CAJ | 학술논문

以草莓‘晶玉’、‘甜查理’、‘晶瑶’、‘章姬’和‘丰香’等5个品种为材料，采用顶空固相微萃取-气质联用技术，分析各品种果实挥发性物质成分差异，为草莓香味育种提供依据。结果表明，5个品种果实挥发性物质中酯类均占59%以上(59.36%～77.12%)；丁酸乙酯、己酸乙酯、沉香醇、呋喃酮、丁酸甲酯、己酸甲酯、2-庚酮和橙花叔醇是5品种果实中主要的特征香味物质。
이초매‘정옥’、‘첨사리’、‘정요’、‘장희’화‘봉향’등5개품충위재료，채용정공고상미췌취-기질련용기술，분석각품충과실휘발성물질성분차이，위초매향미육충제공의거。결과표명，5개품충과실휘발성물질중지류균점59%이상(59.36%～77.12%)；정산을지、기산을지、침향순、부남동、정산갑지、기산갑지、2-경동화등화숙순시5품충과실중주요적특정향미물질。
The head space-solid phase microextraction and gas chromatography- mass spectrometry were applied to analyze aroma composition of five strawberry cultivars (Sweet Charile, Jingyao, Jingyu, Akihime, Toyonoka). The results indicated 59.36%—77.12% esters components exited in volatile components of five cultivars. Ethyl butanoate, ethyl hexanoate, linalool, furanone, methyl butanoate, methyl hexanoate, 2-heptanone and nerolidol were the most important aroma compounds in fruit of five cultivars.