摘要
绿叶气味组分(GLVs)是葡萄果实中含量最高的挥发性物质,主要以游离态形式存在于葡萄果实及葡萄酒中。能为白葡萄酒带来“清新”的香气,也是红葡萄酒中果香气味组分乙酸己酯的直接前体物,其组成与含量对葡萄及葡萄酒香气品质具有重要的影响。笔者综述了葡萄果实中主要绿叶气味组分(GLVs)的种类、香气特点、生物合成途径及关键酶、生物合成影响因素等方面的研究进展,并提出相关转录因子的鉴定及其调控机制是今后主要的研究方向。
Aroma is an important sensory quality of grape berries and wines.There are hundreds of aroma compounds in grape berries.According to the source of aroma compounds,they are mainly divided into C6/C9 compounds derived from fatty acids,terpenes and norisoprenoids derived from isoprene,aromatics compounds and methoxypyrazines derived from amino acids.Green leaf volatiles(GLVs)are short-chain alcohols,aldehydes and esters formed through the oxylipin pathway,belonging to C6/C9 compounds.They are called GLVs because of their“fresh grass”and“crushed leaf”aroma.GLVs can not only contribute“fresh”aroma to white wines,but also provide a direct precursor for the synthesis of the fruity compound hexyl acetate in red wines.In addition,GLVs may be involved in the formation of precursors of thiols,volatile thiols can provide“grapefruit”and“passion fruit”aroma,some studies have found that volatile thiols contribute significantly to the varietal aroma of Sauvignon Blanc wines.Therefore,the composition and concentration of GLVs have a significant impact on the aroma quality of grape berries and wines.In addition to its effects on aromas,GLVs play a key role in plant defense,plant-plant interactions and plant-insect interactions to participate in plant defense mechanisms to cope with biotic and abiotic stresses.The first step in the synthesis of GLVs is that lipoxygenases(LOXs)enzyme catalyze the hydroperoxidation of linolenic acid and linoleic acid which contain Z,Z-1,4-pentadiene moieties to form 9-or 13-hydroperoxides.LOXs can be divided into 9-LOXs and 13-LOXs respectively depending on the oxygenation position(either carbon 9-or carbon 13-)on fatty acid backbone.There was a study reported that 18 LOX genes were cloned in Sauvignon Blanc berries,VvLOXA was the most abundant lipoxygenases(LOXs)which belong to 13-LOXs across the whole developmental substrates,HPLs can be divided into 13-HPLs,9-HPLs and 9/13-HPLs,13-HPLs,9-HPLs can catalyze 13-hydroperoxides and 9-hydroperoxides into C6 aldehydes and C9 aldehydes
作者
夏弄玉
孟楠
任志远
潘秋红
XIA Nongyu;MENG Nan;REN Zhiyuan;PAN Qiuhong(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University/Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China)
出处
《果树学报》
CAS
CSCD
北大核心
2019年第8期1073-1083,共11页
Journal of Fruit Science
基金
国家自然科学基金（31471834）
国家葡萄产业技术体系专项经费（CARS-29）
