不同类型桃果实内酯芳香物质构成与重要性评价

doi:10.3864/j.issn.0578-1752.2022.10.012

摘要/Abstract

摘要：

【目的】分析不同类型成熟桃果实的内酯芳香物质构成,并评价其对于桃果实芳香的重要性。【方法】以涵盖不同果肉质地、果肉颜色、果实成熟期等的多品种桃果实为试材,采用顶空固相微萃取-气相色谱质谱联用体系检测样品的芳香物质,通过精确的定性和定量分析,明确内酯芳香物质的构成,并结合芳香物质的气味活性值分析评价其重要性。【结果】内酯芳香物质存在于本研究全部桃品种的成熟果实中,样品中共检测到10种内酯芳香物质,包括γ-己内酯、γ-辛内酯、γ-庚内酯、γ-癸内酯、5-羟基-2, 4-癸二烯酸-δ-内酯、δ-癸内酯、γ-十一内酯、δ-辛内酯、茉莉内酯、顺式-4-羟基-6-十二烯酸内酯。各内酯物质具有特定的气味属性,主要散发果香（桃/椰子）、甜香、奶油香、焦糖香、花香和草本味等气味。不同品种的桃果实共有的内酯物质是γ-己内酯,较为普遍存在的内酯物质包括γ-癸内酯和δ-癸内酯,部分品种存在特有的内酯物质,如‘深州蜜桃’果实中的顺式-4-羟基-6-十二烯酸内酯。果实成熟期时,溶质‘白花水蜜’‘深州蜜桃’‘橙香’‘奉化玉露（晚）’‘肥城红里大桃’等品种中检测到较多种类的内酯芳香物质,硬质‘霞脆’‘秦王’‘华玉’等品种果实具有较少种类的内酯芳香物质。气味活性值分析表明,由于极低的气味阈值和较高的物质含量,γ-癸内酯存在于大部分品种中,且对于这些品种桃香气的形成具有重要贡献,使溶质‘深州蜜桃’‘橙香’‘奉化玉露（晚）’‘白花水蜜’等品种果实均具有较为强烈的典型的桃香气味,溶质‘阿初桃’和硬质‘华玉’品种的典型桃果芳香较淡,而未检测到该内酯的硬质‘秦王’‘霞脆’品种果实则没有典型的桃果芳香。此外,γ-辛内酯使部分品种（本研究中为‘橙香’和‘深州蜜桃’）桃果实呈现更为强烈的椰果味和非常甜的气味。【结论】内酯是桃果实挥发性芳香物质的一个重要类别,桃果实内酯物质构成丰富,成熟果实至少包含10种内酯芳香物质。内酯物质类别和含量的差异是不同品种尤其是不同果肉质地的桃果实芳香特征的一个重要体现,而不同果肉颜色或成熟期品种的内酯芳香无显著差异。γ-己内酯是品种之间共有的内酯物质,γ-癸内酯和δ-癸内酯是品种之间较为普遍存在的内酯,顺式-4-羟基-6-十二烯酸内酯等是部分品种特有的内酯物质。γ-癸内酯和γ-辛内酯等内酯对于品种的典型桃香气以及独特芳香气味的形成具有重要贡献。

关键词: 桃, 芳香物质, 内酯, 气味活性值, 芳香特征, 果肉质地

Abstract:

