基于感官评价结合营养品质特征与风味物质特性关联分析黄瓜果实品质

doi:10.3864/j.issn.0578-1752.2026.05.013

中国农业科学 ›› 2026, Vol. 59 ›› Issue (5): 1087-1100.doi: 10.3864/j.issn.0578-1752.2026.05.013

基于感官评价结合营养品质特征与风味物质特性关联分析黄瓜果实品质

张利东¹(), 郭一聪²(), 黄洪宇¹, 聂静², 王兵², 李梦雨², 李加旺¹, 眭晓蕾²(), 李愚鹤¹()

¹ 天津市农业科学院/蔬菜生物育种全国重点实验室，天津 300192
² 中国农业大学园艺学院/设施蔬菜生长发育调控北京市重点实验室，北京 100193

收稿日期:2025-07-21 接受日期:2025-12-25 出版日期:2026-03-01 发布日期:2026-03-06
通信作者:
李愚鹤，E-mail：liyuhe1981@126.com。
联系方式: 张利东，E-mail：zhanglidong20008@163.com。郭一聪，E-mail：gyc0224@126.com。张利东和郭一聪为同等贡献作者。
基金资助:
国家重点研发计划(2023YFD2300702); 天津市科技重大专项与工程(24ZXZSSS00100); 天津市科技计划(25ZYCGSN01020)

Correlation Analysis of Cucumber Fruit Quality Integrating Sensory Evaluation with Nutritional Traits and Flavor Compound Characteristics

ZHANG LiDong¹(), GUO YiCong²(), HUANG HongYu¹, NIE Jing², WANG Bing², LI MengYu², LI JiaWang¹, SUI XiaoLei²(), LI YuHe¹()

¹ State Key Laboratory of Vegetable Biobreeding, Tianjin Academy of Agricultural Sciences, Tianjin 300192
² Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing 100193

Received:2025-07-21 Accepted:2025-12-25 Published:2026-03-01 Online:2026-03-06

摘要/Abstract

摘要：

【目的】 通过分析不同黄瓜种质资源的营养品质与风味物质等果实品质特征，并关联人体感官评价，为科学评判黄瓜果实品质提供依据。【方法】 以天津黄瓜研究所提供的果实感官品质存在较大差异的12个品系（种）为研究材料，通过测定不同黄瓜果实中的可溶性糖含量、可溶性固形物含量、可滴定酸含量等营养品质指标，果实风味物质总量及(E, Z)-2, 6-壬二烯醛和(E)-2-壬烯醛等风味物质含量，并对黄瓜果实甜味、水分、脆度、香气、涩味、苦味等6个维度进行人体主观感官评鉴，基于感官评价结合营养品质特征与风味物质特性综合关联分析黄瓜果实品质。【结果】 黄瓜果实感官评价中非涩味与甜味两个维度的权重赋值分别为27.12%和25.49%，其余香气、脆度、非苦味、水分4个维度的权重在10.59%—12.51%，而6个维度赋值越高，其感官品质综合评分越高。黄瓜果实感官评价中甜味、水分、脆度、香气、非苦味等与果实可溶性固形物含量、可溶性糖含量、抗坏血酸含量（极）显著相关。黄瓜风味物质(Z)-6-壬烯醛与感官评价中甜味、香气、水分、非苦味、非涩味等呈现极显著或显著相关，同时也与可溶性固形物含量、可溶性糖含量、抗坏血酸含量分别具有极显著正相关关系。黄瓜风味物质(E, Z)-2, 6-壬二烯醛与(E)-2-壬烯醛的比值与感官评价中非涩味呈显著相关，即该比值越大，果实涩味越弱。参试黄瓜品系（种）中，L2品系（种）的果实可溶性糖含量、可溶性固形物含量、抗坏血酸含量、固酸比均普遍高于其他品系（种），感官评价中甜味、脆度、香气、水分、非苦味和非涩味6个维度的总分值最高，果实品质最优。【结论】 黄瓜果实可溶性固形物含量、可溶性糖含量、抗坏血酸含量、(Z)-6-壬烯醛含量、(E, Z)-2, 6-壬二烯醛/(E)-2-壬烯醛比值可作为快速评价黄瓜感官品质与风味品质的指标。

