基于分子感官技术解析‘广东香水’柠檬香气品质

doi:10.3864/j.issn.0578-1752.2025.01.011

Abstract

Abstract:

【Objective】Tea drinks made from Guangdongxiangshui lemon is popular among consumers, but its aroma profile, main aroma-active compounds and corresponding key biosynthesis genes still need to be analyzed. In this study, integrated molecular sensory technology including metabolomics and sensory evaluation was used to explore the material basis and corresponding key genes for the aroma quality of Guangdongxiangshui lemon, aiming at laying a foundation of the citrus aroma quality. 【Method】The volatiles of Guangdongxiangshui lemon from three areas, including Weishan, Yunfu and Wuzhou, were detected via GC-MS, and the aroma quality were evaluated by sensory evaluation panels. The aroma active compounds of Guangdongxiangshui lemon were identified by GC/O-MS combined with aroma extract dilution analysis (AEDA), aroma activity value (OAV) analysis and aroma recombination experiment, and then the characteristic aroma compounds were further identified. Based on gene family analysis, the genes related to aroma formation were illustrated. 【Result】A total of 40, 21 and 33 volatiles were identified in the flavedo, pulp and slices of Guangdongxiangshui lemon, respectively. The samples with the highest volatile content in flavedo and pulp tissues were from Weishan and Yunfu, respectively. In terms of aroma attributes, the aroma intensity of Guangdongxiangshui lemon slices from Weishan and Yunfu was significantly higher than that of Wuzhou. The whole fruit aroma quality of samples from Wuzhou was better than that of samples from other origins. Solvent-assisted flavor evaporation (SAFE) and other methods were used to extract the essential oil of Guangdongxiangshui lemon in Weishan, and 25 aroma active compounds were identified. Combined with OAV analysis and aroma recombination experiments, citronellal and citral were further identified as its characteristic aroma compounds, and the aroma flavor wheel was further constructed. Based on the conserved domain and Blast comparison, 52 terpene synthase (TPS) genes were identified in Guangdongxiangshui lemon genome, which might be involved in the aroma compounds synthesis. 【Conclusion】The volatile spectrum and sensory evaluation showed that the aroma quality of Guangdongxiangshui lemon slices from Weishan were outstanding. A total of 25 aroma active compounds were identified. Among them, citronellal and citral were the characteristic aroma compounds of Guangdongxiangshui lemon, while d-limonene provided a background aroma. Combined with quantitative descriptive analysis and odor note collected via GC/O-MS, the aroma wheel of Guangdongxiangshui lemon was constructed with 15 aroma descriptors in 6 categories, including ‘fruity’ ‘woody’ ‘medicinal’ ‘spicy’ ‘floral’ and ‘grassy’. Furthermore, 52 TPS genes were mined in Guangdongxiangshui lemon genome, which might participate in the aroma compounds synthesis.

Key words: Citrus medica Guangdongxiangshui lemon, sensory evaluation, characteristic aroma compounds, aroma flavor wheel, terpene synthase gene

ZHANG SiNing, ZHANG XingRui, WU DongXuan, KANG JingBo, CHEN XiaoLin, GENG LiJun, YIN GuangMin, CHEN JiaJing, GAO JunYan, CAI ZhongHu, LIU Yuan, XU Juan. Aroma Quality Analysis of Guangdongxiangshui Lemon Based on Molecular Sensory Technology[J].Scientia Agricultura Sinica, 2025, 58(1): 141-155.

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Figures/Tables 13

Fig. 1

Table 1

Table 2

Table 3

Fig. 2

Fig. 3

Table 4

Table 5

Table 6

Results of GC/O-MS and OAV analysis of Guangdongxiangshui lemon"

