冰糖橙风味组学解析及风味品质差异分析

doi:10.16420/j.issn.0513-353x.2024-0191

园艺学报 ›› 2025, Vol. 52 ›› Issue (4): 984-996.doi: 10.16420/j.issn.0513-353x.2024-0191

冰糖橙风味组学解析及风味品质差异分析

孔佳涛¹^,²^,^*, 付彩霞³^,^*, 吴雅诺¹^,², 刘园¹^,², 胡哲辉¹^,², 徐娟¹^,², 黄皓⁴, 赵曌⁴, 陈磊⁴^,^**(), 陈嘉景¹^,²^,^**()

¹ 华中农业大学果蔬园艺作物种质创新与利用国家重点实验室，武汉 430070
² 华中农业大学园艺产品感官评价与品质检测中心，武汉 430070
³ 湖北土老憨生态农业科技股份有限公司，湖北宜昌 443000
⁴ 云南新平彝族傣族自治县农业农村局，云南玉溪 653100

收稿日期:2024-10-24 修回日期:2025-01-31 出版日期:2025-05-08 发布日期:2025-04-25
通讯作者:
**E-mail：120566561@qq.com
**E-mail：chenjiajing@mail.hzau.edu.cn
作者简介:
^*共同第一作者
基金资助:
国家重点研发计划项目(2021YFD1600102)

Flavoromics Analysis and Flavor Quality Difference Analysis in Bingtang Oranges

KONG Jiatao¹^,², FU Caixia³, WU Yanuo¹^,², LIU Yuan¹^,², HU Zhehui¹^,², XU Juan¹^,², HUANG Hao⁴, ZHAO Zhao⁴, CHEN Lei⁴^,^**(), CHEN Jiajing¹^,²^,^**()

¹ National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops，Huazhong Agricultural University，Wuhan 430070，China
² Sensory Evaluation and Quality Analysis Centre of Horticultural Products，Huazhong Agricultural University，Wuhan 430070，China
³ Hubei Hanway Ecological Agriculture Group，Yichang，Hubei 443000，China
⁴ Rural Bureau，Xinping County Agriculture，Yuxi，Yunnan 653100，China

Received:2024-10-24 Revised:2025-01-31 Published:2025-05-08 Online:2025-04-25

摘要/Abstract

摘要：

对湖南洪江和云南新平两个产区4份商业成熟期冰糖橙果实的理化指标及挥发性物质、可溶性糖、有机酸等风味物质进行测定，并与消费者偏好、风味强度等感官评价结果进行关联分析，旨在明确两个产区冰糖橙风味品质差异，解析与消费者偏好所关联的关键风味物质。结果表明：两份云南冰糖橙的化渣性、香气及整体品质较优，而湖南冰糖橙的有机酸含量高、可溶性糖含量较低，滋味更加浓郁；两地样品果皮挥发性物质种类相同，但绝大部分挥发性物质含量在云南冰糖橙中更高，导致其果实香味更加浓郁，而湖南冰糖橙香味则更加柔和。利用正交偏最小二乘法（OPLS-DA）分析，筛选出35种可用于区分两地冰糖橙风味品质的差异风味物质，其中D-柠檬烯、β-月桂烯、α-蒎烯、瓦伦烯、γ-氨基丁酸等含量高的主要风味物质均在云南地区冰糖橙中占优，仅L-脯氨酸和(E)-2-己烯醛在湖南冰糖橙中含量更高，以上风味物质可作为区分两地冰糖橙感官差异的代谢标志物。相关性分析表明苹果酸、柠檬酸和辛醛、(E)-2-己烯醛分别与滋味和香味高度相关，是影响消费者偏好的主要驱动因子。

关键词: 柑橘, 风味组学, 代谢产物, 感官评价, 消费者偏好性检验

Abstract:

