Aroma Types Research Articles

Regional difference analyzing and prediction model building for Chinese wine consumers’ sensory preference

PurposeThe purpose of this paper is to provide further insight into Chinese wine consumers’ preference, grasp the regional sensory preference differences of China and build up a predictive model for wine consumers’ sensory preferences.Design/methodology/approachThe study involved 3,421 Chinese wine consumers in the survey. Classified statistics were conducted to excavate regional differences of wine consumers’ sensory preferences. By analyzing influencing factors, prediction models for consumers’ sensory attribute preferences were constructed on the basis of multivariate disorder logistic regression method.FindingsEmpirical research showed that the wine with the following sensory attributes was the most preferred by Chinese consumers: dry red, refreshing and soft taste, still type, moderate aroma degree and mellow aroma, and sweet wine was also popular. Consumers’ preference varied from region to region. The proposed predicting method of the study realized more than 70 percent accuracy when conducting prediction for color, sweetness, aroma type and flavor preferences.Social implicationsBy shedding light on the latest sensory attribute preferences of Chinese wine consumers, this study will help wine industry participants conduct market segmentation based on the diversification of consumers’ preferences. The wine enterprises can gain guidance from the results to conduct market positioning, adjust strategies and provide specific production for target wine consumers.Originality/valueBased on the actual situation of Chinese wine market, this study defines sensory attribute indexes of wine from the perspective of wine consumers and presents the most recent comprehensive research on the sensory preferences of Chinese wine consumers through a nationwide survey.

Volatile composition and classification of Lilium flower aroma types and identification, polymorphisms, and alternative splicing of their monoterpene synthase genes

Lily is a well-known ornamental plant with a diversity of fragrant types. Basic information on lily floral scent compounds has been obtained for only a few accessions, and little is known about Lilium aroma types, the terpene synthase genes that may play roles in the production of key volatiles, or the range of monoterpenes that these genes produce. In this study, 41 cultivars were analyzed for volatile emissions, and a total of 46 individual volatile compounds were identified, 16 for the first time in lilies. Lily accessions were classified into six groups according to the composition of major scent components: faint-scented, cool, fruity, musky, fruity-honey, and lily. Monoterpenes were one of the main groups of volatiles identified, and attention was focused on terpene synthase (TPS) genes, which encode enzymes that catalyze the last steps in monoterpene synthesis. Thirty-two candidate monoterpene synthase cDNAs were obtained from 66 lily cultivars, and 64 SNPs were identified. Two InDels were also shown to result from variable splicing, and sequence analysis suggested that different transcripts arose from the same gene. All identified nucleotide substitution sites were highly correlated with the amounts of myrcene emitted, and InDel site 230 was highly correlated with the emission of all major monoterpenoid components, especially (E)-β-ocimene. Heterologous expression of five cDNAs cloned from faint-scented and strong-scented lilies showed that their corresponding enzymes could convert geranyl diphosphate to (E)-β-ocimene, α-pinene, and limonene. The findings from this study provide a major resource for the assessment of lily scent volatiles and will be helpful in breeding of improved volatile components.

Study on the volatile composition of table grapes of three aroma types

In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27–39 compounds in the pulp and 28–52 compounds in the skin were identified for each cultivar. No significant difference was found in the number of volatiles and the contents of each type of volatile (e.g., C6 compounds, esters and alcohols) among the three aroma types of cultivars, except that the types and contents of terpenes in the skin of the Muscat aroma type were significantly higher than those of the other two aroma types. There were 8 (Strawberry and Fox), 19 (Strawberry and Muscat) and 29 (Fox and Muscat) compounds in the whole grape were selected as the significantly different variables between the two grape aroma types. The differences in volatiles profiles were the smallest between the Strawberry and Fox types and the greatest between the Fox and Muscat types. Compared with the volatiles of the other two types, the Strawberry, Fox and Muscat grape aromas had a total of 27, 37 and 32 significantly different compounds, respectively. Finally, the aroma types were partly generated by the interaction of these compounds.

