CAJ | 학술논문

通过研究薄皮甜瓜香气成分，旨在为薄皮甜瓜品种选育和风味评价提供依据。采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）技术对‘白玉糖’甜瓜果实香气进行分析，共鉴定出香气物质58种，其中酯类17种、醇类8种、醛类3种、酮类8种、烃类10种、酸类3种、含硫化合物3种、其他类物质6种。‘白玉糖’的香气成分主要包括乙酸苯甲酯、2，3-丁二醇二乙酸酯、乙酸己酯、乙酸丁酯、乙酸-2-甲基-1-丁酯、乙酸-2-苯基乙酯、2-乙基丁酸烯丙酯、α-法尼烯、（6Z）-壬烯-1-醇、（E）-壬烯醛、烯丙基甲基硫醚、甲基硫丙杂环，占香气总含量的81.52%。烯丙基甲基硫醚、甲基硫丙杂环首次在甜瓜果实中测出，推测二者对其风味具有重要影响。
통과연구박피첨과향기성분，지재위박피첨과품충선육화풍미평개제공의거。채용정공고상미췌취（HS-SPME）화기상색보-질보련용（GC-MS）기술대‘백옥당’첨과과실향기진행분석，공감정출향기물질58충，기중지류17충、순류8충、철류3충、동류8충、경류10충、산류3충、함류화합물3충、기타류물질6충。‘백옥당’적향기성분주요포괄을산분갑지、2，3-정이순이을산지、을산기지、을산정지、을산-2-갑기-1-정지、을산-2-분기을지、2-을기정산희병지、α-법니희、（6Z）-임희-1-순、（E）-임희철、희병기갑기류미、갑기류병잡배，점향기총함량적81.52%。희병기갑기류미、갑기류병잡배수차재첨과과실중측출，추측이자대기풍미구유중요영향。
The objective of this study was to provide scientific basis for oriental melon breeding and flavor evaluation by ana-lyzing on volatile compounds. Using headspace solid phase micro-extraction(SPME)and GC-MS method for volatile analy-sis in‘Baiyutang’fruits,58 compounds were recovered,consisting of 17 esters,8 alcohols,3 aldehydes,8 ketones,10 hydro-carbon,3 acids,3 sulfur compounds and 6 others. The key volatile compounds of‘Baiyutang’included Acetic acid phenyl methyl ester,2,3-Butanedioldiacetate,Acetic acid hexyl ester,Acetic acid butyl ester,1-Butanol- 2-methyl-acetate, Acetic acid 2-phenylethyl ester,Allyl 2-ethyl butyrate,alpha-Farnesene,(E)-6-Nonenal,(6Z)-Nonen-1-ol,Allyl meth-yl-Sulfide,Methyl-thiirane,which account for 81.52% of the total peak areas. Allyl methyl-Sulfide and Methyl-thiirane have not been reported in melon fruit,it is speculated that it had important effect on the flavor.