施氮时期对‘马瑟兰’葡萄果实芳香物质组分与含量的影响

马宗桓, 贺雅娟, 李蔚, 李文芳, 郭艳兰, 左存武, 毛娟, 陈佰鸿

Effects of nitrogen application periods on aroma components and contents of "Marselan" wine grape in the mature period

Zonghuan Ma, Yajuan He, Wei Li, Wenfang Li, Yanlan Guo, Cunwu Zuo, Juan Mao, Baihong Chen

表2 不同施氮时期处理后‘马瑟兰’葡萄特征芳香物质成分及香气值

Table 2 The characteristic aroma components and aroma values of 'Marselan' grapes at different nitrogen application periods

芳香物质组分 香气值 CK S1 S2 S3 S4 S5 S6 反式-2-己烯-1-醇 2.86 0.71 1.81 0.99 1.45 1.99 3.01 香叶醇 2.47 1.13 2.14 1.06 2.87 2.17 2.31 正己醇 1.72 0.20 0.52 0.35 0.58 0.69 1.09 苯甲醛 0.55 0.57 0.38 0.54 0.56 1.12 0.60 苯乙醛 4.12 1.93 1.33 5.74 11.40 12.33 12.16 反式-2-己烯醛 202.41 64.41 47.90 37.57 46.24 54.49 68.58 己醛 494.26 98.70 100.24 61.08 62.31 101.47 143.45 3-己烯醛 329.52 — — — — — — 壬醛 — 15.08 12.62 38.50 36.88 64.39 — 癸醛 — — — — 12.90 — — β-紫罗酮 588.57 164.29 125.71 147.14 62.86 87.14 310.00