编号 Code	名称 Compounds	气味特征 Aroma note	嗅闻阈值 Threshold (μg·kg^-1)	稀释因子 Dilution factor	含量 Content (µg·g^-1)	香味活性值 OAV
L01	α-蒎烯 α-Pinene	清香 Fresh	14	3	40.76±7.97	2911.43
L02	β-月桂烯 β-Myrcene	青草味 Grassy	1.5	729	173.65±6.20	115764.89
L03	d-柠檬烯 d -Limonene	甜橙味，清凉 Sweet orange, Fresh	34	9	12871.14±701.97	378562.88
L04	α-水芹烯 α-Phellandrene	薄荷味 Mint	0.5	729	3.55±0.30	7098.53
L05	反式-β-罗勒烯 trans-β-Ocimene	薄荷味 Mint	34	3	99.59±1.44	2929.20
	顺式柠檬烯氧化物 cis-Limonene oxide	清香 Fresh	30	243	-	-
L06	香茅醛 Citronellal	果香 Fruity	100	1	1185.24±134.18	11852.40
L07	癸醛 Decanal	清香 Fresh	3.02	27	19.38±3.04	6416.63
L08	芳樟醇 Linalool	花香Floral	6	729	88.52±10.59	14753.14
	顺式-α-香柠檬烯 cis-α-Bergamotene	松香，木香 Piney, woody	/	81	5.79±1.37	-
	δ-榄香烯 δ-EIemene	辛香 Pungent	/	27	22.76±7.03	-
	十一醛 Undecanal	清香 Fresh	100	3	12.00±2.64	120.00
L09	石竹烯 Caryophyllene	木香，麻味 Wood y, numb taste	9	3	22.02±4.92	2446.67
	乙酸香茅酯 Citronellol acetate	柠檬味 Lemon	1000	9	12.98±0.38	12.98
	反式-β-法呢烯 (E)-β-Farnesene	清香 Fresh	10000	3	9.00±2.00	0.00
L10	橙花醛 Neral	柠檬味，果香 Lemon, fruity	5000	81	697.73±126.59	139.55
	α-松油醇 α-Terpineol	柠檬味，果香 Lemon, fruity	314	9	27.28±4.54	86.88
	乙酸橙花酯 Nerol acetate	花香 Floral	8500	3	9.80±3.24	1.15
	β-红没药烯 β-Bisabolene	药草味 Herbal	/	9	112.27±21.62	-
L11	乙酸香叶酯 Geranyl acetate	花香，膏香Floral, balsamic	460	729	48.92±16.70	106.35
	顺式-α-红没药烯 cis-α-Bisabolene	柑橘香 Citrus	/	243	11.83±2.77	-
	橙花醇 Nerol	柠檬味，果香 Lemon, fruity	680	3	N	-
	紫苏醛 Perilla aldehyde	辛香 Pungent	30	3	N	-
	香叶醇 Geraniol	花香 Floral	1000	3	12.93±7.83	0.00
	吉马烯B Germacrene B	木香 Wood y	/	3	21.63±7.23	-

Table 6

Table 7

Table 8

Fig. 4

Fig. 5

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标准品 Standard substance	CAS	来源 Source
桧烯 Sabinene	3387-41-5	Sigma Aldrich
3-蒈烯 3-Carene	13466-78-9	Sigma Aldrich
α-松油醇 α-Terpineol	10482-56-1	Sigma Aldrich
石竹烯 Caryophyllene	87-44-5	Sigma Aldrich
α-水芹烯α-Phellandrene	4221-98-1	TCI
γ-萜品烯γ-Terpinene	99-85-4	上海源叶生物Shanghai Yuanye Bio-Technology Co., Ltd
芳樟醇 Linalool	78-70-6	上海源叶生物Shanghai Yuanye Bio-Technology Co., Ltd
香茅醛 Citronellal	106-23-0	上海源叶生物Shanghai Yuanye Bio-Technology Co., Ltd
蛇麻烯 Humulene	6753-98-6	上海源叶生物Shanghai Yuanye Bio-Technology Co., Ltd
β-月桂烯 β-Myrcene	123-35-3	上海源叶生物Shanghai Yuanye Bio-Technology Co., Ltd
萜品油烯 Terpinolene	586-62-9	SAFC
癸醛 Decanal	112-31-2	Macklin
香叶醇 Geraniol	106-24-1	Ackos
乙酸香叶酯 Geranyl acetate	105-87-3	Fluka

化合物 Compound	密度 Density (g·mL^-1)	10 mL储备液所需化合物体积 Volume of compound required for 10 mL reserve solution (μL)	1 mL香气模型中的化合物含量Compound content in 1 mL aroma model (μg)
α-蒎烯α-Pinene	0.858	47.51	40.76
β-月桂烯β-Myrcene	0.794	218.72	173.66
d-柠檬烯 d-Limonene	0.860	10000	8600
α-水芹烯α-Phellandrene	0.840	4.23	3.55
反式-β-罗勒烯 trans-β-Ocimene	0.818	121.75	99.59
香茅醛 Citronellal	0.851	1392.76	1185.24
癸醛 Decanal	0.830	23.35	19.38
芳樟醇 Linalool	0.940	94.17	88.52
石竹烯 Caryophyllene	0.890	24.74	22.02
柠檬醛 Citral	0.891	783.09	697.73
乙酸香叶酯 Geranyl acetate	0.920	53.17	48.92

