Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (9): 1964-1980.doi: 10.3864/j.issn.0578-1752.2021.09.013

• HORTICULTURE • Previous Articles     Next Articles

Characterization of Volatiles Changes in Chinese Dwarf Cherry Fruit During Its Development

LI XiaoYing1,2(),WU JunKai1,2,WANG HaiJing1,LI MengYuan1,SHEN YanHong1,LIU JianZhen1,ZHANG LiBin1,2   

  1. 1College of Horticulture Science & Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, Hebei
    2Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao 066600, Hebei
  • Received:2020-07-08 Accepted:2020-11-06 Online:2021-05-01 Published:2021-05-10
  • Contact: XiaoYing LI E-mail:xiaoyingli_run@163.com

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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

Table 1

The appearance of Chinese dwarf cherry at different development stages"

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

Fig. 1

Fruit weight at different fruit setting days Different letters indicate significant difference between different treatments (P<0.05, Duncan’s new multiple range test). The same as below"

Fig. 2

The volatiles at different fruit setting days"

Table 2

Volatiles and its contents in Chinese dwarf cherry at different fruit setting days (μg?kg-1)"

挥发物名称
Volatiles		 坐果天数 Fruit setting days (d)
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)
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)
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)
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

Fig. 3

The volatiles of esters and terpenoids at different fruit setting days"

Table 3

Odor characteristic and odor activity values (OAVs) at different development stages"

