Changes of Aroma Components in‘Hongdeng’Sweet Cherry During Fruit Development

Китайский. 研究甜樱桃果实发育过程中香气成分的组成及变化。采用顶空固相微萃取技术提取红灯甜樱桃绿熟期、着色期、商熟期和完熟期果实的香气成分，经气相色谱质谱联用仪进行测定分析。红灯甜樱桃的香气成分共检测到37种，主要成分为醛类、醇类和酯类。在果实的不同发育阶段，香味组分及其含量差异较大。醛类主要包括C6醛类和芳香醛类，C6醛类相对含量在着色期迅速上升，达84.16%，之后随着果实的成熟逐渐下降，在商熟期、完熟期降至59.20%、55.58%；芳香醛类化合物苯甲醛含量随着果实的成熟逐渐升高，在完熟期达到最高。醇类主要包括C6醇类、芳香醇类及乙醇，C6醇类中(E)-2-己烯-1-醇随着果实的成熟逐渐升高，在商熟期达最大值；乙醇仅在果实完熟期才大量出现。酯类化合物包括乙酸乙酯、丁酸乙酯、己酸乙酯等，其含量随着果实的成熟逐渐升高。己醛、(E)-2-己烯醛、苯甲醛、(E)-2-己烯醇、乙酸乙酯、己酸乙酯是甜樱桃成熟果实的特征香气成分，这些物质在着色期大量合成，多数在商熟期达到高峰，在完熟期出现大量乙醇，风味变劣。商熟期是甜樱桃的最佳采收期。

Английский. This article was to study the changes of aroma components in sweet cherry during fruit development. The aroma components in sweet cherry fruit from green stage, color stage, commercial stage and ripe stage were collected using head-space solid phase microextraction (HS-SPME), and analyzed by gas chromatograph-mass spectrophotometer (GC-MS). A total 37 compounds were identified from the sample extracts. Aldehydes, alcohols and esters were the major constituents. The aroma components accumulates differently during the fruit developmental period. C6 aldehydes and aromatic aldehydes were the main aldehydes in the sweet cherry fruit. The contents of C6 aldehydes increased quickly to 84.16% at color stage, then decreased as ripening proceeded, and the content decreased to 59.20% and 55.58% at commercial stage and ripe stage. The aromatic aldehydes (Benzaldehyde) increased as ripening proceeded, and the maximum was found at ripe stage. Alcohols of sweet cherry fruit included C6 alcohols, aromatic alcohols and alcohols. The content of (E)-2-hexen-1-ol increased as ripening proceeded, the maximum was found at commercial stage; Alcohol was only found at ripe stage. Esters components included ethyl Acetate; butanoic acid, ethyl este; Hexanoic acid, ethyl ester; which increased as fruit ripened. Hexanal; (E)-2-hexenal; benzaldehyde; (E)-2-hexen-1-ol; ethyl acetate; hexanoic acid, ethyl ester were the characteristic aroma components of sweet cherry fruit. These aroma components started to form drastically at color stage, and the main aroma had been formed at commercial stage, then turned bad at ripe stage because of the present of alcohol. The optimal harvest time of sweet cherry was at commercial stage.