Analysis of volatile compounds and fruit quality and taste in Japanese persimmon.

用毛细管气相色谱仪分析柿子中挥发性成分，比较了几种方法。柿子中挥发性化合物含量极少。因此，这些化合物的分离和鉴定是不成功的。采用水蒸气蒸馏法，从柿子果肉中分离出13种挥发性化合物。这些化合物在质量和数量上随品种和去除涩味的处理而变化。完整果实中这些化合物和香气的变化与品种差异之间的关系尚不清楚。果实特性、成分测定和感官试验结果表明，果实品质和口感随品种和去涩味方法的不同而不同。在平田柿中，果肉紧致度适中的水果在“整体味道”上得到了很高的评价。10个涩味品种和8个非涩味品种的主要变量分别为“甜味”和“不良风味”，“鲜味”和“不良风味”。涩味品种果实的“甜味”较强，几乎没有不良风味，非涩味品种果实的“鲜味”较强，不良风味较少，在“整体口感”上得到较高评价。

To analyze the volatile compounds from persimmon fruit with capillary gas chromatograph, several methods were compared. Volatile compounds from persimmon were very few and little. Thus the separation and the identification of those compounds were unsuccessful. By steam distilllation method, 13 volatile compounds from persimmon flesh were identified. These compounds varied qualitatively and quantitatively with the cultivar and the treatment for removal of astrigency. The relationships between changes and cultivar differences in these compounds and aroma from intact fruit were not clear. The results obtained from measurements of fruit characteristics and components and sensory test revealed that fruit quality and taste varied with the cultivar and the method for removal of astringency. In Hiratanenashi persimmon, fruits with moderate flesh firmness were given a high rating for "overall taste". The main variables of 10 astringent and 8 nonastringent cultivars used were "sweetness" and undesirable flavors, and "umami taste" and undesirable flavors, respectively. Fruits with strong "sweetness" and almost no undesirable flavors in astringent cultivars, and those with strong "umami taste" and few undesirable flavors in nonastringent cultivars were given a high rating for "overall taste".