Aromatics in Three Flavor-type Grapes and Content Changes at Different Growth Stages
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摘要:
目的 探究不同香型葡萄果实主要香气物质种类及生长阶段香气物质含量的变化。 方法 以金星无核、玫瑰香、红地球3种不同香型的葡萄样品为试材，运用顶空固相微萃取技术（HS-SPME）与气相色谱质谱（GC-MS）联用分析技术定性定量检测香气物质并通过主成分分析确定主要香气物质及不同生长阶段的含量变化。 结果 草莓香型金星无核葡萄果实香气物质的主成分为邻苯二甲酸二丁酯、水杨酸甲酯、邻苯二甲酸二甲酯、大马士酮、苯乙醇，玫瑰香型玫瑰香葡萄果实中香气物质以α-松油醇、芳樟醇、香叶酸、香叶醇等萜类物质为主成分，中性香型 红地球葡萄果实香气物质主成分为C6化合物（青叶醛和正己醇等）。酯类香气物质含量随着生长期持续增长，C13 降异戊二烯类物质（大马士酮）在果实幼果期含量最高，芳香族化合物（苯乙醇）含量主要在转色期至成熟期积累，萜类香气物质含量主要依靠幼果期至转色期阶段积累，C6化合物在不同香型的葡萄品种中含量的积累规律是不一致的。 结论 不同香型葡萄品种香气物质组分和积累时期各有差异, 金星无核葡萄果实香气主要由酯类、C13 降异戊二烯类物质和芳香族化合物组成，其中邻苯二甲酸二丁酯、水杨酸甲酯、邻苯二甲酸二甲酯、大马士酮、苯乙醇为主要贡献物质；玫瑰香葡萄果实香气物质主要由醇类和酸类等萜类物质组成，其中α-松油醇、芳樟醇、香叶酸、香叶醇为主要贡献物质；红地球葡萄果实香气物质主要由C6化合物组成，其中青叶醛和正己醇为主要贡献物质。 Abstract:Objective Contents and changes on aromatics in flavor-type grapes in various stages of fruit development were studied. Method Grapes from Red Globe, Seedless Venus, and Muscat Hamburg varieties were collected for aromatic determination by the headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).Changes in the contents of major aromatics in 3 growth stages were monitored and analyzed for principal components. Result Methyl salicylate, dimethyl phthalate, dibutyl phthalate, damascenone, and phenylethyl alcohol were the principal aromatic compounds in the fruits of Seedless Venus; linalool, α-Terpineol, geraniol, and geranic acid flavoring compounds, in those of Muscat Hamburg; and (E)-2-hexenal and 1-hexanol, in those of Red Globe.The content of ester aromatics continued to increase along the process of fruit development; the C13 isoprenoids (e.g., damascenone) were the highest in quantity at young stage; the volatiles, e.g., phenylethanol, accumulated from veraison to maturation; the aromatic terpenoids from young to veraison stage; and the C6 compounds displayed no consistent pattern in the entire growth period. Conclusion The contents and accumulation of aromatics in the varieties of grapes differed significantly. For instance, the aroma of Seedless Venus grapes came mainly from esters, C13 isoprenoids, and other aromatic compounds, with methyl salicylate, dimethyl phthalate, dibutyl phthalate, damascenone, and phenylethyl alcohol being the major contributors.Whereas Muscat Hamburg grapes composed largely of terpenes including linalool, α-Terpineol, geraniol, and geranic acid, while Red Globe consisted of C6 compounds like (E)-2-hexenal and 1-hexanol. -
图 1 3个葡萄品种果实挥发成分GC/MS的总离子
玫瑰香、金星无核、红地球3个品种葡萄果实分别用A、B、C进行标识。
Figure 1. Total ions of GC/MS volatile components in 3 types of grapes
The grapes of the three varieties Muscat hamburg，Venus seedless and Red Globe are marked with A, B and C , respectively.
图 2 3个葡萄品种果实在不同生长阶段的香气物质主成分分析
3个葡萄品种果实幼果期、转色期、成熟期分别用（A1、 A2、 A3）、（A4、 A5、 A6）、（A7、A8、A9）进行标识。
Figure 2. Principal component analysis of aroma substances in fruits of three grape varieties at different growth stages
The young stage, veraison stage and maturation stage of 3 grape varieties were identified by (A1, A2, A3), (A4, A5, A6),(A7, A8, A9), respectively.
图 4 不同生长阶段的葡萄样品香气物质含量变化
图中不同小写字母表示 5% 水平差异显著；
玫瑰香、 金星无核、 红地球。 Figure 4. Aromatic contents in 3 grape growth stages
Data with different lowercase letters represent significant difference at 5% level;
Muscat hamburg, Venus seedless, Red globe. 表 1 葡萄果实香气物质主成分特征及分析
Table 1. Flavor characteristics and principal components of aromatics in 3 varieties of grapes
序号
Number化合物
Compounds香气特征
Flavor Characteristics玫瑰香
Muscat Hamburg金星无核
Venus Seedless红地球
Red GlobeC6化合物 C6 compounds 1 青叶醛 (E)-2-Hexenal（反-2-己烯醛） 淡淡的水果香气 Light fruity aroma + + + 2 正己醇 1-Hexanol 青草味 Grassy + + + C13降异戊二烯类 C13 isoprenoid 3 大马士酮 Damasone 煮熟苹果，花香 Cooked apples and Floral − + − 酯 Esters 4 水杨酸甲酯 Methyl salicylate 冬青油 Wintergreen oil − + − 5 邻苯二甲酸二甲酯 Dimethyl phthalate 水果香 Fruity aroma − + − 6 邻苯二甲酸二丁酯 Dibutyl phthalate 水果香 Fruity aroma − + − 萜 Terpenes 7 芳樟醇 Linalool 花香，果香 Floral and fruity aroma + − − 8 α-松油醇 α-Terpineol 紫丁香花香 Lilac aroma + − − 9 香叶醇 Geraniol 玫瑰花香 Rose flower fragrance + − − 10 香叶酸 Geranic acid 青木香 Dutchmanspipe root + − − 芳香族化合物 Aromatic compounds 11 苯乙醇 Phenylethyl alcohol 花香 Floral − + − +表示检测到该成分，−表示未检测到该成分
+indicates detection of substance in sample; −indicates absence of substance for detection.
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