草莓‘桃園1號’及‘香水’品種香氣成分之比較

Comparison of Volatile Compounds between Two Strawberry (Fragaria x ananassa Duch.) Varieties: 'Taoyuan No. 1' and 'Aroma'

張訓堯(Shun-Yao Chang) ； 宋妤(Yu Song)

《苗栗區農業改良場研究彙報》 3期 (2013/06) Pp. 25-32

摘要

本研究以固相微萃取法（solid phase microextraction，SPME）結合氣相層析儀（gas chromatography，GC）及氣相層析質譜儀（gas chromatograhp-mass spectrometer，GC-MS）分析草莓（Fragaria x ananassa Duch.）‘桃園1號’及‘香水’之果實香氣。‘桃園1號’含有21種，‘香水’則含有12種。‘桃園1號’香氣成分較‘香水’更爲豐富濃郁。本研究草莓香味成分分析結果，可作爲未來育種及栽培之參考。

關鍵字

香氣成分 ； 草莓

並列摘要

Combined with the laboratory techniques on gas chromatograph (gas chromatography, GC) and gas chromatography-mass spectrometry (gas chromatograph-mass spectrometer GCMS), the solid phase micro-extraction (solid phase Microextraction, SPME) was used to analyze the volatile compounds of two strawberry (Fragaria x ananassa Duch.) cultivars, 'Taoyuan No. 1 (TY1)' and 'Aroma'. Twenty-one volatile compounds were detected in TY1, and 12 in 'Perfume'. The aroma of TY1 was richer/intenser than that in 'Aroma'. This study furnished valuable evidence on strawberry aroma for future breeding and planting reference.

並列關鍵字

volatile compound ； strawberry (Fragaria x ananassa Duch.)