In this study，the normal quality，volatile compounds，soluble sugars，organic acids and other flavor metabolites were determined in four mature Bingtang orange sample from Hongjiang in Hunan and Xinping in Yunnan. A correlation analysis was further performed between above indicators and the experiment data of consumer preference and flavor intensity，aiming to determine their flavor differences and identify associated flavor compounds with consumer preference. The result showed that Bingtang oranges from Yunan were superior in terms of mastication，aroma and overall quality. While Bingtang oranges from Hunan had higher organic acids and lower soluble sugars，and hence richer full flavor. In addition，the volatile components were more similar in four samples，while the content of most volatile compounds were significantly higher in peels of sweet orange samples from Yunnan. Therefore，the aroma of Bingtang orange from Yunan was stronger，and the sample from Hunan have a softer aroma. Furthermore，35 different flavor compounds were screened by orthogonal partial least squares discriminant analysis（OPLS-DA）for distinguishing the flavor qualities of Bingtang oranges between the two regions. Among them，L-proline and (E)-2-hexenal were higher in Hunan samples，whereas D-Limonene，β-Myrcene，α-Pinene，Valencene and γ-aminobutyric acid were more abundant in the fruit sample from Yunnan. And these volatile compounds were determined as biomarkers for the sensory differences of the Bingtang oranges from two regions. And correlation analysis showed that malic acid，citric acid，octanal and (E)-2-hexenal were highly correlated with taste and aroma attributes，respectively，serving as the main driving factors influencing consumer preferences.

Key words: orange, flavoromics, metabolites, sensory evaluation, consumer preference test

孔佳涛, 付彩霞, 吴雅诺, 刘园, 胡哲辉, 徐娟, 黄皓, 赵曌, 陈磊, 陈嘉景. 冰糖橙风味组学解析及风味品质差异分析[J]. 园艺学报, 2025, 52(4): 984-996.

KONG Jiatao, FU Caixia, WU Yanuo, LIU Yuan, HU Zhehui, XU Juan, HUANG Hao, ZHAO Zhao, CHEN Lei, CHEN Jiajing. Flavoromics Analysis and Flavor Quality Difference Analysis in Bingtang Oranges[J]. Acta Horticulturae Sinica, 2025, 52(4): 984-996.

图/表 10

参考文献 35

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分组 Group	样品 Sample	色泽更好 Better color	更甜 Sweeter taste	更酸 More sour taste	化渣更好 Better mastication	香气更令人愉悦 More pleasant aroma	整体品质更优 Better overall quality
1	新平-1 Xinping-1	3	26^*	7	24^*	13	15
1	新平-2 Xinping-2	29^*	6	25^*	8	19	17
2	新平-1 Xinping-1	3	32^*	0	28^*	22^*	30^*
2	洪江-1 Hongjiang-1	29^*	0	32^*	4	10	2
3	新平-1 Xinping-1	10	25^*	7	27^*	22^*	27^*
3	洪江-2 Hongjiang-2	22^*	7	25^*	5	10	5

分组 Group	样品 Sample	色泽更好 Better color	更甜 Sweeter taste	更酸 More sour taste	化渣更好 Better mastication	香气更令人愉悦 More pleasant aroma	整体品质更优 Better overall quality
1	新平-1 Xinping-1	3	26^*	7	24^*	13	15
1	新平-2 Xinping-2	29^*	6	25^*	8	19	17
2	新平-1 Xinping-1	3	32^*	0	28^*	22^*	30^*
2	洪江-1 Hongjiang-1	29^*	0	32^*	4	10	2
3	新平-1 Xinping-1	10	25^*	7	27^*	22^*	27^*
3	洪江-2 Hongjiang-2	22^*	7	25^*	5	10	5

样品 Sample	外观喜好度 Appearance preference	化渣性喜好度 Mastication preference	滋味喜好度 Taste preference	香气喜好度 Aroma preference	整体喜好度 Overall quality preference
新平-1 Xinping-1	6.81 ± 1.53 a	7.63 ± 1.27 a	7.56 ± 1.41 a	6.81 ± 1.61 ab	7.47 ± 1.32 a
新平-2 Xinping-2	7.09 ± 1.40 a	7.03 ± 1.21 a	6.81 ± 1.47 b	7.09 ± 1.49 a	6.84 ± 1.28 a
洪江-1 Hongjiang-1	6.66 ± 1.57 a	5.84 ± 1.39 b	4.06 ± 1.50 c	6.13 ± 1.52 b	4.56 ± 1.52 c
洪江-2 Hongjiang-2	6.78 ± 1.90 a	4.94 ± 1.66 c	6.53 ± 1.39 b	6.13 ± 1.27 b	6.09 ± 1.47 b