Discrimination of Brands of Strong Aroma Type Liquors Using Synchronous Fluorescence Spectroscopy and Chemometrics Methods

The application of synchronous fluorescence spectroscopy combined with chemometrics using pretreated spectra was explored to develop a rapid, low-cost, and nondestructive method for discriminating between brands of different strong aroma type liquors. Principal component analysis, partial least square discriminant analysis, support vector machine, and back-propagation artificial neural network techniques were used to classify and predict the brands of liquor samples. Compared with the other models, the SVM model achieved the best results, with an identification rate of 100% for the calibration set, and 96.67% for the prediction set. The overall results showed that synchronous fluorescence spectroscopy with an efficient chemometrics method can be used successfully to identify different brands of liquor.

Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis.

The burnt flavor (overcooked rice flavor) is often retronasally perceived during the soy sauce aroma type Chinese Baijiu (Chinese distilled spirit) tasting and regarded as an important quality marker of the Baijiu. The sensory-guided isolation approach assisted by multivariate data analysis was applied to identify the compounds responsible for the retronasal burnt flavor in the Baijiu. Using two-dimensional offline high performance liquid chromatography separation and taste dilution analysis, a subfraction with the highest burnt flavor intensity was isolated from the Baijiu sample. In the subfraction, six potential flavor compounds were detected by ultra performance liquid chromatography-mass spectrometry. The most probable burnt flavor compound was screened by projection to latent structure regression analysis of the correlation between the potential compounds and their impact on burnt flavor. The target compound was identified as 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine by means of high-resolution mass spectrometry and chemical synthesis. Sensory evaluation revealed a relatively low burnt flavor threshold of 2.89 μmol/L in 53% ethanol aqueous solution. On the basis of the dose-overthreshold factor and addition experiment, this compound was confirmed as the key contributor to the burnt flavor of soy sauce aroma type Baijiu.

Artificial Neural Network Application for Aroma Monitoring on The Coffe Beans Blending Process

This study aims to identify the type of coffee powder aroma from the coffee beans blending using backpropagation artificial neural network (ANN). Backpropagation is a controlled training implementing a weight adjustment pattern to achieve a minimum error value between the the predicted and the actual output. Within this study, the coffee aroma testing utilized electronic tasting sensor system consisted of 4 sensors namely TGS 2611, TGS 2620, TGS 2610 and TGS 2602. The coffee aroma monitoring and data collection in this system applied LabVIEW software as a virtual instrumentation. The testing result of this ANN was able to distinguish the coffee variety of Robusta, Arabica coffee powder and the one without any coffee aroma. The backpropagation architecture was formed by 3 layers consisting of 1 input layer with 4 input nerve cells, 1 hidden layer with 8 neural cells, and 2 output layers by applying the backpropagation training algorithm. The training data was taken from 70 data samples of each circumstance of coffee with 5 testing times. The results of the training and testing showed that the established backpropagation was capable to identify and differenciate the coffee powder in accordance with the given input with different average success rate; Â 91.96% for Robusta coffee, 100 % for Arabica coffee, and no 84.24% for without coffee aroma.

Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.

Aromakologia w sektorze żywności – aspekty wyboru produktów żywnościowych przez konsumentów

A current therapy trend known as „back to nature therapy” boosts the use of essential oils and pure fragrance compounds and increases the importance thereof not only in medicine, but also in the business sphere. Marketing services involving aroma applications include for example scent logo or corporate aroma, selecting air-scent for interiors that strongly depends on the type of industry, scents used during marketing campaigns, corporate events or in outlets as those scents impact customer behaviour. In the paper there was presented a review of the reference literature on the aroma usage in food retail outlets. There was discussed the effect of aromas on the behaviours and emotions of consumers and on their perception of the environment as was the effect of aromas on the likelihood of purchase, the amount of money spent, and the evaluation of products and the outlet. It was showed that the scent applied had a positive effect on the shoppers and customers, incl. their moods, behaviours and emotions. Regarding the type of aroma, the analysis covered mostly the floral and food-based scents incl. citrus and herbal scents. It was proved that following the category-congruent olfactory cues had a positive effect on the sales of the entire product range. In general it can be inferred that modifying the environment by adding appropriate aromas has a positive effect on customers, and this can be a high potential for the food sector and for other sectors of the business sphere.

