食品科学2025，Vol.46Issue(13)：253-265,13.DOI:10.7506/spkx1002-6630-20250108-057
基于营养成分及香气分析的厚皮甜瓜品质综合评价
Comprehensive Quality Evaluation of Thick-Skinned Muskmelons Based on Nutritional Composition and Aroma Analysis
摘要
Abstract
In order to investigate the variations in nutritional and volatile compositions among different aroma types of thick-skinned muskmelons.Five new varieties(lines)of muskmelons with the potential for market promotion were selected for comparative analysis and comprehensive evaluation of their quality.The results revealed that orange-fleshed melons had significantly higher carotenoid content than did other colored-fleshed melons,while green-fleshed melons exhibit notably higher chlorophyll levels.s-3(green-white fleshed)had significantly elevated levels of sucrose,total sugar,soluble solids,vitamin C,and sweetness relative to the other varieties(lines).A total of 1 241 volatile compounds were identified across all five muskmelon samples,the dominant ones being esters(20.23%),terpenoids(17.24%),ketones(11.85%),alcohols(9.43%),aldehydes(6.69%),and heterocyclic compounds.Notably,27 esters,26 aldehydes,21 ketones,21 terpenoids,11 alcohols,11 heterocycles,and 9 phenols with relative odor activity values(ROAV≥1)were found to be shared among all varieties(lines).The esters and aldehydes in the flesh of s-4(green fleshed),with higher diversity and greater ROAV than the other varieties(lines),contributed significantly to its aroma,being strong with a"Xieke melon-like"flavor.s-4 was a typical respiratory climacteric fruit.In summary,the variation in flavor profiles among these muskmelons was attributed to the differences in the composition and proportion of volatile constituents.The findings of this study provide a basis for enhancing the flavor and aroma of thick-skinned muskmelons and for establishing a comprehensive quality assessment framework for this fruit.关键词
厚皮甜瓜/营养成分/香气物质/综合评价Key words
thick-skinned muskmelon/nutritional composition/aroma compounds/comprehensive evaluation分类
园艺学与植物营养学引用本文复制引用
李超,陈伟,郑贺云,杨英,杨咪,耿新丽,杨军,孙玉萍..基于营养成分及香气分析的厚皮甜瓜品质综合评价[J].食品科学,2025,46(13):253-265,13.基金项目
吐鲁番市重点研发任务专项(2023003) （2023003）
新疆维吾尔自治区自然科学基金项目(2024D01A111) （2024D01A111）
现代农业产业技术体系建设专项(CARS-25) （CARS-25）
新疆维吾尔自治区现代农业产业技术体系项目(XJARS-06) （XJARS-06）
新疆维吾尔自治区公益性科研院所基本科研业务费专项(KY2024054) （KY2024054）
