品种和后成熟对NFC苹果浊汁挥发性香气成分的影响

为了探讨果实品种和后成熟度对苹果浊汁风味的影响，采用顶空-固相微萃取结合气相色谱-质谱联用技术，基于多元数据分析手段，非靶向分析了富士、嘎啦、华硕、金冠、澳洲青苹等5个品种，在3个后熟度下制成的NFC苹果浊汁挥发性香气成分差异。结果表明:醇类（2-甲基-1-丁醇、1-己醇等）、醛类（己醛、（E）-2-己烯醛等）和酯类（2-甲基乙酸丁酯等）为苹果浊汁的主要挥发性香气成分。品种和后熟度对苹果汁的特征性挥发性香气成分的含量和组成影响显著。澳洲青苹果汁挥发性香气成分总量少且含量低，醛类是其主要的挥发性香气物质；富士、嘎啦和金冠果汁则表现出相似的香气组分特征，酯类、醛类和醇类物质含量丰富，具有浓郁的香甜水果气味和青草味；华硕苹果汁的挥发性香气成分以醇类和醛类为主，整体具有清淡的香味和生青味。另外，随着不断后熟，不同品种苹果浊汁挥发性香气成分的变化呈现不同趋势。澳洲青苹和富士苹果汁中的香气成分逐渐累积，分别有15和28种挥发性化合物含量显著增加；嘎啦和金冠苹果汁香气物质含量呈现先上升后下降的趋势，在第二个后熟阶段风味最好；用采摘初期华硕苹果原料制成的苹果汁香气最浓郁，但随着不断后熟，挥发性香气含量显著降低。本研究开展的苹果汁风味特性研究，可为苹果浊汁加工的原料选择提供理论基础。

Effect of Variety and Ripening Stage on Volatile Compounds of NFC Cloudy Apple Juice

In order to explore the effects of variety and late ripening stage on flavor of apple juice, volatile profile of apple juice obtained from five varieties and three late ripening stages were analyzed using headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry followed by multivariate data analysis. The results showed that alcohols (2-methyl-1-butanol, 1-hexanol, etc.), aldehydes (hexanal, E-2-hexenal, etc.) and esters (2-methyl Butyl acetate, etc.) were the main volatile components of apple juice. Variety and late ripening stage had significant effects on the content and composition of key aroma components in apple juice. Granny Smith apple juice had the lowest contents of volatile components among samples and aldehydes were the main volatiles representing green grass flavor; Fuji, Gala, and Golden Delicious apple juices showed similar volatile profile with high amounts of esters, aldehydes, and alcohols. The volatile aroma components of Huashuo apple juice were mainly alcohols and aldehydes, and the whole juice showed a light taste. In addition, during late ripening stages, volatiles clearly changed in apple juice with different varieties. Volatiles of Fuji and Granny Smith apple juice were gradually accumulated and content of respective 28 and 15 volatile compounds increased significantly during late ripening. There was an increased but then decreased trend of volatile contents in Gala and Golden Delicious apple juice. However, Huashuo apple juice showed decreased volatiles contents during late ripening. The outcome of the research on flavor changes of apple cloudy juice could provide theoretical support for raw material selection of cloudy apple juice industry.