气味描述词 Aroma descriptor	标准品 Standard substance	标准品浓度 Concentration (mg·L^-1)
柠檬香 Lemon	柠檬醛 Citral	1.776
清香 Fresh	罗勒烯 Ocimene	0.218
花香 Floral	芳樟醇 Linalool	0.627
甜香 Sweet	橙花醇 Nerol	8.790
橙香 Orange	法呢烯 Farnesene	0.807
薄荷香 Mint	α-水芹烯 α-Phellandrene	0.425

黄皮层 Flavedo		果肉 Pulp		切片 Fruit section
挥发性物质 Volatile substances	VIP	挥发性物质 Volatile substances	VIP	挥发性物质 Volatile substances	VIP
十六醛 Hexadecanal	1.52	癸醛 Decanal	1.30	α-红没药醇 α-Bisabolol	1.39
3-蒈烯 3-Carene	1.46	异蒲勒醇 Isopulegol	1.29	十一醛 Undecanal	1.35
十一醛 Undecanal	1.44	β-月桂烯 β-Myrcene	1.25	反式-β-法呢烯 (E)- β-Farnesene	1.33
新植二烯 Neophytadiene	1.40	d -柠檬烯 d-Limonene	1.23	乙酸橙花酯 Nerol acetate	1.31
d-柠檬烯 d-Limonene	1.37	反式-β-罗勒烯 trans-β-Ocimene	1.23	顺式-α-香柠檬烯 cis-α-Bergamotene	1.28
γ-松油烯 γ-Terpinene	1.36	香茅醛 Citronellal	1.22	α-香柠檬烯 α-Bergamotene	1.26
芳樟醇 Linalool	1.35	β-红没药烯 β-Bisabolene	1.22	香茅醛 Citronellal	1.26
吉马烯B Germacrene B	1.25	δ-榄香烯δ-EIemene	1.19	β-红没药烯 β-Bisabolene	1.23
乙酸橙花酯 Nerol acetate	1.25	α-香柠檬烯 α-Bergamotene	1.17	反式-β-罗勒烯 trans-β-Ocimene	1.21
乙酸香叶酯 Geranyl acetate	1.23	香叶醇 Geraniol	1.16	香叶醇 Geraniol	1.21
β-姜黄烯 β-Curcumene	1.22	吉马烯B Germacrene B	1.10	石竹烯 Caryophyllene	1.20
吉马烯D Germacrene D	1.20	芳樟醇 Linalool	1.00	顺式-β-罗勒烯 β-cis-Ocimene	1.18
δ-榄香烯 δ-EIemene	1.19			顺式-α-红没药烯 cis-α-Bisabolene	1.14
香叶醛 α-Citral	1.18			新植二烯 Neophytadiene	1.08
橙花醛 Neral	1.17			香叶醛 α-Citral	1.07
(+)-缬草萜酮 (+)-Valeranone	1.15			α-蒎烯 α-Pinene	1.07
蛇麻烯 Humulene	1.10			橙花醛 Neral	1.07
桧烯 Sabinene	1.09			乙酸香叶酯 Geranyl acetate	1.05
十二醛 Dodecanal	1.05			γ-松油烯 γ-Terpinene	1.01
癸醛 Decanal	1.04
香叶醇 Geraniol	1.04

样品 Sample	评价内容 Evaluation content	对比组1 Comparison group 1		对比组2 Comparison group 2
样品 Sample	评价内容 Evaluation content	WS	GD	WS	GX
整果 Whole fruit	香气强度 Aroma intensity	5.02±2.35	4.44±2.21	4.86±2.19	5.93±1.80**
整果 Whole fruit	香气偏好（人数） Aroma preference (number of people)	31	29	30	30
切片 Fruit section	香气强度 Aroma intensity	6.82±1.57	6.26±1.64	7.48±1.50*	6.78±1.49
切片 Fruit section	香气偏好（人数） Aroma preference (number of people)	35	25	38	22

Aroma Quality Analysis of Guangdongxiangshui Lemon Based on Molecular Sensory Technology

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