Analysis of Flavor Quality of Chinese Cabbage Yutian Baojian

doi:10.16420/j.issn.0513-353x.2025-0009

Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (5): 1364-1374.doi: 10.16420/j.issn.0513-353x.2025-0009

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Analysis of Flavor Quality of Chinese Cabbage Yutian Baojian

XU Xiuxiu¹, YE Xinyu¹, SHI Bo¹, ZHANG Shujiang¹, ZHANG Shifan¹, LI Fei¹, LI Guoliang¹, SUN Rifei¹, WANG Shunli², SUN Huagang², ZHANG Hui¹^,^*()

¹ State Key Laboratory of Vegetable Biobreeding，Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences，Beijing 100081，China
² China Vegetable Seed Technology Co.，Ltd.（Chongqing），Chongqing 402561，China

Received:2025-01-03 Revised:2025-04-17 Online:2025-05-23 Published:2025-05-21
Contact: ZHANG Hui

Abstract

Abstract:

In this study，the sugar components，organic acids，and total free amino acid contents of three different lines of Yutian Baojian were measured and comprehensively evaluated，using the overlapping-leaf Chinese cabbage cultivar‘Zhongbai 61’as a control. The results showed that the glucose，fructose，and ascorbic acid contents of the three different lines of Yutian Baojian were significant higher than those in the control，showing a high-sugar，high-acid，and sweet flavor. A total of 22 free amino acids were measured，and the contents of 8 essential amino acids，9 infant-essential amino acids，and flavor amino acids in Yutian Baojian were significantly higher than those in the control. Among the different lines of Yutian Baojian，the‘Dabaojian 234’belonged to fructose，citric acid，and malic acid cumulative cabbage，with fructose accounting for 57.23%，citric acid and malic acid accounting for 40.12% and 37.41%，respectively. This line exhibited higher sweetness and milder sourness.‘Erbaojian Taqing 07’and ‘Xiaobaojian 07’were types of Chinese cabbage in which glucose and malic acid accumulate. The proportions of glucose were 52.71% and 54.98%，and the proportions of malic acid were 72.44% and 58.44%. In addition，the taste activity values（TAV）of cysteine were 1.84 and 2.17，which endow‘Erbaojian Taqing 07’and‘Xiaobaojian 07’with aromatic characteristics. Correlation analysis showed that there was a significantly positive correlation between sugar components and organic acids，and the sugar-acid ratio was mainly affected by sugar components. Strong correlations were observed among flavor active amino acids，while their associations with sugars and organic acids were weak.

Key words: Chinese cabbage, Yutian Baojian, sugar, organic acid, flavor amino acids, content analysis, flavor, quality

XU Xiuxiu, YE Xinyu, SHI Bo, ZHANG Shujiang, ZHANG Shifan, LI Fei, LI Guoliang, SUN Rifei, WANG Shunli, SUN Huagang, ZHANG Hui. Analysis of Flavor Quality of Chinese Cabbage Yutian Baojian[J]. Acta Horticulturae Sinica, 2025, 52(5): 1364-1374.

Figures/Tables 9

References 33

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品系名称Lines name	抱合类型Type of hugging	叶球形状Leafball shape	生长期/d Growth period
大包尖234 Dabaojian 234	翻心Turning-heading	直筒形Straight tube shape	90 ~ 100
二包尖塔青07 Erbaojian Taqing 07	拧抱Twisting-heading	炮弹形Bullet shape	85
小包尖07 Xiaobaojian 07	拧抱Twisting-heading	炮弹形Bullet shape	85
中白61（对照）Zhongbai 61（control）	叠抱Overlapping-heading	短筒形Short tube shape	60

品系名称Lines name	抱合类型Type of hugging	叶球形状Leafball shape	生长期/d Growth period
大包尖234 Dabaojian 234	翻心Turning-heading	直筒形Straight tube shape	90 ~ 100
二包尖塔青07 Erbaojian Taqing 07	拧抱Twisting-heading	炮弹形Bullet shape	85
小包尖07 Xiaobaojian 07	拧抱Twisting-heading	炮弹形Bullet shape	85
中白61（对照）Zhongbai 61（control）	叠抱Overlapping-heading	短筒形Short tube shape	60