关键词: 黄瓜, 果实品质, 感官评价, 营养品质, 风味物质, 相关性

Abstract:

【Objective】 This study aimed to establish a scientific framework for cucumber fruit quality evaluation by integrating the analysis of nutritional traits and flavor compound profiles across diverse germplasm resources with human sensory evaluation. 【Method】 Twelve cucumber lines/varieties with significant sensory variation (provided by Tianjin Cucumber Research Institute) were investigated. The measurements included three parts: first, nutritional traits of fruits, such as soluble sugar content (SSC), total soluble solids (TSS), and titratable acidity (TA); second, flavor compound content in fruits, such as total volatiles and key aldehydes [(E, Z)-2, 6-nonadienal, (E)-2-nonenal, (Z)-6-nonenal]; third, sensory evaluation of fruit quality, such as sweetness, juiciness, crispness, aroma, non-astringency, and non-bitterness. An integrated correlation analysis was performed to link sensory attributes with physicochemical profiles. 【Result】 In the sensory evaluation, non-astringency and sweetness had the highest weighting coefficients (27.12% and 25.49%, respectively), while the other four attributes (aroma, crispness, non-bitterness, and juiciness) ranged from 10.59% to 12.51%. Higher scores across these six dimensions indicated superior overall sensory quality. Furthermore, sweetness, juiciness, crispness, aroma, and non-bitterness of cucumber fruit sensory evaluation were (extremely) correlated with the SSC, TSS content and ascorbic acid content. In addition, cucumber flavor compounds (Z)-6-nonenal content showed significant correlation with sweetness, aroma, juiciness, non-bitterness and non-astringency in sensory evaluation, and it also had extremely significant positive correlation with the SSC, TSS and ascorbic acid content, respectively, while the ratio of cucumber flavor compounds (E, Z)-2, 6-nonadienal to (E)-2-nonenal was significantly correlated with non-astringency. Among the different cucumber varieties tested, line L2 generally exhibited higher levels of fruit SSC, TSS and ascorbic acid content, as well as the ratio of soluble solid content to titratable acid compared with the other lines. It also achieved the highest composite score across all those six sensory attributes. Consequently, line L2 demonstrated superior overall fruit quality. 【Conclusion】 The SSC, TSS, ascorbic acid content, (Z)-6-nonenal content, and the ratio of (E, Z)-2, 6-nonadienal to (E)-2-nonenal content of cucumber fruits could serve as effective indicators for the rapid evaluation of sensory and flavor quality.

Key words: cucumber, fruit quality, sensory evaluation, nutritional quality, flavor compounds, correlation

张利东, 郭一聪, 黄洪宇, 聂静, 王兵, 李梦雨, 李加旺, 眭晓蕾, 李愚鹤. 基于感官评价结合营养品质特征与风味物质特性关联分析黄瓜果实品质[J]. 中国农业科学, 2026, 59(5): 1087-1100.

ZHANG LiDong, GUO YiCong, HUANG HongYu, NIE Jing, WANG Bing, LI MengYu, LI JiaWang, SUI XiaoLei, LI YuHe. Correlation Analysis of Cucumber Fruit Quality Integrating Sensory Evaluation with Nutritional Traits and Flavor Compound Characteristics[J]. Scientia Agricultura Sinica, 2026, 59(5): 1087-1100.

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品系（种） Varieties/Lines	果刺 Trichome	节成性 Fructifications at nodes	果柄 Peduncle	表皮 Epidermis	口感 Taste
L1	大刺 Large spines	高 High	果柄短 Short	油亮 Glossy	口感一般 Fair
L2	小密刺 Tiny dense spines	低 Poor	果柄短 Short	油亮 Glossy	口感最好 Excellent
L3	大刺 Large spines	中 Moderate	果柄中等 Medium	油亮 Glossy	口感好 Good
L9	小密刺 Tiny dense spines	低 Poor	果柄中等 Medium	较亮 Waxy bloom	口感好 Good
N8	小密刺 Tiny dense spines	高（全雌） High (Gynoecious line)	果柄中等 Medimu	一般 Matte	口感一般 Fair
N12	小密刺 Tiny dense spines	高（强强雌） High (Strong subgynoecious line)	果柄长 Long	油亮 Glossy	口感一般 Fair
N18	大刺 Large spines	高 High	果柄短 Short	较亮 Waxy bloom	口感一般 Fair
N20	大刺 Large spines	中 Moderate	果柄短 Short	灰亮 Dull	口感一般 Fair
S6	小密刺 Tiny dense spines	低 Poor	果柄中等 Medium	较亮 Waxy bloom	口感一般 Fair
S10	小密刺 Tiny dense spines	高（强强雌） High (Strong subgynoecious line)	果柄中等 Medium	较亮 Waxy bloom	口感一般 Fair
S13	小密刺 Tiny dense spines	高（强强雌） High (Strong subgynoecious line)	果柄短 Short	灰亮 Dull	口感一般 Fair
S17	大刺 Large spines	高 High	果柄短 Short	一般 Matte	口感较差 Poor

