中国食物与营养2026，Vol.32Issue(1)：77-89,13.
不同瓜型的鲜食黄瓜挥发性物质及感官品质分析
Analysis of Volatile Substances and Sensory Quality of Fresh Cucumbers with Different Melon Types
摘要
Abstract
[Objective]To explore the differences in volatile compounds in fresh cucumber fruits of different melon types.[Method]The volatile compounds of two fresh cucumber fruits with different melon types were determined using headspace solid-phase microextraction gas chromatography-mass spectrometry(GC-MS)technology and quantitatively analyzed.In addition,sensory tests were conducted on the appearance quality,flavor,and taste indicators of 10 types of fresh cucumber fruits,and a correlation analysis was conducted on the potential relationship between the two.[Result]A total of 87 volatile compounds were detected in 10 tested cucumber varieties,including 18 alcohols,17 aldehydes,11 esters,2 ketones,29 hydrocarbons,and 8 other volatile substances.And all of them are mainly composed of aldehydes,esters,Aldehydes,ester hydrocarbons,and other compounds were the main components,accounting for more than 90.8% of the total volatile compounds.Among them,aldehydes have the highest content among the volatile substances in 10 types of fresh cucumber.The number of volatile component fraction in large cucumbers was higher,with 70 species,and its total content is higher.Fruit cucumbers have 77 volatile components,and the content of volatile compounds var-ies greatly among varieties.The average sensory evaluation score of fruit cucumbers is 32.2,while the score of large cucumbers is 31.76,and there are certain differences among varieties.The appearance shape,skin color,and flesh color score of fruit cucumbers are almost identical to those of large cucumbers.Fruit cucumbers have higher scores for brittleness,sweetness,moisture,and astringency than large cucumbers.The flavor score of large cucumbers is 4.08,slightly higher than the 3.97 of fruit cucumbers.[Conclusion]The correlation analysis between taste quality indicators and volatile substances showed that sweetness is significantly positively cor-related with flavor,brittleness,and moisture,while moisture is significantly positively correlated with astringency.There is no significant correlation between flavor and volatile substance components,while brittle-ness is significantly negatively correlated with(Z,Z)-8,11-Heptadecadienal.Sweetness is significantly negatively correlated with 4,11-Dimethyl-8-(propan-2-yl)-5,12-dioxatricyclo[9.1.0.04,6]dodecan-7-ol,and there was a certain correlation between volatile substances.关键词
黄瓜/瓜型/挥发性物质/感官评价/相关性Key words
cucumber/melon type/volatile substances/sensory evaluation/correlation引用本文复制引用
赵小宁,胡莹莹,桑茂鹏,徐蓓蓓,王仁杰,张璇,陶刚,郭莹,王延泽,高珏晓,夏海波..不同瓜型的鲜食黄瓜挥发性物质及感官品质分析[J].中国食物与营养,2026,32(1):77-89,13.基金项目
2022年度山东省重点研发计划(竞争性创新平台)"设施蔬菜高品质栽培技术研究与标准体系构建"(项目编号:2022CXPT035). （竞争性创新平台）