【Objective】 The objective of this study was to conduct a systematical analysis of the lactone volatile compounds in different types of ripe peach fruit (Prunus persica L.) and to evaluate the contributions of each lactone compound to peach fruit aroma. 【Method】 Multiple peach cultivars with different flesh textures, flesh colors and fruit growth periods were used in this study. The gas chromatography-mass spectrometry system was employed to identify and quantify the lactone volatile compounds in peach fruit, and the odor activity value was used to evaluate the contributions of each lactone compound to the fruit aroma of respective cultivars. 【Result】 Lactone volatile compounds were detected in ripe fruit of all peach cultivars, and a total of ten lactone volatile compounds were identified in peach fruit, including γ-hexalactone, γ-octalactone, γ-heptalactone, γ-decalactone, δ-deca-2, 4-dienolactone, δ-decalactone, γ-undecalactone, δ-octalactone, jasmine lactone, and cis-4-hydroxydodec-6-enoic acid lactone. Each lactone compound was of specific odor notes, and the lactone compounds predominantly emit fruity (reminiscent of coconut and peach), sweet, dairy, caramel, floral, and herbaceous smells. The common lactone compound shared by all cultivars was γ-hexalactone, the frequently detected lactone compounds were γ-decalactone and δ-decalactone, and some lactone compounds were specific to individual cultivars, such as cis-4-hydroxydodec-6-enoic acid lactone in Shenzhoumitao. Relatively higher numbers of lactone volatile compounds were detected in ripe fruit of melting peach cultivars, including Baihuashuimi, Shenzhoumitao, Chengxiang, Fenghuayulu (wan), and Feichenghonglidatao, while the lower numbers of lactone volatile compounds were present in stony hard peach cultivars including Xiacui, Qinwang and Huayu. The analysis of the odor activity values of the lactone volatile compounds revealed the universal contribution of γ-decalactone to the aroma of the majority of cultivars due to its low odor threshold value and high concentrations in fruit. γ-Decalactone conferred the strong characteristic peach-like odor to melting peach cultivars, including Shenzhoumitao, Chengxiang, Fenghuayulu (wan), and Baihuashuimi, while plain peach-like odor was observed in melting peach Achutao and stony hard peach Huayu due to the lower odor activity values of γ-decalactone, and the characteristic peach-like odor note was absent in stony hard peach Qinwang and Xiacui fruit as no γ-decalactone was detected. Besides, γ-octalactone contributed to the coconut and very sweet odors of specific cultivars, such as Chengxiang and Shenzhoumitao. 【Conclusion】 Lactones constituted an essential chemical group of the volatile compounds of peach fruit, and the mature peach fruit presented at least ten lactone volatile compounds. Various lactone volatile compounds and their different concentrations showed the aroma characteristics of different types of peach cultivars, especially the cultivars of different flesh textures, while not the ones of different flesh colors or fruit growth periods. γ-Hexalactone was the common lactone shared by all cultivars, γ-decalactone and δ-decalactone were frequently detected lactone compounds, and cis-4-hydroxydodec-6-enoic acid lactone and other lactones were specific to individual cultivars. γ-Decalactone, γ-octalactone and other lactones made important contributions to the characteristic peach-like odor and other unique odor notes in different peach cultivars.

Key words: peach, volatile compounds, lactones, odor activity values, aroma characteristics, flesh textures

张圆圆,刘文敬,张斌斌,蔡志翔,宋宏峰,俞明亮,马瑞娟. 不同类型桃果实内酯芳香物质构成与重要性评价[J]. 中国农业科学, 2022, 55(10): 2026-2037.

ZHANG YuanYuan,LIU WenJing,ZHANG BinBin,CAI ZhiXiang,SONG HongFeng,YU MingLiang,MA RuiJuan. Characterization of the Lactone Volatile Compounds in Different Types of Peach (Prunus persica L.) Fruit and Evaluations of Their Contributions to Fruit Overall Aroma[J]. Scientia Agricultura Sinica, 2022, 55(10): 2026-2037.

图/表 7

图1

表1

表2

本研究中桃果实的内酯芳香物质"

内酯名称 Lactone name	化学名称 Chemical name	芳香特征描述 Odor note description^[15]
γ-己内酯 γ-Hexalactone	5-乙基二氢-2(3H)-呋喃酮 2(3H)-Furanone, 5-ethyldihydro-	甜的、奶油的、乳糖的、烟草气味和香豆素气味,带有绿色椰子气味 Sweet, creamy, lactonic, tobacco and coumarin-like with green coconut nuances
γ-辛内酯 γ-Octalactone	5-丁基二氢-2(3H)-呋喃酮 2(3H)-Furanone, 5-butyldihydro-	使人联想到椰果,非常甜的气味 Fruity odor reminiscent of coconut and a very sweet taste
γ-庚内酯 γ-Heptalactone	5-丙基二氢-2(3H)-呋喃酮 2(3H)-Furanone, dihydro-5-propyl-	甜的、椰子味、焦糖和麦芽味、草本味 Sweet, coconut-like, caramel and a malty, caramel, sweet odor and herbaceous taste
γ-癸内酯 γ-Decalactone	5-己基二氢-2(3H)-呋喃酮 2(3H)-Furanone, 5-hexyldihydro-	怡人的、果香的、桃子般的气味 Pleasant, fruity, peach-like odor
5-羟基-2, 4-癸二烯酸-δ-内酯 δ-Deca-2, 4-dienolactone	6-戊基-2H-吡喃-2-酮 2H-Pyran-2-one, 6-pentyl-	蘑菇的、蓝奶酪内酯或奶制品气味 A mushroom, blue cheese lactone or dairy odor
δ-癸内酯 δ-Decalactone	四氢-6-戊基-2H-吡喃-2-酮 2H-Pyran-2-one, tetrahydro-6-pentyl-	油腻的桃子的气味 An oily peach odor and taste
γ-十一内酯 γ-Undecalactone	5-庚基二氢-2(3H)-呋喃酮 2(3H)-Furanone, 5-heptyldihydro-	一种辛辣而甜美的气味,也类似于桃子 A pungent and sweet ?avor, also similar to peach
δ-辛内酯 δ-Octalactone	四氢-6-丙基-2H-吡喃-2-酮 2H-Pyran-2-one, tetrahydro-6-propyl-	一种甜的、油腻的、椰子的、热带的、乳制品的气味 A sweet, fatty, coconut, tropical, dairy odor
茉莉内酯 Jasmine lactone	顺式-四氢-6-(2-戊烯基)-2H-吡喃-2-酮 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)-	具有花香,茉莉花瓣样香气特征,并伴有精致的果香,酷似桃子,杏仁及椰汁的香气 The characteristic floral and jasmine petal-like aroma, accompanied by exquisite fruit aroma, which is similar to the aroma of peach, almond and coconut milk
顺式-4-羟基-6-十二烯酸内酯 cis-4-Hydroxydodec-6-enoic acid lactone	顺式-二氢-5-(2-辛烯基) -2(3H)-呋喃酮 2(3H)-Furanone, dihydro-5-(2-octenyl)-, (Z)-	奶制的、奶油般的特点 Milky, buttery note

