Changes of Aroma Components in Cattleya in Different Florescence

ZHENG Bao-qiang; ZHAO Zhi-guo; REN Jian-wu; WANG Yan

Volume 27 Issue 5

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Citation:

Changes of Aroma Components in Cattleya in Different Florescence

1.
Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
2.
College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China

Received Date: 2013-01-29

Abstract

The changes of aroma components in Rhyncholaeliocattleya King of Taiwan ‘Ta Shin #1’ in different florescence were analyzed by dynamic headspace collection and TCT-GC/MS. The results indicted that there were 42 components at bud stage, 39 at first flowering dates, 66 at flowering stage and 56 at declining period. With the flower blooming and senescence, the contents of alkenes increased at first and then decreased, the contents of alkanes and benzenes increased, while the contents of alcohol and aldehydes decreased. Based on the results of organoleptic evaluation and GC/MS, it was found that alkenes was the most important compounds for ‘Ta Shin #1’ volatile. 3, 7-dimethyl-1, 3, 6-Octatriene, Alpha.-pinene, Beta-myrcene, D-limonene, benzaldehyde, and benzoic acid methyl ester were the characteristic constituents of aroma.
- Cattleya,
- florescence,
- aroma components,
- GC/MS

References

[1]	王雁,陈振皇,郑宝强,等.卡特兰[M].北京:中国林业出版社, 2012:15.
[2]	Chadwick A A, Arthur E C. The Classic Cattleyas[M]. Portland:Timber press, 2006:190.
[3]	Barkman T J, Beaman J H, Gage D A. Floral fragrance variation in Cypripedium: Implications for evolutionary and ecological studies [J]. Phytochemistry, l999, 44(5): 875-882.
[4]	杨淑珍,范燕萍.蝴蝶兰2个品种挥发性成分差异性分析[J].华南农业大学学报, 2008,29(1):114-117.
[5]	张莹,王雁,李振坚.不同石斛兰香气成分的GC-MS分析[J].广西植物, 2011,31(3):422-426.
[6]	张莹,李辛雷,陈胜,等.三种文心兰挥发性成分的比较[J].植物生理学通讯, 2010,46(2): 178-179.
[7]	张莹,李辛雷,王雁,等.文心兰不同花期及花朵不同部位香气成分的变化[J].中国农业科学,2011,44(1):110-117.
[8]	Agelopoulos N G, Pickett J A. Headspace analysis in chemical analysis in chemical ecology: Effects of different sampling methods on ratios of volatile compounds present in headspace samples [J].Journal of Chemical Ecology, 1998, 24(7):1161-1172.
[9]	郑华,金幼菊,李文彬,等.绿化植物气味污染的仪器检测技术[J].林业实用技术, 2002(5):30.
