Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages

TIAN Zhuxi; LONG Mingxiu; LI Yongfu; HE Yangbo; LIANG Qian; SHI Bin; LUO Qiqi

doi:10.13386/j.issn1002-0306.2021080140

Volume 43 Issue 7

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(7): 333-342. > DOI: 10.13386/j.issn1002-0306.2021080140

TIAN Zhuxi, LONG Mingxiu, LI Yongfu, et al. Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages[J]. Science and Technology of Food Industry, 2022, 43(7): 333−342. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080140.

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Study on Aroma Constituents of Manaohong Cherry Cultivar at Different Development Stages

Institute of Integrated Agricultural Development, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China

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Received Date: August 11, 2021
Available Online: February 11, 2022

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Abstract

To explore the component and content of aroma constituents in Manaohong cherry during development, volatile components were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology at green stage, color stage, commercial stage and ripe stage. Relative odor activity value (ROAV) was used for evaluating the contribution of aroma components, in order to determine the key aroma substances. A total of 114 substances were detected at four stages. Among them, 79, 77, 44 and 53 aroma components were detected at green stage, color stage, commercial stage and ripe stage, respectively. The highest relative content was alcohols at green stage. At color stage, commercial stage and ripe stage, the highest relative content was aldehydes. Aldehydes were synthesized continuously from green stage to the maximum value at commercial stage, and then decreased slightly at the ripe stage. On the contrary, esters and alcohols were synthesized during the green and color stages, and decreased to the lowest value at the ripe stage, and then increased slightly at ripe stage. Aromatic aldehydes, C6 aldehydes and C6 alcohols were the most important aroma components of Manaohong cheery, and their relative contents account for 66.22%~96.70% of the total aroma-active compounds. According to ROAV, a total of 20 key aroma components were identified, among which nonanal, linalor and hexanal were the most important ones in Manaohong cherry. (Z)-3-hexenal with green flavor was the only characteristic key aroma component that appeared at commercial stage.

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