表2

表3

图2

表4

图3

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品种名称 Cultivar name	缩写 Abbreviation	肉质 Flesh texture	果实成熟期 Fruit growth period	果肉颜色 Flesh color	采样时间 Fruit harvest date
橙香 Chengxiang	CX	溶质 Melting	早熟 Early	黄 Yellow	88 DAFB
银花露 Yinhualu	YHL	溶质 Melting	早熟 Early	白 White	86 DAFB
珲春桃3号 Hunchuntao 3	HCT3H	溶质 Melting	中熟 Medium	白 White	125 DAFB
湖景蜜露 Hujingmilu	HJML	溶质 Melting	中熟 Medium	白 White	129 DAFB
锦园 Jinyuan	JY	溶质 Melting	晚熟 Late	黄 Yellow	126 DAFB
阿初桃 Achutao	ACT	溶质 Melting	晚熟 Late	白 White	121 DAFB
奉化玉露（晚） Fenghuayulu (wan)	FHYL(W)	溶质 Melting	晚熟 Late	白 White	142 DAFB
白花水蜜 Baihuashuimi	BHSM	溶质 Melting	晚熟 Late	白 White	144 DAFB
霞晖8号 Xiahui 8	XH8H	溶质 Melting	晚熟 Late	白 White	143 DAFB
晚硕蜜 Wanshuomi	WSM	溶质 Melting	晚熟 Late	白 White	141 DAFB
深州蜜桃 Shenzhoumitao	SZMT	溶质 Melting	晚熟 Late	白 White	142 DAFB
肥城白里大桃 Feichengbailidatao	FCBLDT	溶质 Melting	极晚熟 Very late	白 White	153 DAFB
肥城红里大桃 Feichenghonglidatao	FCHLDT	溶质 Melting	极晚熟 Very late	白 White	153 DAFB
霞脆 Xiacui	XC	硬质 Stony hard	中熟 Medium	白 White	117 DAFB
秦王 Qinwang	QW	硬质 Stony hard	晚熟 Late	白 White	138 DAFB
华玉 Huayu	HY	硬质 Stony hard	晚熟 Late	白 White	141 DAFB

品种名称 Cultivar name	γ-辛内酯 γ-Octalactone	γ-癸内酯 γ-Decalactone
橙香 Chengxiang	1.12	144.5
银花露 Yinhualu	<	47.08
珲春桃3号 Hunchuntao 3	<	37.89
湖景蜜露 Hujingmilu	<	17.38
锦园 Jinyuan	<	26.24
阿初桃 Achutao	<	3.45
霞晖8号 Xiahui 8	<	11.42
晚硕蜜 Wanshuomi	<	36.22
奉化玉露（晚） Fenghuayulu (wan)	<	104.72
白花水蜜 Baihuashuimi	<	96.02
深州蜜桃 Shenzhoumitao	2.77	352.26
肥城白里大桃 Feichengbailidatao	<	25.13
肥城红里大桃 Feichenghonglidatao	<	48.62
霞脆 Xiacui	<	<
秦王 Qinwang	<	<
华玉 Huayu	<	2.17