番茄（Solanum lycopersicum）果皮和果肉挥发物及香气比较

为探究番茄果皮和果肉挥发物以及香气的差异，以挥发物浓度高的自交系CI1005（红色樱桃番茄）和浓度低的自交系TI4001（绿色普通大果番茄）为材料，采用顶空固相微萃取-气相色谱-质谱-嗅闻法分析番茄绿熟期、转色期、橙熟期和红熟期果皮和果肉挥发物组分及其浓度，描述气味特征及其强度。结果表明，果实成熟过程中，同一自交系果皮和果肉挥发物组分差异较小。每个成熟阶段，CI1005果皮挥发物浓度均显著高于果肉，尤其是醛类、醇类、酮类、酯类和酸类挥发物；TI4001果肉挥发物浓度均显著高于果皮，特别是醛类、酯类和酸类挥发物。CI1005果皮香气强度显著高于果肉，尤其是清香、脂香和麦芽香；果肉仅甜感强于果皮。果皮清香最浓，果肉果香最浓。果实成熟过程中，果皮香气比果肉增加得多，红熟期差异最大。TI4001果肉香气强度显著高于果皮，特别是脂香、蘑菇香和清香。果肉脂香最浓，果皮花香最浓。转色期果皮和果肉香气均最浓，二者香气差异最大。CI1005挥发物组分和浓度及其香气强度均显著高于TI4001。总之，果皮和果肉中挥发物和香气差异显著。

Comparison of Volatile Components and Aroma Profiles between Peel and Flesh of Tomatoes (Solanum lycopersicum)

In order to explore the differences in volatile components and aroma profiles between the peel and flesh of tomato fruit, two inbred lines were used for this study, namely, CI1005 (red cherry tomato) with high concentrations of volatile components and TI4001 (green large-fruited tomato) with low concentrations of volatile components. Peel and flesh samples were taken at different maturation stages (mature green, turning, orange, and red stages) to analyze their volatile components as well as odor characteristics and intensity using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The results showed that there was little difference in volatile components between the peel and flesh of the same inbred line during fruit ripening. The concentrations of volatile components were significantly higher in the peel than in the flesh of CI1005 at each ripening stage, especially aldehydes, alcohols, esters, acids, and ketones. On the contrary, the concentrations of volatile components were significantly higher in the flesh of TI4001, especially aldehydes, esters, and acids. The aroma intensity was significantly stronger in the peel of CI1005, especially in terms of fatty, malty and green aroma, while the flesh showed stronger sweet taste. The peel and flesh had the strongest grassy and fruity aroma, respectively. During fruit ripening, the aroma of the peel increased more than that of the flesh. The maximum difference occurred at the red mature stage. Aroma intensity was stronger in the flesh than in the peel of TI4001, especially in terms of fatty, mushroom-like and green aroma. The strongest fatty aroma was found in the flesh and the strongest floral aroma in the peel. At the turning stage, both the peel and flesh had the strongest aroma, and the maximum difference occurred at this stage. The concentrations of volatile components and the aroma intensity of CI1005 were significantly higher than those of TI4001. In conclusion, significant differences in volatile components and aroma existed between the peel and flesh of tomatoes.