[10]	李海东,高岩,金幼菊.珍珠梅花挥发性物质日动态变化的研究[J].内蒙古农业大学学报, 2004,25(2):54-59.
[11]	金荷仙,陈俊愉,金幼菊.南京不同类型梅花品种香气成分的比较研究[J].园艺学报,2005,32(6):1139.
[12]	金荷仙,郑华,金幼菊,等.杭州满陇桂雨公园4个桂花品种香气组分的研究[J].林业科学研究, 2006,19(5):612-615.
[13]	金荷仙,陈俊愉,金幼菊,等. "南京晚粉"梅花香气成分的初步研究[J].北京林业大学学报, 2003,25(1):49-51.
[14]	孙明,刘华,张启翔,等.3个地被菊品种香气成分的分析[J].沈阳农业大学学报,2008, 39(1): 92-95.
[15]	谢超,王建辉,龚正礼.腊梅释香过程中香气成分的分析研究[J].茶叶科学, 2008, 28(4): 282-288.
[16]	Johannes H F B, Hendrik N J K, Jacques P R, et al. Sensory evaluation of character impact components in an apple model mixture[J]. Chemical Senses, 2002, 27:485-494.
[17]	张序,姜远茂,彭福田. ‘红灯’甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学, 2007,40(6):1222-1228.
[18]	Ribéreau G, Glories Y, Maujean A, et al. Handbook of enology [M]. American: Wiley & Sons Ltd., 2000, 178-205.
[19]	López M L, Villatoro C, Fuentes T, et al. Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady' apples stored in different conditions [J]. Postharvest Biologyand Technology, 2007, 43: 55-66.
[20]	杨荣华.柚果皮油特征香气成分的分析[J].浙江农业科学, 2003(3):109-111.
[21]	TØnder D, Petersen M A, Poll L, et al. Discrimination between freshly made and stored reconstituted orange juice using GC odor profiling and aroma values [J]. Food Chemistry, 1998, 61(12): 223-229.
[22]	Ahmed E M, Dennison R A, Dougherty R H, et al. Flavor and odor thresholds in water of selected orange juice components [J]. Journal of Agricultural and Food Chemistry,1978, 26(1): 187-191.
[23]	Plotto A, Margaría C A, Goodner K L, et al. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes[J]. Flavour and Fragrance Journal, 2004, 19: 491-498.
[24]	李祖光,曹慧,朱国华.三种桂花在不同开花期头香成分的研究[J].林产化学与工业, 2008,28(3): 75-80.
[25]	黄新安,宛晓春,夏涛.小花茉莉清香品质研究[J].茶业通报, 2007,29(2):73-74.
[26]	张猛,汤浩茹,王丹,等.费约果果实香气成分的GC-MS分析[J].食品科学, 2008,29(8): 489-491
[27]	Elmaci Y, Altug T. Flavor characterization of three Mandarin cultivars (Satsuma, Bodrum, Clemantine) by using GC/MS flavor profile analysis techniques [J]. Journal of Food Quality, 2005, 28: 163-170.
[28]	乔宇,谢笔钧,张妍,等.三种温州蜜柑果实香气成分的研究[J].中国农业科学, 2008,41(5): 1452-1458.
[29]	魏长宾,邢姗姗,刘胜辉,等.紫花芒果实香气成分的GC-MS分析[J].食品科学, 2010,31(2): 220-223.
[30]	陈美霞,陈学森,周杰,等.杏果实不同发育阶段的香味组分及其变化[J].中国农业科学, 2005,38(6): 1244-1249.

