Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel

WEI Xixing, HU Yuanyuan, ZHU Guangxia, YU Weiwu, ZHANG Zuying, WU Jiasheng, SONG Lili

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (2) : 51-60.

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南京林业大学学报（自然科学版）
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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (2) : 51-60. DOI: 10.12302/j.issn.1000-2006.202308024

Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel

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Abstract

【Objective】 The objectives of this study were to elucidate the effect of aril on the quality of Torreya grandis kernel, and compare the aroma components and nutrients of kernels with different peeling times. 【Method】 Aroma components of kernels were determined with different peeling times (0d, kernel sample with aril removed from seed on harvest day; 10CK, kernel sample with aril removed from seed on harvest day and stored at 90% relative humidity and 25 ℃ for 10 days; 10BLACK, kernel sample with aril removed from seed 10 days after harvesting) by headspace solid-phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS). The characteristic aroma components of kernels at different peeling times were detected, and differences in their nutrient content were also compared. 【Result】 (1) A total of 57 aroma components were identified under different treatments, including terpenes (16 species), alcohols (14 species), benzenes (8 species), aldehydes (6 species), esters (1 species), ketones (7 species), acids (2 species), and ethers (3 species), among which the content of terpenes was the highest. Principal component analysis showed that the main aroma components of the 0d and 10CK samples were terpene and benzene, respectively, whereas those of 10BLACK were ether, ketone, aldehyde, ester, alcohol, and acid compounds. (2) Venn plot analysis showed that the number of characteristic substances of 0d, 10CK and 10BLACK was 14, 10 and 16, respectively, among which 4-methyl-1-(1-methylethyl)-, Bicyclo[3.1.1]hept-3-en-2-ol, 4,6,6-trimethyl-, and Bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-, (1S)- had a peculiar odor. (3) Compared to 0d samples, the crude fat, soluble sugar, and soluble protein content of 10CK samples was significantly higher (P<0.05), whereas the starch content was significantly lower (P<0.05). There was no significant difference in crude fat, soluble sugar, starch, and soluble protein content between 10BLACK and 10CK samples. 【Conclusion】 Compared to kernels from seed peeled off on harvest day, those peeled at 10 days after harvesting formed more abnormal odors. Therefore, T. grandis ‘Merrillii’ should be promptly peeled after picking, otherwise it will produce odorous aromatic substances that affect the flavor of its kernel.

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Torreya grandis ‘Merrillii’ / kernel / aroma components / fruit after-ripening / terpenes

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WEI Xixing , HU Yuanyuan , ZHU Guangxia , et al . Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2024, 48(2): 51-60 https://doi.org/10.12302/j.issn.1000-2006.202308024

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