Volatile compounds evolution of three table grapes with different flavour during and after maturation
文献类型：期刊论文
| 作者 | Yang, Chunxiang1,2; Wang, Yiju2; Wu, Benhong2; Fang, Jinbao3; Li, Shaohua1 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2011-10-15 |
| 卷号 | 128期号:4页码:823-830 |
| 关键词 | Grape Volatile compound Maturation SPME/GC-MS |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2010.11.029 |
| 英文摘要 | Volatile compounds of three different flavour table-grapes, 'Jingxiu', 'Bimeijia' and 'Jingya', were investigated during and after maturation using SPME/GC-MS. All the alcohols and carbonyls, along with most of the C(6) compounds and terpenoids, were evident before veraison, while most of the esters were detected at or after veraison. C(6) compounds increased in the early period of maturation, and then decreased. Most alcohols and carbonyls tended to continuously decrease during ripening. Except for geraniol, terpenoids increased until maturation, then decreased. Some esters continued to increase after maturation. Principal component analysis showed that terpenoids and esters were the characteristic volatiles of ripe 'Bimeijia' and 'Jingya' grapes, respectively. 'Bimeijia' had the highest terpenoid content at maturity, while 'Jingya' continued to accumulate some esters after maturation. To achieve berries of full-bodied aroma, 'Bimeijia' should be harvested at maturity and 'Jingya' should have a delayed harvest. For the neutral grape 'Jingxiu', delayed harvest is recommended to reduce the 'green' odour. (C) 2010 Elsevier Ltd. All rights reserved. |
| 资助项目 | National Natural Science Foundation of China[30971988] ; Ministry of Science and Technology[2008BAD92B04] ; CAS/SAFEA[0921101001] |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:000292491400001 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://202.127.146.157/handle/2RYDP1HH/840]  |
| 专题 | 中国科学院武汉植物园 |
| 通讯作者 | Li, Shaohua |
| 作者单位 | 1.Chinese Acad Sci, Key Lab Plant Germplasm Enhancement & Special Agr, Wuhan Bot Garden, Wuhan 430074, Peoples R China 2.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China 3.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yang, Chunxiang,Wang, Yiju,Wu, Benhong,et al. Volatile compounds evolution of three table grapes with different flavour during and after maturation[J]. FOOD CHEMISTRY,2011,128(4):823-830. |
| APA | Yang, Chunxiang,Wang, Yiju,Wu, Benhong,Fang, Jinbao,&Li, Shaohua.(2011).Volatile compounds evolution of three table grapes with different flavour during and after maturation.FOOD CHEMISTRY,128(4),823-830. |
| MLA | Yang, Chunxiang,et al."Volatile compounds evolution of three table grapes with different flavour during and after maturation".FOOD CHEMISTRY 128.4(2011):823-830. |
入库方式： OAI收割
来源：武汉植物园
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