样品 Sample	外观喜好度 Appearance preference	化渣性喜好度 Mastication preference	滋味喜好度 Taste preference	香气喜好度 Aroma preference	整体喜好度 Overall quality preference
新平-1 Xinping-1	6.81 ± 1.53 a	7.63 ± 1.27 a	7.56 ± 1.41 a	6.81 ± 1.61 ab	7.47 ± 1.32 a
新平-2 Xinping-2	7.09 ± 1.40 a	7.03 ± 1.21 a	6.81 ± 1.47 b	7.09 ± 1.49 a	6.84 ± 1.28 a
洪江-1 Hongjiang-1	6.66 ± 1.57 a	5.84 ± 1.39 b	4.06 ± 1.50 c	6.13 ± 1.52 b	4.56 ± 1.52 c
洪江-2 Hongjiang-2	6.78 ± 1.90 a	4.94 ± 1.66 c	6.53 ± 1.39 b	6.13 ± 1.27 b	6.09 ± 1.47 b

样品 Sample	可溶性固形物/% Total soluble solids	可滴定酸/% Titratable acid	固酸比 TSS/TA	果肉硬度/g Pulp firmness	最大剪切力/g Maximum shear force
新平-1 Xinping-1	13.40 ± 0.62 b	0.70 ± 0.16 b	19.91 ± 3.88 b	135.71 ± 14.66 b	7 406.93 ± 1 880.29 b
新平-2 Xinping-2	12.57 ± 0.74 b	0.59 ± 0.01 b	21.29 ± 1.04 b	146.96 ± 56.01 b	6 257.65 ± 1 198.12 b
洪江-1 Hongjiang-1	13.50 ± 0.67 b	0.95 ± 0.05 a	14.17 ± 0.16 c	235.62 ± 40.73 a	13 346.89 ± 2 990.99 a
洪江-2 Hongjiang-2	15.63 ± 0.26 a	0.55 ± 0.04 b	28.38 ± 1.76 a	270.34 ± 107.27 a	8 404.20 ± 1 758.19 b

冰糖橙风味组学解析及风味品质差异分析

Flavoromics Analysis and Flavor Quality Difference Analysis in Bingtang Oranges

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初生代谢物 Primary metabolites	含量（mg · g^-1 FW） Content
初生代谢物 Primary metabolites	新平-1 Xinping-1	新平-2 Xinping-2	洪江-1 Hongjiang-1	洪江-2 Hongjiang-2
氨基酸类总计 Total amino acids	2.70 ± 0.14 b	3.39 ± 0.37 b	8.80 ± 0.27 a	8.48 ± 1.57 a
L-丙氨酸 L-Alanine	0.21 ± 0 b	0.26 ± 0 a	0.26 ± 0. a	0.26 ± 0 a
L-脯氨酸 L-Proline	1.25 ± 0.08 b	1.92 ± 0.25 b	7.50 ± 0.28 a	7.13 ± 1.52 a
L-甘氨酸 L-Glycine	0.17 ± 0 a	0.16 ± 0 b	0.17 ± 0 a	0.17 ± 0 a
L-焦谷氨酸 L-Pyroglutamic acid	0.22 ± 0 b	0.22 ± 0.01 b	0.26 ± 0.01 b	0.33 ± 0.05 a
γ-氨基丁酸 γ-Aminobutyric acid	0.84 ± 0.08 a	0.83 ± 0.12 a	0.60 ± 0.03 b	0.57 ± 0.03 b
有机酸类总计 Total organic acids	4.25 ± 0.42 c	5.28 ± 0.45 bc	11.76 ± 0.28 a	6.43 ± 0.85 b
草酸 Oxalic acid	0.07 ± 0.01 ab	0.09 ± 0.01 a	0.06 ± 0 b	0.04 ± 0 c
琥珀酸 Butanedioic acid	0.31 ± 0.02 a	0.25 ± 0.02 b	0.31 ± 0.01 a	0.33 ± 0.03 a
苹果酸 Malic acid	1.19 ± 0.06 a	1.14 ± 0.12 a	0.63 ± 0.05 b	1.09 ± 0.08 a
柠檬酸 Citric acid	2.68 ± 0.38 c	3.80 ± 0.58 bc	10.76 ± 0.31 a	4.97 ± 0.93 b
可溶性糖类总计 Total soluble sugar	67.43 ± 1.25 a	69.36 ± 3.40 a	66.76 ± 2.24 a	72.18 ± 3.06 a
D-(+)-木糖 D-(+)-Xylose	0.25 ± 0.01 a	0.25 ± 0.01 a	0.16 ± 0 c	0.21 ± 0.01 b
L-山梨糖 L-Sorbose	0.09 ± 0.02	—	—	—
D-果糖 D-Fructose	21.18 ± 0.69 c	23.26 ± 0.77 b	21.87 ± 0.64 bc	26.82 ± 1.02 a
D-(+)-葡萄糖 D-(+)-Glucose	21.14 ± 0.85 b	22.59 ± 0.90 b	21.85 ± 0.83 b	27.00 ± 1.23 a
蔗糖 Sucrose	24.77 ± 0.59 a	23.26 ± 1.75 a	22.88 ± 0.84 a	18.15 ± 0.83 b

