Prediction of sweet pepper (Capsicum annuum) flavor over different harvests
Prediction of sweet pepper (Capsicum annuum) flavor over different harvests
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DOI：
10.1007/s10681-012-0761-6
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发表时间：
2012-09-01
期刊：
影响因子：
1.9
通讯作者：
Visser, R. G. F.
中科院分区：
文献类型：
--
作者：
Eggink, P. M.;Maliepaard, C.;Visser, R. G. F.
为了更好地了解和预测复杂的多因子性状风味，在24个育种系、杂交种、几种栽培基因型和一个基因库加入的不同小组中，对新鲜甜椒（Capsicum annuum）果实的挥发性和非挥发性成分进行了整个生长季节的测定。生化特征与个体风味属性相关联，由训练有素的描述性专家小组客观量化。我们使用随机森林回归方法来预测收获期间和收获之间的风味属性。对质地相关属性（多汁性、韧性、脆脆度和果皮粘性）和甜度的预测都很好（在三次收获的综合分析中，预测结果约为60- 65%）。香气强度、酸味和果香/苹果的预测值较低，不同收获期的预测值差异较大。(E)-2-己烯-1-醇、新戊烷、对月-1-烯-9-al、3-庚-2- 1、(Z)- β -辛烯、(Z)-2-戊烯-1-醇、1-甲基-1,4-环己二烯、葡萄糖、果糖和3种未知挥发性化合物被鉴定为影响两种基因型和收获之间风味差异的关键代谢物。观察到的果糖和其他糖对酸味和与酸味相关的代谢物（如柠檬酸盐）的掩蔽效应，证明了风味的复杂性。从总体生化、感官和预测分析中获得的知识为通过育种有针对性地改善风味奠定了基础。
To better understand and predict the complex multifactorial trait flavor, volatile and non-volatile components were measured in fresh sweet pepper (Capsicum annuum) fruits throughout the growing season in a diverse panel of 24 breeding lines, hybrids, several cultivated genotypes and one gene bank accession. Biochemical profiles were linked to individual flavor attributes, that were objectively quantified by a trained descriptive expert panel. We used a Random Forest regression approach for prediction of the flavor attributes within and between harvests. Predictions of texture related attributes (juiciness, toughness, crunchiness and stickiness of the skin) and sweetness were good (around 60-65 % in the analyses with the three harvests combined). The predictions of the attributes aroma intensity, sourness and fruity/apple were somewhat lower and more variable between harvests. (E)-2-hexen-1-ol, neopentane, p-menth-1-en-9-al, 3-hepten-2-one, (Z)-beta-ocimene, (Z)-2-penten-1-ol, 1-methyl-1,4-cyclohexadiene, glucose, fructose and three unknown volatile compounds were identified as key-metabolites involved in the flavor differences between both genotypes and harvests. The complex nature of flavor is exemplified by the observed masking effect of fructose and other sugars on sourness and sourness related metabolites, like citrate. The knowledge obtained from the overall biochemical, sensory and prediction analyses forms a basis for targeted flavor improvement by breeding.