LIANG Shuilian, LV Daizhu, MA Chen, et al. Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages[J]. Science and Technology of Food Industry, 2021, 42(14): 99−106. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120095.
Citation: LIANG Shuilian, LV Daizhu, MA Chen, et al. Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages[J]. Science and Technology of Food Industry, 2021, 42(14): 99−106. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120095.

Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages

More Information
  • Received Date: December 09, 2020
  • Available Online: May 18, 2021
  • Solid-phase microextraction combined with gas chromatography-tandem mass spectrometry technology was used to analyze the volatile compounds in the different ripening stages of banana ‘Guijiao No. 1’ fruit, and the smell ABC method was used to analyze the volatile compounds in the fruits of different ripening stages. The results showed that, 24 kinds of volatile substances with relative content greater than 1% were detected in the green maturity period, yellow maturity period and over-ripe period of the banana ‘Guijiao No. 1’, including aldehydes, esters and other alkane volatile substances. Among them, the green maturity period was characterized by trans-2-nonanal and trans-2-, cis-6-nonadienal, and the yellow maturity period was characterized by trans-2-hexenal and isoamyl isobutyrate. Ester and hexanal were characteristic volatile substances, and isoamyl acetate had the highest relative content in the over-ripe period. Fragrance analysis results showed that the green maturity period covered 15 fragrance types, of which the fat fragrance type had a larger load. There were 13 kinds and 14 kinds of fragrance in the yellow and over ripening stages, respectively, among which the load of green was the largest in yellow and fruit aroma was the largest in over ripening stage. The type and relative content of aroma components of the fruit of ‘Guijiao No. 1’ varied greatly at different stages of maturity, and with the increasing of fruit maturity, the type of fragrances also changed significantly. The green maturity period and over-ripe period both had the most flavor types, which was the best stages for the development of food flavors.
  • [1]
    刘文清, 崔广娟, 王芳, 等. 香蕉-甘蔗轮作对土壤养分含量及酶活性的影响[J]. 广东农业科学,2019,46(8):86−96.
    [2]
    Dale J, Paul J-Y, Dugdale B, et al. Modifying bananas: From transgenics to organics[J]. Sustainability,2017,9(3):1−7.
    [3]
    牟海飞, 刘洁云, 韦绍龙, 等. 早熟短果指型香蕉新品种桂蕉早1号的选育及其高产栽培技术[J]. 南方农业学报,2017,48(6):1048−1053. doi: 10.3969/j.issn.2095-1191.2017.06.18
    [4]
    林贵美, 李小泉, 韦绍龙, 等. 桂蕉1号香蕉种植试验[J]. 中国热带农业,2012(5):64−65. doi: 10.3969/j.issn.1673-0658.2012.05.020
    [5]
    Wei S, Tao S, Qin G, et al. Transcriptome profiling reveals the candidate genes associated with aroma metabolites and emission of pear (Pyrus ussuriensis cv.)[J]. Scientia Horticulturae,2016,206:33−42. doi: 10.1016/j.scienta.2016.04.019
    [6]
    Selli S, Gubbuk H, Kafkas E, et al. Comparison of aroma compounds in dwarf cavendish banana (Musa spp. AAA) grown from open-field and protected cultivation area[J]. Scientia Horticulturae,2012,141:76−82. doi: 10.1016/j.scienta.2012.04.008
    [7]
    张静, 罗敏蓉, 王西芳, 等. 固相微萃取气质联用测定番茄香气成分条件优化[J]. 北方园艺,2017(13):7−13.
    [8]
    Wang L, Baldwin E A, Bai J. Recent advance in aromatic volatile research in tomato fruit: The metabolisms and regulations[J]. Food and Bioprocess Technology,2016,9(2):203−216. doi: 10.1007/s11947-015-1638-1
    [9]