品系名称 Lines name	苹果酸 Malic acid	抗坏血酸 Ascorbic acid	柠檬酸 Citric acid	草酸 Oxalic acid	有机酸之和 The sum of organic acids
大包尖234 Dabaojian 234	1.10 ± 0.03 b	0.54 ± 0.09 a	1.18 ± 0.34 a	0.13 ± 0.04 b	2.95 ± 0.26 a
二包尖塔青07 Erbaojian Taqing 07	1.42 ± 0.06 a	0.23 ± 0.01 bc	0.12 ± 0.01 c	0.19 ± 0.01 a	1.96 ± 0.07 b
小包尖07 Xiaobaojian 07	0.85 ± 0.05 b	0.25 ± 0.03 b	0.22 ± 0.01 b	0.13 ± 0.01 b	1.45 ± 0.03 c
中白61（对照）Zhongbai 61（control）	1.04 ± 0.12 b	0.19 ± 0.02 c	0.19 ± 0.03 bc	0.13 ± 0.02 b	1.54 ± 0.17 c

品系名称 Lines name	苹果酸 Malic acid	抗坏血酸 Ascorbic acid	柠檬酸 Citric acid	草酸 Oxalic acid	有机酸之和 The sum of organic acids
大包尖234 Dabaojian 234	1.10 ± 0.03 b	0.54 ± 0.09 a	1.18 ± 0.34 a	0.13 ± 0.04 b	2.95 ± 0.26 a
二包尖塔青07 Erbaojian Taqing 07	1.42 ± 0.06 a	0.23 ± 0.01 bc	0.12 ± 0.01 c	0.19 ± 0.01 a	1.96 ± 0.07 b
小包尖07 Xiaobaojian 07	0.85 ± 0.05 b	0.25 ± 0.03 b	0.22 ± 0.01 b	0.13 ± 0.01 b	1.45 ± 0.03 c
中白61（对照）Zhongbai 61（control）	1.04 ± 0.12 b	0.19 ± 0.02 c	0.19 ± 0.03 bc	0.13 ± 0.02 b	1.54 ± 0.17 c

品系名称Lines name	总游离氨基酸TAA	必需氨基酸EAA	婴幼儿必需氨基酸IEAA	呈味氨基酸FAA
大包尖234 Dabaojian 234	2 782.23 ± 311.32 b	513.04 ± 16.24 a	534.21 ± 15.08 a	1 638.67 ± 157.60 b
二包尖塔青07 Erbaojian Taqing 07	4 408.53 ± 882.94 a	417.41 ± 94.27 a	466.64 ± 108.10 a	1 257.37 ± 262.78 b
小包尖07 Xiaobaojian 07	5 966.23 ± 909.51 a	596.33 ± 87.87 a	655.63 ± 102.25 a	2 424.47 ± 305.39 a
中白61（对照）Zhongbai 61（control）	1 745.20 ± 262.77 c	214.84 ± 6.78 b	230.91 ± 7.62 b	809.97 ± 26.69 c

Analysis of Flavor Quality of Chinese Cabbage Yutian Baojian

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分类 Classify	氨基酸 Amino acid	呈味阈值/（mg · g^-1） Taste threshold	味道强度值 TAV
分类 Classify	氨基酸 Amino acid	呈味阈值/（mg · g^-1） Taste threshold	大包尖234 Dabaojian 234	二包尖塔青07 Erbaojian Taqing 07	小包尖07 Xiaobaojian 07	中白61（对照） Zhongbai 61（control）
甜味 Sweet	苏氨酸Thr	2.60	0.03	0.05	0.06	0.02
	丝氨酸Ser	1.50	0.10	0.12	0.18	0.05
	甘氨酸Gly	1.30	0.02	0.04	0.05	0.02
	丙氨酸Ala	0.60	0.53	0.31	0.79	0.23
	脯氨酸Pro	3.00	0.09	0.02	0.06	0.01
鲜味 Delicious	谷氨酸Glu	0.30	0.63	0.29	0.77	0.43
鲜味 Delicious	天冬氨酸Asp	1.00	0.13	0.04	0.09	0.04
苦味 Bitter	缬氨酸Val	0.40	0.23	0.24	0.38	0.13
	蛋氨酸Met	0.30	0.10	0.06	0.07	0.03
	异亮氨酸Ile	0.90	0.08	0.06	0.10	0.03
	亮氨酸Leu	1.90	0.04	0.02	0.03	0.01
	苯丙氨酸Phe	0.90	0.05	0.03	0.03	0.02
	精氨酸Arg	0.50	0.18	0.38	0.90	0.30
	组氨酸His	0.20	0.11	0.15	0.30	0.08
芳香族 Aromatic	酪氨酸Tyr	2.60	0.02	0.01	0.01	0.01
	苯丙氨酸Phe	0.90	0.05	0.03	0.03	0.02
	半胱氨酸Cys	0.02	0.59	1.84	2.17	0.69

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