• 成分分析 •

### 油桃采后结合态香气变化规律及其与可溶性糖的关联性

1. （南京农业大学食品科学技术学院，江苏 南京 210095）
• 出版日期:2021-03-25 发布日期:2021-03-29
• 基金资助:
国家自然科学基金面上项目（32072269）；江苏省2018年研究生研究与实践创新计划项目（KYCX18_0723）

### Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage

ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang

1. (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
• Online:2021-03-25 Published:2021-03-29

Abstract: Changes of free and glycosidically bound aroma compounds in ‘Ruiguang 1’ nectarines were investigated during postharvest storage at room temperature (20 ℃) or low temperature (1 ℃). Enzymatic hydrolysis was used to release the bound aroma compounds. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis of the free and bound aroma compounds in nectarines. The correlation between bound aroma compounds and soluble sugars was studied. Results showed that the compositions of free and bound aroma compounds were significantly different in nectarines stored at 20 ℃ and 1 ℃. In nectarines storage at 20 ℃, a total of 37 free aroma compounds and 30 bound ones were identified, of which, 8 compounds were detected in both free and bound forms. The free aromas decreased until day 4 and then increased until day 6 but decreased again on day 8. The bound aromas decreased to the minimum on day 6 then increased on day 8. In nectarines stored at 1 ℃, a total of 21 free aroma compounds and 32 bound ones were identified, of which, 7 compounds existed in both free and bound forms. The free aromas decreased with storage time, while the bound aromas increased at the beginning and then decreased. Correlation analysis showed a significant correlation between the bound aromas and the soluble sugars, especially sucrose, showing the highest correlation coefficient.