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
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
草香型 Herbal
茴香醚 AnisoleH 152.5[14] <0.01 0.01 0.01 茴香气息 Anise-like
β-蒎烯 β-PineneH 140[15] 0.03 0.02 树脂香气 Fresh-pine, resinous
反式-β-罗勒烯 trans-β-OcimeneM 34[16] 0.03 0.41 0.03 0.03 草香 Herbal
乙酸薄荷酯 Menthyl acetateM 薄荷、茶、浆果 Minty, tea, berry
茶螺烷 TheaspiraneH 草香 Herbal
α-荜澄茄油烯 α-CubebeneM 草香 Herbal
果香型 Fruity
乙酸丁酯 Butyl acetateH 66[15] 0.02 0.04 生梨、香蕉香气 Pear, banana-like
乙酸异戊烯酯 Isoprenyl acetateM 0.15[17] 42.06 41.60 果香 Fruity
乙酸戊酯 Amyl acetateH 43[18] 0.01 香蕉、苹果香味 Banana, apple-like
梨醇酯 Prenyl acetateM 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
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
苯甲醛 BenzaldehydeH 350[19] 0.04 0.05 0.01 樱桃、杏仁味 Cherry, almond-like
2-戊基-呋喃 2-Pentyl furanM 5.8[14] 0.16 焦糖、可可粉 Caramellic, cocoa
丁酸丁酯 Butyl butyrateM 100[15] 0.02 0.02 菠萝、香蕉味 Pineapple, banana-like
乙酸反-3己烯酯 (E)-3-Hexenyl acetateM 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 hexanoateH 5[20] 0.13 0.26 0.32 菠萝、浆果香气 Pineapple, berry-like
乙酸己酯 Hexyl acetateM 2[16] 9.54 4.48 5.02 5.40 6.15 梨、浆果味道 Pear, berry-like
苯甲醇 Benzyl alcoholM 20[19] 0.17 0.03 樱桃、苦杏仁香 Rose, cherry, almond
丁酸异戊酯 Isoamyl butyrateM 0.13[19] 17.18 12.05 香蕉、梨香味 Banana, pear-like
丁酸戊酯 Pentyl butanoateM 210[21] 0.01 菠萝、樱桃香 Pineapple, cherry-like
丙酸己酯 Hexyl propionateM 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 isobutyrateH		 梨、苹果
Pear, apple
异丁酸己酯 Hexyl isobutyrateM 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 benzoateM 60[15] 0.02 0.01 樱桃、葡萄香气 Cherry, grape-like
己酸丁酯 Butyl hexanoateM 700[15] 0.03 0.02 樱桃、蜜饯香气 Berry, tutti-frutti note
辛酸乙酯 Ethyl octanoateM 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 isovalerateM		 苹果、香蕉香气
Apple, banana-like
异戊酸己酯
Hexyl isovalerateM		 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-methylbutyrateM 苹果、荷兰豆气息
Apple, snow-pea-like
己酸异戊酯 Isopentyl hexanoateM 320[16] 0.03 0.02 苹果、菠萝香味 Fruity, pineapple
戊酸己酯 Hexyl valerateM 草莓、菠萝香味 Raspberry, pineapple
丁酸苄酯 Benzyl butyrateM 376[19] 杏、李 Apricot, plum-like
己酸叶醇酯 (Z)-3-Hexenyl hexanoateM 梨、蔬菜样香气 Pear, vegetable notes
己酸环己酯 Cyclohexyl hexanoateM 菠萝香味 Pineapple-like
花香型 Floral
苯乙醛 BenzeneacetaldehydeH 4[22] 0.10 0.05 风信子香 Hyacinth type
顺式-β-罗勒烯 (Z)-β-OcimeneM 34[16] 0.29 0.12 0.08 0.04 0.05 花香、草香 Floral, herbal, sweet
芳樟醇 LinaloolM 0.22[23] 362.77 213.48 18.93 15.07 新鲜花香-木香 Fresh floral-woody
苯乙醇 2-PhenylethanolM 750[24] 0.01 0.01 玫瑰花香气 floral, rose
顺式-玫瑰醚
(Z)-Rose oxideH		 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 AlloocimeneM 草香、花香气息 Herbal, floral
橙花醚 Nerol oxideM 花香 floral
1-壬醇 1-NonanolM 34[15] 0.03 0.03 玫瑰、橙香气 Rose, orange-like
乙酸苄酯 Benzyl acetateM 364[19] 茉莉花香 Jasmin-like
β-香茅醇 (R)-(+)-β-CitronellolM 40[15] 0.09 0.07 玫瑰、香茅似香气 Rose, citronella-like
苯乙酸乙酯 Ethyl phenylacetateH 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
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
丙酸苄酯 Benzyl propionateM 104[19] 0.01 茉莉花、梨香 Jasmine, pear-like
乙酸香茅酯 Citronellyl acetateM 1000[19] 0.03 0.03 玫瑰香气,杏子果香 Rose, apricot-like
乙酸橙花酯 Nerol acetateM 2000[19] 玫瑰、覆盆子香 floral-rose, raspberry
茉莉酮 (Z)-JasmoneM 茉莉花香 Jasmine note
乙酸香叶酯 Geranyl acetateM 150[19] 1.04 1.00 玫瑰、薰衣草香气 Rosy, lavender-like
金合欢醇 (E,E)-FarnesolL 20[21] 0.53 玫瑰、铃兰 Rose, muguet-like
丁酸香叶酯 Geraniol butyrateM 果实、玫瑰香味 Fruity, rose-like