品系（种） Varieties/ Lines	果把长度 Fruit neck length (cm)	果长 Fruit length (cm)	单果重 Fruit weight (g)	心腔直径 Placenta diameter (cm)	果肉直径 Fruit diameter (cm)	果把占比 Fruit neck ratio	心腔占比 Placenta-to- fruit ratio	外果皮叶绿素含量 Exocarp chlorophyll content (mg·g^-1 FW)
L1	4.55±0.26b	35.63±0.6cdef	248.24±13.03bc	1.93±0.25bc	3.13±0.25d	0.13	0.62	2.55 ± 0.40 cd
L2	4.43±0.4b	33.00±0.99ef	271.81±19.9bc	1.57±0.06c	3.50±0.10bc	0.13	0.45	2.96 ± 0.07 abc
L3	5.10±0.36ab	38.00±1.98abc	330.27±32.08bc	2.03±0.15abc	3.60±0.10bc	0.13	0.56	3.65 ± 0.57 a
L9	5.17±1.15ab	39.20±3.3abc	298.05±30.41bc	1.93±0.22bc	3.43±0.26bcd	0.13	0.56	1.90 ± 0.36 d
N8	5.35±0.24ab	36.57±1.48bcde	235.18±44.38c	1.65±0.21c	3.13±0.22cd	0.15	0.53	2.96 ± 0.05 abc
N12	6.50±0.22a	37.30±0.44bcd	277.15±31.76bc	1.93±0.15bc	3.38±0.15bcd	0.17	0.57	2.70 ± 0.06 bc
N18	4.20±0.27b	32.68±0.56ef	231.94±21.11c	1.60±0.08c	3.33±0.10bcd	0.13	0.48	2.87 ± 0.10 bc
N20	4.43±0.92b	32.27±0.21f	259.04±16.01bc	1.83±0.1bc	3.53±0.22bc	0.14	0.52	2.87 ± 0.10 bc
S6	4.90±0.85b	41.60±0.71a	487.89±22.58a	2.30±0.36a	3.70±0.70a	0.12	0.62	3.41 ± 0.10 ab
S10	5.13±0.48ab	40.20±1.04ab	282.11±34.58bc	1.88±0.05bc	3.15±0.29cd	0.13	0.60	2.71 ± 0.22 bc
S13	5.25±0.65ab	35.87±0.78cdef	300.89±24.82bc	1.95±0.21bc	3.55±0.10bc	0.15	0.55	2.92 ± 0.13 bc
S17	3.93±0.57b	33.43±0.9def	279.61±48.96bc	2.30±0.14ab	3.68±0.28ab	0.12	0.63	2.98 ± 0.01 abc

项目 Item	指标变异性 Indicator variability	指标冲突性 Conflict among indicators	信息量 Information content	权重 Weight (%)
甜味 Sweetness	1.531	4.881	7.474	25.49
水分 Juiciness	0.883	4.157	3.669	12.51
脆度 Crispness	0.786	4.522	3.556	12.13
香气 Aroma	0.587	5.289	3.105	10.59
非涩味 Non-astringency	1.119	7.107	7.954	27.12
非苦味 Non-bitterness	0.718	4.964	3.565	12.16

基于感官评价结合营养品质特征与风味物质特性关联分析黄瓜果实品质

Correlation Analysis of Cucumber Fruit Quality Integrating Sensory Evaluation with Nutritional Traits and Flavor Compound Characteristics

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