挥发性物质 Volatiles	含量/（μg · g^-1 FW） Content
挥发性物质 Volatiles	新平-1 Xinping-1	新平-2 Xinping-2	洪江-1 Hongjiang-1	洪江-2 Hongjiang-2
α-侧柏烯 α-Thujene	2.02 ± 0.29 a	2.03 ± 0.24 a	0.94 ± 0.12 b	0.81 ± 0.09 b
α-蒎烯 α-Pinene	249.85 ± 20.42 a	197.29 ± 38.75 b	64.75 ± 3.59 c	75.47 ± 10.90 c
莰烯 Camphene	1.96 ± 0.05 a	1.62 ± 0.26 b	0.72 ± 0.03 c	0.70 ± 0.08 c
香桧烯 Sabinene	103.87 ± 8.34 b	136.77 ± 9.10 a	56.39 ± 10.87 c	39.66 ± 8.42 c
β-蒎烯 β-Pinene	6.81 ± 0.19 a	7.55 ± 0.97 a	3.03 ± 0.72 b	2.51 ± 0.27 b
β-月桂烯 β-Myrcene	600.87 ± 51.30 a	473.78 ± 89.65 b	149.97 ± 8.88 c	182.33 ± 25.53 c
α-水芹烯 α-Phellandrene	29.67 ± 5.20 a	18.62 ± 3.16 b	5.96 ± 0.39 c	7.74 ± 1.36 c
3-蒈烯 3-Carene	150.93 ± 41.73 a	80.93 ± 15.26 b	17.33 ± 1.23 c	31.87 ± 8.15 bc
α-松油烯 α-Terpinene	3.53 ± 0.86 a	2.12 ± 0.36 b	0.73 ± 0.10 c	1.11 ± 0.06 bc
D-柠檬烯D-Limonene	32 587.65 ± 2 307.47 a	28 029.64 ± 4 536.10 a	9 723.42 ± 503.76 b	11 851.88 ± 1 456.73 b
顺式-β-罗勒烯 cis-β-Ocimene	1.92 ± 0.13 a	1.37 ± 0.13 b	0.61 ± 0.04 c	0.69 ± 0.10 c
反式-β-罗勒烯 trans-β-Ocimene	11.44 ± 2.33 a	10.52 ± 2.59 a	3.38 ± 0.62 b	4.46 ± 0.28 b
γ-松油烯 γ-Terpinene	3.00 ± 0.47 a	2.01 ± 0.39 b	1.13 ± 0.14 c	1.28 ± 0.02 c
异-吲哚烯 Isoterpinolene	5.18 ± 1.38 a	2.82 ± 0.50 b	0.88 ± 0.17 c	1.40 ± 0.25 bc
异松油烯 Terpinolene	28.51 ± 7.18 a	15.43 ± 2.81 b	3.83 ± 0.39 c	6.43 ± 1.45 bc
顺式-香桧烯水合物 cis-Sabinene hydrate	6.35 ± 0.66 a	4.73 ± 0.31 b	1.84 ± 0.30 c	2.07 ± 0.42 c
芳樟醇 Linalool	35.91 ± 1.51 a	33.14 ± 0.99 a	17.22 ± 1.27 b	16.12 ± 3.24 b
α-松油醇 α-Terpineol	20.14 ± 0.92 a	16.20 ± 1.55 b	5.42 ± 0.36 d	8.12 ± 1.34 c
香茅醇 Citronellol	2.89 ± 0.27 a	1.70 ± 0.28 b	1.77 ± 0.30 b	1.64 ± 0.19 b
香叶醇 Geraniol	3.46 ± 0.16 a	3.90 ± 0.68 a	1.79 ± 0.14 b	2.18 ± 0.38 b
香茅醛 Citronellal	10.88 ± 0.53 a	6.39 ± 0.75 b	5.37 ± 0.39 b	5.72 ± 0.79 b
β-柠檬醛 β-Citral	25.93 ± 0.48 a	19.72 ± 2.92 b	7.71 ± 0.59 c	9.91 ± 1.59 c
