| 摘要: |
| 【目的】明确番茄风味形成的物质基础并评价番茄风味品质，为美味番茄品种的培育提供理论依据。【方法】以90个番茄育种自交系为材料，检测其成熟期果实的可溶性糖、有机酸和挥发性芳香物质含量，并对风味特征和强度进行品尝和嗅闻打分，然后用动态逼近理想解排序法对番茄综合风味进行评价和打分，最后对风味物质含量与风味评价得分间的相关性进行分析。【结果】 番茄果实滋味物质主要为果糖、葡萄糖、柠檬酸和苹果酸，其含量与甜度、特征风味、整体口感得分显著正相关；气味物质主要有18种，为(Z)-3-己烯-1-醇、己醛、(E)-2-己烯醛、(E)-2-辛烯醛、癸醛、β-环柠檬醛、橙花醛、(E,E)-2,4-癸二烯醛、(Z)-4,5-环氧(E)-2-癸烯醛、(E)-2-庚烯醛、(E,E)-2,4-壬二烯醛、1-辛烯-3-酮、香叶基丙酮、β-紫罗兰酮、6-甲基-5-庚烯-2-酮、水杨酸甲酯、丁子香酚和2-异丁基噻唑，其含量与香气得分显著正相关，并且气味活性值(odor activity value,OAV)大于1。风味物质含量和风味品质评价得分均为野生番茄显著高于樱桃番茄，后者又显著高于普通番茄。自交系CI2009的甜度、特征风味、整体口感和综合风味得分最高；自交系TI4001的酸度和刺激性气味得分最高，香气最淡，综合风味得分最低。【结论】风味物质含量显著减少是普通大果番茄果实风味品质下降的主要原因。 |
| 关键词: 番茄 挥发物 可溶性糖 有机酸 风味物质 品质评价 |
| DOI：10.13207/j.cnki.jnwafu.2025.10.008 |
| 分类号: |
| 基金项目:陕西省教育厅服务地方专项项目(22JC061-177)；陕西省科技厅乡村振兴科技专项(2023-XCZX-23)；延安市科技局揭榜制计划项目(2024-JBZ-012)；延安大学2023年乡村振兴专项项目(YAU202411927)；陕西省区域生物资源保育与利用工程技术研究中心项目；延安大学博士科学研究启动项目(YDBK2021-05)；陕西省黄土高原资源植物研究与利用重点实验室项目 |
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| Detection and comprehensive quality evaluation of tomato fruit flavor substances |
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LI Tongzheng1, DANG Fengfeng1, WANG Fang1, SUN Huiru1, LI Xianfang1, CHANG Haifei1, FENG Xiaodong1, WANG Yanfeng1, LIANG Yan2, CHENG Guoting1
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1.School of Life Science,Yan’an University,Shaanxi Key Laboratory of Research and Utilization of Resource Plants on the Loess Plateau,Yan’an,Shaanxi 716000,China;2.College of Horticulture,Northwest A&F University,Yangling,Shaanxi 712100,China
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| Abstract: |
| 【Objective】This study aimed to clarify the substance basis of tomato flavor and evaluate the tomato flavor quality,to provide theoretical basis for the cultivation of delicious tomato varieties.【Method】90 tomato inbred lines were selected as experimrntal material in this study.The soluble sugars,organic acids,and volatile aromatic compounds of ripe tomato fruit were detected.The flavor characteristics and intensity were scored by tasting and smelling.Then,the overall flavor quality of tomatoes was evaluated and scored by dynamic technique for order preference by similarity to ideal solution(DTOPSIS) method.Finally,the correlations between flavor compounds contents and flavor characteristics scores were analyzed.【Result】In this study,it was found that the main taste compounds of tomato fruit were fructose,glucose,citric acid and malic acid.Their contents were positively correlated with the scores of sweetness,characteristic flavor and overall taste.18 main volatiles of tomato fruit were found:(Z)-3-hexen-1-ol,hexanal,(E)-2-hexenal,(E)-2-octenal,decenal,β-cyclocitral,neral,(E,E)-2,4-decadienal,(Z)-4,5-epoxy (E)-2-decenal,(E)-2-heptenal,(E,E)-2,4-nonadienal,1-octen-3-one,geranyl acetone,β-ionone,6-methyl-5-hepten-2-one,methyl salicylate,eugenol and 2-isobutylthiazole.Their contents were positively correlated with the aroma scores.Their odor activity values were greater than 1.The flavor compounds contents and flavor quality evaluation scores of wild tomato were significantly higher than those of cherry tomato,which was significantly higher than those of common large-fruit tomato.The inbred line CI2009 had the highest scores of sweetness,characteristic flavor,overall taste and overall flavor.The inbred line TI4001 had the highest acidity and unpleasant odor scores,and the lowest aroma scores and overall flavor scores.【Conclusion】The decrease of flavor substance content is the main reason for the decrease of flavor quality of common large-fruit tomato. |
| Key words: tomato volatiles soluble sugar organic acid flavor substance quality evaluation |