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.

Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural composition and functional capacity of the core microbiota determine the quality and quantity of products. As a typical example of food fermentation, Chinese Maotai-flavor liquor production involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this traditional food fermentation remain unclear. Here, high-throughput amplicons (16S rRNA gene amplicon sequencing and internal transcribed space amplicon sequencing) and metatranscriptomics sequencing technologies were combined to reveal the structure and function of the core microbiota in Chinese soy sauce aroma type liquor production. In addition, ultra-performance liquid chromatography and headspace-solid phase microextraction-gas chromatography-mass spectrometry were employed to provide qualitative and quantitative analysis of the major flavor metabolites. A total of 10 fungal and 11 bacterial genera were identified as the core microbiota. In addition, metatranscriptomic analysis revealed pyruvate metabolism in yeasts (genera Pichia, Schizosaccharomyces, Saccharomyces, and Zygosaccharomyces) and lactic acid bacteria (genus Lactobacillus) classified into two stages in the production of flavor components. Stage I involved high-level alcohol (ethanol) production, with the genus Schizosaccharomyces serving as the core functional microorganism. Stage II involved high-level acid (lactic acid and acetic acid) production, with the genus Lactobacillus serving as the core functional microorganism. The functional shift from the genus Schizosaccharomyces to the genus Lactobacillus drives flavor component conversion from alcohol (ethanol) to acid (lactic acid and acetic acid) in Chinese Maotai-flavor liquor production. Our findings provide insight into the effects of the core functional microbiota in soy sauce aroma type liquor production and the characteristics of the fermentation microbiota under different environmental conditions.

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

The aroma profiles of five Chinese light aroma-type liquors were investigated in this study. Gas chromatography-olfactometry (GC-O) and GC-flame photometric detection (FPD) were employed to investigate aroma-active compounds. A total of 80 odorants were identified, including ten sulfur compounds. In addition, aroma-active compounds (FD≥16) were determined, according to quantitative study and odor activity values (OAVs). Finally 27 key aroma compounds, mainly possessing fruity and floral notes, were successfully used to simulate the aromas of Chinese light aroma-type liquors by dissolving them in 53% (v/v) hydroalcoholic solution in their natural concentrations. Moreover, the correlation between the key aroma compounds, seven sensory attributes and liquor samples was evaluated through partial least-squares regression analysis.

Contributions of Select Hopping Regimes to the Terpenoid Content and Hop Aroma Profile of Ale and Lager Beers

Recently, brewers have dramatically increased the complexity and intensity of aromas in hop-forward beers by using diverse hopping regimes. For this study, the terpenoid content and sensory attributes of beers made using different hop additions were measured. Beers were brewed while varying two factors: hop cultivar (Simcoe and Hallertau Mittelfrüh) and timing of hop addition (60 min boil, 25 min whirlpool, or 48 h dry hopping). Additionally, the impact of yeast strain on treatment was investigated. Each treatment was compared with an unhopped control using stir-bar sorptive extraction GC-MS and descriptive sensory analysis. Multivariate statistical analysis showed relationships between instrumental and sensory techniques. Whirlpool additions produced beers with the highest concentrations of geraniol, linalool, and β-citronellol; beers brewed with highly aromatic Simcoe hops produced more intense and individually distinct aromas for each hopping regime compared with the Hallertau Mittelfrüh hopped beers. Conversely, beers brewed with Hallertau Mittelfrüh hops showed less intense aromas with less distinction between hopping regimes, except for the dry-hopped treatment, which was characterized by a more floral type of aroma than the other Hallertau Mittelfrüh treatments. This research shows that despite the popularity of dry hopping as an aroma hopping method, whirlpool additions can produce more intensely aromatic beers.