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Changes of Aroma Components in Cattleya in Different Florescence

1. Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China

2. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China

Received Date: 2013-01-29

Abstract: The changes of aroma components in Rhyncholaeliocattleya King of Taiwan ‘Ta Shin #1’ in different florescence were analyzed by dynamic headspace collection and TCT-GC/MS. The results indicted that there were 42 components at bud stage, 39 at first flowering dates, 66 at flowering stage and 56 at declining period. With the flower blooming and senescence, the contents of alkenes increased at first and then decreased, the contents of alkanes and benzenes increased, while the contents of alcohol and aldehydes decreased. Based on the results of organoleptic evaluation and GC/MS, it was found that alkenes was the most important compounds for ‘Ta Shin #1’ volatile. 3, 7-dimethyl-1, 3, 6-Octatriene, Alpha.-pinene, Beta-myrcene, D-limonene, benzaldehyde, and benzoic acid methyl ester were the characteristic constituents of aroma.

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Reference (30)

[1]	王雁,陈振皇,郑宝强,等.卡特兰[M].北京:中国林业出版社, 2012:15.
[2]	Chadwick A A, Arthur E C. The Classic Cattleyas[M]. Portland:Timber press, 2006:190.
[3]	Barkman T J, Beaman J H, Gage D A. Floral fragrance variation in Cypripedium: Implications for evolutionary and ecological studies [J]. Phytochemistry, l999, 44(5): 875-882.
[4]	杨淑珍,范燕萍.蝴蝶兰2个品种挥发性成分差异性分析[J].华南农业大学学报, 2008,29(1):114-117.
[5]	张莹,王雁,李振坚.不同石斛兰香气成分的GC-MS分析[J].广西植物, 2011,31(3):422-426.
[6]	张莹,李辛雷,陈胜,等.三种文心兰挥发性成分的比较[J].植物生理学通讯, 2010,46(2): 178-179.
[7]	张莹,李辛雷,王雁,等.文心兰不同花期及花朵不同部位香气成分的变化[J].中国农业科学,2011,44(1):110-117.
[8]	Agelopoulos N G, Pickett J A. Headspace analysis in chemical analysis in chemical ecology: Effects of different sampling methods on ratios of volatile compounds present in headspace samples [J].Journal of Chemical Ecology, 1998, 24(7):1161-1172.
[9]	郑华,金幼菊,李文彬,等.绿化植物气味污染的仪器检测技术[J].林业实用技术, 2002(5):30.
[10]	李海东,高岩,金幼菊.珍珠梅花挥发性物质日动态变化的研究[J].内蒙古农业大学学报, 2004,25(2):54-59.
[11]	金荷仙,陈俊愉,金幼菊.南京不同类型梅花品种香气成分的比较研究[J].园艺学报,2005,32(6):1139.
[12]	金荷仙,郑华,金幼菊,等.杭州满陇桂雨公园4个桂花品种香气组分的研究[J].林业科学研究, 2006,19(5):612-615.
[13]	金荷仙,陈俊愉,金幼菊,等. "南京晚粉"梅花香气成分的初步研究[J].北京林业大学学报, 2003,25(1):49-51.
[14]	孙明,刘华,张启翔,等.3个地被菊品种香气成分的分析[J].沈阳农业大学学报,2008, 39(1): 92-95.
[15]	谢超,王建辉,龚正礼.腊梅释香过程中香气成分的分析研究[J].茶叶科学, 2008, 28(4): 282-288.
[16]	Johannes H F B, Hendrik N J K, Jacques P R, et al. Sensory evaluation of character impact components in an apple model mixture[J]. Chemical Senses, 2002, 27:485-494.
[17]	张序,姜远茂,彭福田. ‘红灯’甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学, 2007,40(6):1222-1228.
[18]	Ribéreau G, Glories Y, Maujean A, et al. Handbook of enology [M]. American: Wiley & Sons Ltd., 2000, 178-205.
[19]	López M L, Villatoro C, Fuentes T, et al. Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady' apples stored in different conditions [J]. Postharvest Biologyand Technology, 2007, 43: 55-66.
[20]	杨荣华.柚果皮油特征香气成分的分析[J].浙江农业科学, 2003(3):109-111.
[21]	TØnder D, Petersen M A, Poll L, et al. Discrimination between freshly made and stored reconstituted orange juice using GC odor profiling and aroma values [J]. Food Chemistry, 1998, 61(12): 223-229.
[22]	Ahmed E M, Dennison R A, Dougherty R H, et al. Flavor and odor thresholds in water of selected orange juice components [J]. Journal of Agricultural and Food Chemistry,1978, 26(1): 187-191.
[23]	Plotto A, Margaría C A, Goodner K L, et al. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes[J]. Flavour and Fragrance Journal, 2004, 19: 491-498.
[24]	李祖光,曹慧,朱国华.三种桂花在不同开花期头香成分的研究[J].林产化学与工业, 2008,28(3): 75-80.
[25]	黄新安,宛晓春,夏涛.小花茉莉清香品质研究[J].茶业通报, 2007,29(2):73-74.
[26]	张猛,汤浩茹,王丹,等.费约果果实香气成分的GC-MS分析[J].食品科学, 2008,29(8): 489-491
[27]	Elmaci Y, Altug T. Flavor characterization of three Mandarin cultivars (Satsuma, Bodrum, Clemantine) by using GC/MS flavor profile analysis techniques [J]. Journal of Food Quality, 2005, 28: 163-170.
[28]	乔宇,谢笔钧,张妍,等.三种温州蜜柑果实香气成分的研究[J].中国农业科学, 2008,41(5): 1452-1458.
[29]	魏长宾,邢姗姗,刘胜辉,等.紫花芒果实香气成分的GC-MS分析[J].食品科学, 2010,31(2): 220-223.
[30]	陈美霞,陈学森,周杰,等.杏果实不同发育阶段的香味组分及其变化[J].中国农业科学, 2005,38(6): 1244-1249.

Changes of Aroma Components in Cattleya in Different Florescence

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通讯作者: 陈斌, bchen63@163.com

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Changes of Aroma Components in Cattleya in Different Florescence

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