Analysis of fruit aroma of different crabapple (Malus sp.) cultivars

chinois. 研究不同海棠（Malus sp.）品种果实的香气成分及果实成熟后挥发性物质的变化，为寻找苹果属物种中具有特异香气的种质提供有效的研究方法。采用固相微萃取和气相色谱-质谱联用（SPME/GC/ MS）技术，分别测定了‘Red splender’、‘Strawberry parifit’、‘Pink Spire’、‘Radiant’、‘Sparkler’、‘Flame’等6个海棠品种成熟果实的挥发性物质，并对‘Red splender’和‘Strawberry parifit’果实成熟后挥发性物质的变化进行了探讨。 6个海棠品种成熟果实中共检测到37种挥发性物质，主要成分为醛类、酯类和醇类。2-己烯醛是最主要的香气成分，相对含量略有差异，分别占果实挥发性物质总量的45.37%、21.98%、33.56%、32.21%、38.6%和45.88%。果实成熟后，香气组分变化较大。‘Red splender’果实成熟后，2-己烯醛仍为最主要香气成分，含量下降为42.89%，醛类、酯类物质在总组分中所占比例分别减少了12.16%和7.18%，醇类物质在总组分中所占比例增加了13.86%；‘Strawberry parifit’果实中环己醇成为最主要香气成分，含量上升为46.43%，醛类、酯类物质在总组分中所占比例减少了23.74%和9.34%，醇类物质在总组分中所占比例增加了49.03%。 海棠果实的主要挥发性物质为：2-己烯醛、3-己烯醛、己醛、2,4-己二烯醛、苯甲醛、邻苯二甲酸二乙酯。醛类物质是对这些海棠品种果实风味贡献最大的挥发性物质，酯类和醇类是构成不同品种海棠特异香气的重要组成。‘Red splender’、‘Strawberry parifit’果实成熟后，醛类和酯类物质的相对含量下降，而醇类物质的相对含量增加。

anglais. The aim of this experiment was to analyze the fruit aroma of different crabapple (Malus sp.) cultivars and the changes of main volatiles of ripe fruits, and summarize a effective method to search new idioplasms with particular fruit aroma in Malus. Volatiles of ripe crabapple fruits of six varieties (‘Red splender’, ‘Strawberry parifit’, ‘Pink Spire’, ‘Radiant’, ‘Sparkler’, ‘Flame’) were analyzed by SPME/GC/MS. The volatiles changes of ripe fruits of ‘Red splender’ and ‘Strawberry parifit’ were studied. A total of 37 compounds were identified from the sample extracts. Aldehydes, esters and alcohols are the major constituents. The main volatile of crabapple fruits is 2-hexenal, but the relative content was different (45.37%, 21.98%, 33.56%, 32.21%, 38.6%, 45.88%). The aroma components accumulates differently after fruits riped. For ‘Red splender’, the main volatile was still 2-hexenal, but the relative content decreased to 42.89%, the relative content of alcohols increased by 13.86% as aldehydes and esters declined by 12.16% and 7.18%, respectively. For ‘Strawberry parifit’, the main volatile was changed to cyclohexanol, the relative content increased to 46.43%, the relative content of alcohols increased by 49.03% as aldehydes and esters declined by 23.74% and 9.34%, respectively. The main volatiles of ‘Red splender’, ‘Strawberry parifit’, ‘Pink Spire’, ‘Radiant’, ‘Sparkler’, and ‘Flame’ fruits were 2-hexenal, 3-hexenal, hexanal, 2,4-hexadienal, benzaldehyde, diethyl phthalate. Aldehydes were the most important components for fruit aroma, while the esters and alcohols were indispensable. The relative content of aldehydes and esters decreased as alcohols increased after ‘Red splender’ and ‘Strawberry parifit’ fruits riped.