A Comparison of Methods for Classification of Flue-cured Tobacco Aroma Types

It is well acknowledged that flue-tobacco aroma types were divided into light, medium and heavy in China. For the sake of singling out an optimal scheme to discriminate the spatial distribution of flue-cured tobacco aroma type, in the current study, different amounts of chemical indices data with various methods including Back-Propagation Neural Networks (BP NN), Support Vector Machine (SVM) and Discriminant Analysis (DA) were presented and compared. All the experimental results indicated that, by and large, the number of chemical indices have nothing to do with the accuracy. Additionally, the classification effects of BP NN are superior to the others. On a whole, the best scheme with accuracy reaching to 81.18% and kappa value up to 0.72 was drawn only when the BP model combined with 9 kinds of chemical indices. In the end, the optimal spatial distribution was established in ArcGIS9.3.

Aroma Effects on Physiologic and Cognitive Function Following Acute Stress: A Mechanism Investigation.

Aromas may improve physiologic and cognitive function after stress, but associated mechanisms remain unknown. This study evaluated the effects of lavender aroma, which is commonly used for stress reduction, on physiologic and cognitive functions. The contribution of pharmacologic, hedonic, and expectancy-related mechanisms of the aromatherapy effects was evaluated. Ninety-two healthy adults (mean age, 58.0 years; 79.3% women) were randomly assigned to three aroma groups (lavender, perceptible placebo [coconut], and nonperceptible placebo [water] and to two prime subgroups (primed, with a suggestion of inhaling a powerful stress-reducing aroma, or no prime). Participants' performance on a battery of cognitive tests, physiologic responses, and subjective stress were evaluated at baseline and after exposure to a stress battery during which aromatherapy was present. Participants also rated the intensity and pleasantness of their assigned aroma. Pharmacologic effects of lavender but not placebo aromas significantly benefited post-stress performance on the working memory task (F(2, 86) = 5.41; p = 0.006). Increased expectancy due to positive prime, regardless of aroma type, facilitated post-stress performance on the processing speed task (F(1, 87) = 8.31; p = 0.005). Aroma hedonics (pleasantness and intensity) played a role in the beneficial lavender effect on working memory and physiologic function. The observable aroma effects were produced by a combination of mechanisms involving aroma-specific pharmacologic properties, aroma hedonic properties, and participant expectations. In the future, each of these mechanisms could be manipulated to produce optimal functioning.

The Relationship between CmADHs and the Diversity of Volatile Organic Compounds of Three Aroma Types of Melon (Cucumis melo).

Alcohol dehydrogenase (ADH) plays an important role in aroma volatile compounds synthesis of plants. In this paper, we tried to explore the relationship between CmADHs and the volatile organic compounds (VOCs) in oriental melon. Three different aroma types of melon were used as materials. The principle component analysis of three types of melon fruit was conducted. We also measured the CmADHs expression level and enzymatic activities of ADH and alcohol acyl-transferase (AAT) on different stages of fruit ripening. An incubation experiment was carried out to investigate the effect of substrates and inhibitor (4-MP, 4-methylpyrazole) on CmADHs expression, ADH activity, and the main compounds of oriental melon. The results illustrated that ethyl acetate, hexyl acetate (E,Z)-3,6-nonadien-1-ol and 2-ethyl-2hexen-1-ol were the four principal volatile compounds of these three types of melon. AAT activity was increasing with fruit ripening, and the AAT activity in CH were the highest, whereas ADH activity peaked on 32 DAP, 2 days before maturation, and the ADH activity in CB and CG were higher than that in CH. The expression pattern of 11 CmADH genes from 24 to 36 day after pollination (DAP) was found to vary in three melon varieties. CmADH4 was only expressed in CG and the expression levels of CmADH3 and CmADH12 in CH and CB were much higher than that in CG, and they both peaked 2 days before fruit ripening. Ethanol and 4-MP decreased the reductase activity of ADH, the expression of most CmADHs and ethyl acetate or hexyl acetate contents of CB, except for 0.1 mM 4-MP, while aldehyde improved the two acetate ester contents. In addition, we found a positive correlation between the expression of CmADH3 and CmADH12 and the key volatile compound of CB. The relationship between CmADHs and VOCs synthesis of oriental melon was discussed.