    刘畅. 4种小苹果香气物质检测及主成分分析[J]. 中国林副特产,2020(3):17−19.
    [10]
    邝瑞彬, 孔凡利, 杨护, 等. 百香果果汁营养特性分析与评价[J/OL]. 食品工业科技: 1−16[2021-05-09]. http://kns.cnki.net/kcms/detail/11.1759.TS.20201027.1325.002.html.
    [11]
    朱珠芸茜, 王斌, 邓乾坤, 等. 新疆5种鲜食葡萄挥发性香气成分比较分析[J]. 农产品加工,2020(20):68−74.
    [12]
    万鹏, 梁国平, 马丽娟, 等. 19个苹果品种果实香气成分的GC-MS分析[J]. 食品工业科技,2019,40(14):227−232.
    [13]
    刘华南, 江虹锐, 陆雄伟, 等. 顶空固相微萃取-气质联用分析不同芒果品种香气成分差异[J/OL]. 食品工业科技: 1−18[2021-05-09]. https: //doi. org/10.13386/j. issn1002-0306.2020060377.
    [14]
    李瑞, 刘翠华, 石金瑞, 等. ‘蜜脆’苹果果皮和果肉香气差异[J]. 西北农业学报,2019,28(10):1621−1631.
    [15]
    Shiota H. New esteric components in the volatiles of banana fruit (Musa sapientum L.)[J]. Journal of Agricultural and Food Chemistry,1993,41(11):2056−2062. doi: 10.1021/jf00035a046
    [16]
    张运良. 香蕉转录因子MabZIPs参与调控香气合成基因的机制分析[D]. 广州: 华南农业大学, 2017.
    [17]
    Zhu H, Li X P, Yuan R C, et al. Changes in volatile compounds and associated relationships with other ripening events in banana fruit[J]. The Journal of Horticultural Science and Biotechnology,2010,85(4):283−288.
    [18]
    Zhu X, Li Q, Li J, et al. Comparative study of volatile compounds in the fruit of two banana cultivars at different ripening stages[J]. Molecules,2018,23(10):2456.
    [19]
    张劲. 芒果香气特征分析研究[D]. 南宁: 广西大学, 2011.
    [20]
    范彬彬. 菊花精油特征香气成分的鉴定及香气模拟研究[D]. 上海: 上海应用技术大学, 2016.
    [21]
    乔飞, 江雪飞, 丛汉卿, 等. 杧果‘汤米·阿京斯’香气特征分析[J]. 热带农业科学,2015,35(12):63−66. doi: 10.3969/j.issn.1009-2196.2015.12.012
    [22]
    乔飞, 江雪飞, 徐子健, 等. ‘阿蒂莫耶’番荔枝花期挥发性成分和香味特征分析[J]. 果树学报,2016,33(12):1502−1509.
    [23]
    San A T, Joyce D C, Hofman P J, et al. Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars[J]. Food Chemistry,2017,221:613−619.
    [24]
    李映晖. 香蕉和粉蕉果实后熟过程中挥发物的变化及肥料对其的影响[D]. 湛江: 广东海洋大学, 2014.
    [25]
    陶晨, 王道平, 杨小生, 等. 固相微萃取气相色谱质谱法分析香蕉中的香气成分[J]. 甘肃农业大学学报,2010,45(4):139−141. doi: 10.3969/j.issn.1003-4315.2010.04.029
    [26]
    Cuevas F J, Moreno-Rojas J M, Arroyo F, et al. Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers[J]. Food Chemistry,2016,199:479−484. doi: 10.1016/j.foodchem.2015.12.049
    [27]
    朱虹, 陈玉芬, 李雪萍, 等. 顶空固相微萃取气-质联用分析香蕉的香气成分[J]. 园艺学报,2007(2):485−488. doi: 10.3321/j.issn:0513-353X.2007.02.042
    [28]
    徐子健, 龙娅丽, 江雪飞, 等. 山刺番荔枝果实发育进程中挥发性成分的组成分析[J]. 果树学报,2016,33(8):969−976.
    [29]
    林翔云. 调香术[M]. 化学工业出版社, 2013: 181-188.
    [30]
    王俊文, 武玥, 郁继华, 等. 外源ALA促进番茄糖酸品质及挥发性物质含量的作用研究[J/OL]. 园艺学报: 1−14[2021-05-11]. http://kns.cnki.net/kcms/detail/11.1924.S.20210311.1107.003.html.
    [31]
    Vermeir S, Hertog M , Vankerschaver K, et al. Instrumental based flavour characterisation of banana fruit[J]. LWT-Food Science and Technology,2009,42(10):1647−1653. doi: 10.1016/j.lwt.2009.05.024
    [32]
    Beckles D M. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit[J]. Postharvest Biology and Technology,2012,63(1):129−140. doi: 10.1016/j.postharvbio.2011.05.016
    [33]
    Wyllie S G, Fellman J K. Formation of volatile branched chain esters in bananas (Musa sapientum L.)[J]. Journal of Agricultural and Food Chemistry,2000,48(8):3493−3496.
    [34]
    朱孝扬, 李秋棉, 罗均, 等. 粉蕉后熟过程中香气品质变化及其关键基因表达特性[J]. 食品科学,2019,40(17):96−103. doi: 10.7506/spkx1002-6630-20190101-007
    [35]
    黎源. 两个香蕉品种果实香气物质研究[D]. 南昌: 江西农业大学, 2014.
  • Cited by

    Periodical cited type(1)

    1. 张宇硕,张家琦,赵建军,顾爱侠,秦鹏,程鑫颖,金佳桐,周茜,赵文. 改性对废弃大白菜外叶不溶性膳食纤维结构和功能性质的影响. 食品科学. 2025(08): 81-91 .

    Other cited types(0)

Catalog

    Article Metrics

    Article views (511) PDF downloads (38) Cited by(1)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return