• 成分分析 •

### 福州3 个鲜食橄榄品种（系）的果实品质特征与香气组分分析

1. （福建省农业科学院果树研究所，福建 福州 350013）
• 出版日期:2020-03-25 发布日期:2020-03-23
• 基金资助:
福建省自然科学基金项目（2019J01110）；福建省属公益类科研院所基本科研专项（2018R1013-3；2016R1013-15）； 农业农村部物种品种资源保护（热带作物）项目（151821301354052701）

### Quality Characteristics and Aroma Components of Three Fresh Edible Cultivars of Canarium album Grown in Fuzhou

LAI Ruilian, FENG Xin, CHEN Jin, CHEN Yiting, WU Rujian

1. (Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China)
• Online:2020-03-25 Published:2020-03-23

Abstract: In this research, the fruit quality characteristics and aroma components of the main fresh edible cultivars (FECs) of Canarium album grown in Fuzhou, Fujian: ‘Lingfeng’, ‘Minqing 2’ and ‘Qinglan 1’ were studied to provide a theoretical basis for breeding of new cultivars with improved quality traits. Principal component analysis (PCA) and cluster analysis were used for comprehensive evaluations. Results showed that 12 quality parameters including total acid (TA), total sugar (TS), total polyphenol, crude polysaccharide and total soluble solid (TSS) contents significantly differed among the three FECs. The quality of the cultivars could be ranked in terms of both TSS/TA and TS/TA ratio as follows: ‘Lingfeng’ > ‘Minqing 2’ > ‘Qinglan 1’. By using the two principal components extracted by PCA, a comprehensive quality evaluation model was established as f = 0.686f1 + 0.314f2, and the FECs were ranked in the decreasing order of synthetic quality score: ‘Lingfeng’ > ‘Qinglan 1’ > ‘Minqing 2’. A total of 35 aroma components were detected in all FECs, mainly including olefins, as well as lesser amounts of alcohols, phenols, esters and other chemical compounds. Notably, caryophyllene was the most abundant aroma component of all cultivars. The aroma compounds of the FECs could be divided into two main categories, and a comprehensive aroma evaluation model was developed as F = 0.597F1 + 0.403F2. The FECs were ranked in the decreasing order of aroma characteristics: ‘Qinglan 1’ > ‘Minqing 2’ > ‘Lingfeng’. Cluster analysis revealed that ‘Lingfeng’ and ‘Qinglan 1’ shared similar quality characteristics, while ‘Minqing 2’ and ‘Qinglan 1’ were similar in aroma components. The results obtained in this research indicated that the quality characteristics and aroma components of C. album varied greatly among cultivars. Thus, the combined use of mathematical models and sensory evaluation is essential for accurate quality evaluation of C. album. In addition, olefins were the major aroma components of C. album, and caryophyllene might be one of the important factors contributing to its characteristic flavor. Our present study provides a scientific basis for the development of the fresh edible C. album industry.