Potential Distribution Prediction of Medium Aroma Type of Flue-cured Tobacco Based on Ecological Niche Model

In this study, six commonly used ecological niche models including genetic algorithm for rule-set production, support vector machine, maximum entropy and ecological niche factor analysis, DOMAIN and Bioclim were evaluated for predict potential suitable areas for flue-cured tobacco with medium aroma type. The ecological factors, such as topography and climate parameters, were collected from representative sites growing flue-cured tobacco with medium aroma type. Average receiver operating characteristic curve and area under the curve are calculated to assess the prediction accuracy of these models. The comparative results showed that maximum entropy model outperformed others. The potential distribution areas for producing flue-cured tobacco with medium aroma type are identified by the best performed model.

The Effect of CmLOXs on the Production of Volatile Organic Compounds in Four Aroma Types of Melon (Cucumis melo).

Lipoxygenases (LOXs) play important role in the synthesis of volatile organic compounds (VOCs), which influence the aroma of fruit. In this study, we elucidate that there is a positive relationship between LOXs activity and VOC production in melon (Cucumis melo), and CmLOX genes are involved in fruit aroma generation in melon. To this end, we tested four aroma types of melon that feature a thin pericarp: two aromatic cultivars of the oriental melons (C. melo var. makuwa Makino), ‘Yu Meiren’ (YMR) and ‘Cui Bao’ (CB); a non-aromatic oriental pickling melon (C. melo var. conomon), ‘Shao Gua’ (SHAO); and a non-aromatic snake melon (C. melo L. var. flexuosus Naud), ‘Cai Gua’ (CAI). A principal component analysis (PCA) revealed that the aromas of SHAO and CAI are similar in nature because their ester contents are lower than those of YMR and CB. Ethyl acetate, benzyl acetate, (E, Z)-2, 6-nonadienal and menthol are four principal volatile compounds that affect the aromatic characteristics of these four types of melons. The LOX activity and total ester content in YMR were the highest among the examined melon varieties. The expression patterns of 18 CmLOX genes were found to vary based on the aromatic nature of the melon. Four of them were highly expressed in YMR. Moreover, we treated the fruit disks of YMR with LOX substrates (linoleic acid and linolenic acid) and LOX inhibitors (n-propyl gallate and nordihydroguariaretic acid). Substrate application promoted LOX activity and induced accumulation of hexanal, (2E)-nonenal and straight-chain esters, such as ethyl acetate. In contrast, LOX inhibitors decreased the levels of these compounds. The effect of CmLOXs in the biosynthesis of esters in melons are discussed.

Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC–MS and partial least squares regression

To characterize the aroma types of Chinese faint-scent cigarettes, eight different Chinese cigarette brands were characterized by quantitative descriptive sensory analysis and gas chromatography–mass spectrometry (GC–MS). The results showed that the aromatic faint-scent type was related to freshness, flowery and acidic notes. One hundred and fourteen volatile compounds were detected in the mainstream smoke by GC–MS, and 67 of them were selected as specific compounds correlated to aroma types of faint-scent by partial least squares regression. The correlation results indicated that freshness note was significantly positive correlated to 2,3-dimethyl-2-cyclopenten-1-one (B) and megastigmatrienone (B), while methyl hexadecanoate, palmitic acid ethyl ester, megastigmatrienone (A, C), 4-tert-butyl-2,6-dimethylacetophenone, furfuryl alcohol and oleic acid showed significantly negative correlation to it; acidic note showed significantly negative correlation to furfuryl formate, 3-methyl-2-cyclopenten-1-one, furfuryl alcohol, oleic acid and 5-methyl furfural; flowery note was significantly positively correlated with crotonic acid, while it was negatively correlated to palmitic acid ethyl ester and megastigmatrienone (A).