水杨酸异辛酯 2-Ethylhexyl salicylateL 兰花香气 Orchid-like
橘香型 Citrus
D-柠檬烯
(+)-LimoneneM		 34[16] 0.09 0.09 柠檬、橘、浆果香气
Citric, orange, berry
γ-松油烯 γ-TerpineneM 1000[19] <0.01 <0.01 <0.01 柑橘、柠檬香气 Citrus, lime-like
α-松油醇 α-TerpineolM 330[24] 0.01 0.01 紫丁香、柑橘香气 Lilac, citrus-like
柠檬醛 CitralM 32[19] 0.02 0.02 柠檬香气 Lemon-like
木香型 Woody
α-蒎烯 α-PineneH 6[19] 0.25 0.55 0.02 0.02 松木、松节油香气 Piney, turpentine-like
(-)-莰烯 (-)-CampheneM 1980[16] 樟脑香气 Camphoraceous-like
异松油烯 TerpinoleneM 200[15] 0.02 0.02 0.02 0.01 松木、柑橘风味 Piney, lemon-like
紫苏烯 PerilleneM 木香 Woody
α-古巴烯 α-CopaeneM 木香、辛香 Woody, spicy
反式-α-香柠檬烯 trans-α-BergamoteneM 木香、茶香 Woody, tea
(E)-β-金合欢烯 (E)-β-FarneseneM 87[16] 0.05 0.03 木香、草香 Woody, herbal
律草烯 HumuleneM 390[16] 0.01 木香 Woody
大牛儿烯 D Germacrene DM 木香、辛香 Woody, spicy
α-衣兰油烯 α-MuuroleneM 160[19] 0.01 0.01 木香 Woody
δ-杜松烯 δ-CadineneM 百里香、木香 Thyme, woody
柏木脑 CedrolL 杉木气息 Cedarwood
青香型 Green
反-2-己烯醛 (E)-2-HexenalH 17[16] 0.16 0.04 0.02 0.04 蔬菜香气 Green vegetable-like
正己醇 1-HexanolM 500[19] 0.01 0.01 嫩叶、脂肪气息 Leaf, fruity, fatty-like
乙酸异戊酯 Isoamyl acetateH 2[21] 0.46 2.29 甜香、香蕉香味 Sweet, banana-like
叶醇 (Z)-3-HexenolH 70[19] 0.01 青草香气 Green-grassy-like
反-2-己烯醇 (E)-2-HexenolM 17[21] 0.29 0.39 蔬菜香、草香 Vegetable, herbal-like
丙酸-4-己烯酯 (E)-4-Hexenyl propionateM 成熟果实香气 Ripe apple, pear note
乙酸叶醇酯 (Z)-3-hexenyl acetateH 16[23] 0.25 青香蕉味 Green banana-like
丙酸顺-3-己烯酯
(Z)-3-Hexenyl propionateM		 蔬菜、浆果味
Vegetable, berry, fatty odor
(E)-丙酸-2-己烯酯
(E)-2-Hexenyl propionateM		 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
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
(E)-4,8-二甲基-1,3,7-壬三烯 (E)-4,8-Dimethyl-1,3,7-nonatrieneM 青香型
Green-like
丁酸顺-2-己烯酯 (Z)-2-Hexenyl butyrateM 水果青香 Green-fruity
反-2-壬烯醛 (E)-2-NonenalH 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 butyrateM 葡萄、叶子香韵 Grape, leaf-like
丁酸反-3-己烯酯 (E)-3-Hexenyl butyrateM 500[16] 0.03 0.05 0.08 水果、浆果青香 Green-fruity, berry
丁酸己酯 Hexyl butyrateM 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 butyrateM		 熟苹果、脂肪气息
Ripe fruity, fatty note
异戊酸反-3-己烯酯
E)-3-Hexenyl isovalerateM		 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 isovalerateM		 生梨、香蕉香气
Unripe pear, banana-like
戊酸反-2-己烯酯 (E)-2-Hexenyl valerateM 苹果、梨样香气 Ripe apple, pear odor
惕各酸己酯 Hexyl tiglateH 青香型 Green-like
惕各酸-(E)-2-己烯酯
(E)-2-Hexenyl tiglateH		 青香、蘑菇气息
Green, mushroom-like
己酸己酯 Hexyl hexanoateH 6400[16] 生水果味 Unripe fruit notes
己酸反-2-己烯酯 (E)-2-Hexenyl hexanoateM 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 benzoateM 香熏、木质气息 Balsamic, woody note
苯甲酸反-2-己烯酯
(E)-2-Hexenyl benzoateM		 绿叶、草香
Green-leafy, herbal
醛香型 Aldehydic
壬醛 NonanalH 1[19] 4.11 3.15 1.69 1.52 醛香、甜橙气息 Aldehyde citrus note
癸醛
DecanalH		 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-PhellandreneM 40[19] 0.02 0.01 胡椒香气 Peppery-woody
月桂烯 β-MyrceneH 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-CymeneneH 丁香酚、愈创木酚 Eugenol, guaiacol-like
苯乙腈 PhenylacetonitrileM 1200[16] 杏仁味 Almond-like
4-萜烯醇 4-TerpinenolM 340[23] 胡椒、泥土香 Peppery, earthy
萘 NaphthaleneH 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-MyrceneH 15[19] 0.10 0.08 0.08 0.16 甜香脂气味 Sweet alsamic note
壬酸 Nonanoic acidM 3000[19] <0.01 脂肪、奶酪香气 Fatty, cheese-like

Fig. 4

Relative contents of main odor types at different fruit setting days"

Fig. 5

Odor profile analysis at different development stages"

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