α-柠檬醛 α-Citral	40.92 ± 0.33 a	29.71 ± 4.52 b	11.73 ± 0.54 c	16.15 ± 3.28 c
反式-柠檬烯氧化物 trans-Limonene oxide	6.25 ± 0.69 a	5.00 ± 0.58 ab	3.74 ± 0.31 b	5.03 ± 0.62 ab
α-胡椒烯α-Copaene	8.26 ± 0.45 a	7.20 ± 0.79 a	3.07 ± 0.48 b	4.03 ± 0.45 b
β-荜澄茄油烯 β-Cubebene	5.69 ± 0.50 a	4.56 ± 0.66 b	2.24 ± 0.35 c	2.94 ± 0.25 c
(-)-β-榄香烯 (-)-β-Elemen	3.43 ± 0.65 a	3.60 ± 0.59 a	1.05 ± 0.23 b	1.64 ± 0.17 b
石竹烯 Caryophyllene	15.84 ± 2.06 a	12.99 ± 2.63 a	3.98 ± 0.26 b	5.27 ± 0.45 b
β-胡椒烯 β-Copaene	6.29 ± 0.50 a	5.85 ± 0.62 a	2.20 ± 0.06 b	2.99 ± 0.33 b
吉马烯D Germacrene D	4.62 ± 0.27 a	3.59 ± 0.47 b	2.22 ± 0.26 c	2.45 ± 0.35 c
β-芹子烯 β-Selinene	4.76 ± 0.68 a	4.41 ± 0.69 a	1.03 ± 0.25 b	1.74 ± 0.28 b
瓦伦烯 Valencene	110.78 ± 16.58 a	93.60 ± 14.39 a	16.39 ± 0.34 b	31.84 ± 4.18 b
δ-杜松烯 δ-Cadinene	8.60 ± 0.89 a	7.31 ± 0.98 a	3.13 ± 0.24 b	4.19 ± 0.67 b
法尼醇 Farnesol	5.64 ± 0.69 a	2.05 ± 1.32 b	1.16 ± 0.07 b	1.25 ± 0.08 b
石竹烯氧化物 Caryophyllene oxide	6.52 ± 1.49 a	5.18 ± 1.13 a	1.65 ± 0.14 b	1.46 ± 0.05 b
(E)-2-己烯醛 (E)-2-Hexenal	1.12 ± 0.23 c	1.14 ± 0.26 c	3.27 ± 0.26 a	1.96 ± 0.13 b
辛醛 Octanal	27.65 ± 3.83 b	39.80 ± 2.87 a	8.01 ± 1.15 c	8.89 ± 1.76 c
壬醛 Nonanal	5.85 ± 0.35 b	6.84 ± 0.52 a	2.02 ± 0.40 c	1.74 ± 0.29 c
正癸醛 Decanal	33.99 ± 1.80 b	45.57 ± 0.91 a	9.45 ± 0.79 c	10.96 ± 1.56 c
十一醛 Undecanal	1.89 ± 0.23 a	1.93 ± 0.17 a	0.63 ± 0.12 b	0.79 ± 0.08 b
十二醛 Dodecanal	6.12 ± 0.20 b	7.73 ± 0.14 a	2.29 ± 0.28 c	2.11 ± 0.21 c
正十六烷酸 n-Hexadecanoic acid	7.34 ± 1.18 a	7.87 ± 1.29 a	4.51 ± 0.94 b	4.06 ± 0.71 b
香柏酮 Nootkatone	8.40 ± 0.94 a	6.51 ± 0.59 b	1.37 ± 0.21 c	2.40 ± 0.21 c
2,2′-亚甲基双[6-(1,1-二甲基乙基)-4-甲基—苯酚 2,2′-methylenebis[6-(1,1- Dimethylethyl)-4-methyl-Phenol	64.68 ± 8.00 ab	87.47 ± 2.31 a	67.47 ± 16.97 ab	47.57 ± 4.01 b

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