Sensory Interactions between Cheese Aroma and Taste

AbstractCross‐modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n = 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2‐butanone, 2‐heptanone, and 2‐nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P < 0.01) and diacetyl (P < 0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese.Practical ApplicationsVarying aroma compound concentrations within a mixture to produce different aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic cheese flavor intensity. In this case, altering aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating aroma compounds that have a large influence on the flavor concept of cheese however, such as methyl ketones, could change flavor character without altering generic cheese flavor intensity. Manipulating aroma compounds that contribute to a background flavor of cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall cheese flavor concept.

有机肥对肥桃果实品质的影响

[目的]探讨生产中常用有机肥料与“红里肥桃”产量及品质等的相关性，筛选对红里肥桃产量及品质更有效的有机肥。[方法]以红里肥桃为试材，设4个有机肥和3个施肥量，在果实成熟期测定各品质指标，分析比较处理效果。[结果]有机肥对提高果实品质效果明显，与施肥量不相关。贝壳有机肥果实单果重是对照的1.25~1.56倍；豆饼有机肥果实可溶性糖总量较对照高13.56%~39.27%，葡萄糖含量比对照高25.44%~8.38%；海藻有机肥果实糖酸较比对照高102.88%~32.30%，且降酸效果显著，最高可降41.70%，香气成分种类比对照多8种。[结论]豆饼有机肥在提高果实甜度和硬度方面作用明显；海藻有机肥在降低果实酸度、提高果实糖酸比和果实香气效果较好。试验所选肥桃植株在40 kg/株的施肥量时果实品质的各项指标表现较佳，本试验条件下40 kg/株即可满足生产需求。 [Objectives] Aiming at screening effective organic fertilizer on the fruit yield and quality of Feicheng Peach, this study discussed the correlation between frequently used organic fertilizers and the fruit yield and quality of Feicheng Peach, for FeiTao production providing reference basis for Feicheng Peach production. [Methods] This study chose red feicheng peach as experimental material. Four organic fertilizer treatments and three fertilizing amounts were set in this study. In harvest time, many indexes of fruit quality were tested. [Results] Compared with CK, organic fertilizers had increased fruit quality. This test did not find obvious correlation between fruit quality and weight of organic fertilizer. Single fruit weight of sea shell organic fertilizer treatment is 1.25 - 1.56 times of CK. Bean cake organic fertilizer treatment has increased by 13.56% - 39.27% on soluble sugar content and 25.44% - 8.38% on soluble sugar content than CK. It also increased the firmness at harvest time. Sugar-acid ratio of Sea weed organic fertilizer treatment was 102.88% - 32.30% higher than CK. It also has dramatic effect on decrease the organic acid content. Sea weed organic fertilizer treatment had 8 more types of aroma than CK. [Conclusions] Bean cake organic fertilizer had better influence on increase of fruit sweetness and decrease of firmness. Sea weed organic fertilizer had better influence on decrease of fruit acidity, increase of sugar-acid ratio and content and type of aroma. Basis of Feicheng Peach aroma was esters, lactones, aldehydes, alcohols, ethers, ketones, carboxylic acids and hydrocarbons. Esters formed the majority of Feicheng Peach aroma. When weight of organic fertilizer was 40 kg per tree, fruit quality performance is better. 40 kg per tree under this experimental condition could meet the demand of fruit tree production.

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

Aroma compositions of Chinese Daohuaxiang liquors, including five kinds of commercial liquors and three kinds of base liquors, were extracted by solid phase microextraction using a sol–gel divinylbenzene/hydroxy-terminated silicone oil fibre. The effectiveness of the fibre was evaluated in comparison with commercial fibres and liquid–liquid extraction. After identification by GC–MS and GC–O, the compounds were accurately quantified by GC–FID using internal standards. Wide linear ranges, low limits of detection, satisfactory precision and recoveries were achieved. A total of 57 volatile compounds were detected and 28 of them were quantified. Most of them were common in these liquors but differed in terms of their relative amounts. Thirteen out of the 28 compounds had odour activity values greater than 1 in all of the liquors, and are suggested to be the key aroma-contributing substances of Daohuaxiang liquors. Besides, the differences among different aroma types and kinds of Daohuaxiang liquors were also discussed.