩叶、脂肪气息 Leaf, fruity, fatty-like
乙酸异戊酯 Isoamyl acetate^H	2^[21]							0.46	2.29	甜香、香蕉香味 Sweet, banana-like
叶醇 (Z)-3-Hexenol^H	70^[19]			0.01						青草香气 Green-grassy-like
反-2-己烯醇 (E)-2-Hexenol^M	17^[21]			0.29		0.39				蔬菜香、草香 Vegetable, herbal-like
丙酸-4-己烯酯 (E)-4-Hexenyl propionate^M										成熟果实香气 Ripe apple, pear note
乙酸叶醇酯 (Z)-3-hexenyl acetate^H	16^[23]								0.25	青香蕉味 Green banana-like
丙酸顺-3-己烯酯 (Z)-3-Hexenyl propionate^M										蔬菜、浆果味 Vegetable, berry, fatty odor
(E)-丙酸-2-己烯酯 (E)-2-Hexenyl propionate^M										苹果、生梨香气 Apple, unripe pear-like
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		香气强度值 OAVs							香气描述 Odor description
挥发物类型 Volatiles type	香气阈值 Odor thresholds (μg·kg^-1)		幼果期 Young fruit stage		绿熟期 Green ripen stage		着色期 Coloring stage	商熟期 Commercial ripen stage	完熟期 Full ripen stage	香气描述 Odor description
(E)-4,8-二甲基-1,3,7-壬三烯 (E)-4,8-Dimethyl-1,3,7-nonatriene^M										青香型 Green-like
丁酸顺-2-己烯酯 (Z)-2-Hexenyl butyrate^M										水果青香 Green-fruity
反-2-壬烯醛 (E)-2-Nonenal^H	0.19^[16]	8.04		4.67						黄瓜、脂肪气息 Cucumber, fatty-like
(Z)-丁酸-3-己烯酯 (Z)-3-Hexenyl butyrate^M										葡萄、叶子香韵 Grape, leaf-like
丁酸反-3-己烯酯 (E)-3-Hexenyl butyrate^M	500^[16]	0.03		0.05		0.08				水果、浆果青香 Green-fruity, berry
丁酸己酯 Hexyl butyrate^M	250^[16]	0.88		0.31		0.28		0.21	0.06	青香、杏仁水果味 Green, almond fruit
(E)-丁酸-2-己烯酯 (E)-2-Hexenyl butyrate^M										熟苹果、脂肪气息 Ripe fruity, fatty note
异戊酸反-3-己烯酯 E)-3-Hexenyl isovalerate^M										生梨、香蕉香气 Unripe pear, banana-like
异戊酸己酯 Hexyl 2-methylbutanoate	22^[16]	5.16		3.92		2.31		0.64	0.19	生果实、果皮香气 Unripe fruit, peel-like
异戊酸反-2-己烯酯 (E)-2-Hexenyl isovalerate^M										生梨、香蕉香气 Unripe pear, banana-like
戊酸反-2-己烯酯 (E)-2-Hexenyl valerate^M										苹果、梨样香气 Ripe apple, pear odor
惕各酸己酯 Hexyl tiglate^H										青香型 Green-like
惕各酸-(E)-2-己烯酯 (E)-2-Hexenyl tiglate^H										青香、蘑菇气息 Green, mushroom-like
己酸己酯 Hexyl hexanoate^H	6400^[16]									生水果味 Unripe fruit notes
己酸反-2-己烯酯 (E)-2-Hexenyl hexanoate^M	781^[16]	0.01		0.01		0.02				青香、草香 Green , herbal
苯甲酸叶醇酯 (Z)-3-Hexenyl benzoate										绿叶、草香 Green-leafy, herbal
苯甲酸己酯 Hexyl benzoate^M										香熏、木质气息 Balsamic, woody note
苯甲酸反-2-己烯酯 (E)-2-Hexenyl benzoate^M										绿叶、草香 Green-leafy, herbal
醛香型 Aldehydic
壬醛 Nonanal^H	1^[19]	4.11		3.15				1.69	1.52	醛香、甜橙气息 Aldehyde citrus note
癸醛 Decanal^H	0.1^[15]	21.22		19.90						甜香、柑橘、蜡香 Sweet, citrus, waxy note
辛香型 Spicy
α-水芹烯 α-Phellandrene^M	40^[19]	0.02		0.01						胡椒香气 Peppery-woody
月桂烯 β-Myrcene^H	15^[19]			0.10		0.08		0.08	0.16	甜香脂气味 Sweet alsamic note
二氢对伞花烃 p-Cymenene^H										丁香酚、愈创木酚 Eugenol, guaiacol-like
苯乙腈 Phenylacetonitrile^M	1200^[16]									杏仁味 Almond-like
4-萜烯醇 4-Terpinenol^M	340^[23]									胡椒、泥土香 Peppery, earthy
萘 Naphthalene^H	6^[16]	0.07		0.07						辛辣味 Pungent note
β-石竹烯 β-Caryophyllene	64^[19]	0.10		0.15		0.14		0.13		辛香、樟脑香 Spicy, camphoraceous-like
脂香型 Fatty
月桂烯 β-Myrcene^H	15^[19]			0.10		0.08		0.08	0.16	甜香脂气味 Sweet alsamic note
壬酸 Nonanoic acid^M	3000^[19]	<0.01								脂肪、奶酪香气 Fatty, cheese-like

表3

图4

图5

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发育阶段 Development stage	果实颜色 Fruit color	坐果天数 Fruit setting days (d)
幼果期 Young fruit stage	深绿 Dark green	0—35
绿熟期 Green ripen stage	浅绿 Light green	35—75
着色期 Coloring stage	黄绿至半红 Yellow green to half red	75—95
商熟期 Commercial ripen stage	半红至全红 Half to full red	95—105
完熟期 Full ripen stage	全红 Full red	105—115