【摘要】 【目的】以‘广东香水’柠檬为原料制作的茶饮深受消费者喜爱，但其果实香气轮廓、主要香气活性成分及生物合成关键基因尚需解析。本研究采用代谢组学结合感官评价的分子感官技术对‘广东香水’柠檬香气品质形成的物质基础及关键基因进行探究，为‘广东香水’柠檬香气品质研究奠定基础。【方法】使用GC-MS对云南巍山、广东云浮及广西梧州3个不同产地的‘广东香水’柠檬挥发性物质进行检测，并组织感官评价小组对不同产地样品香气品质进行评估。利用气相色谱-嗅闻-质谱联用（GC/O-MS）结合香气提取物稀释分析（AEDA）、香气活性值（OAV）分析和香气重构的方法对‘广东香水’柠檬香气活性物质进行鉴定，进一步确定其特征香气化合物。并基于基因家族分析，挖掘呈香物质合成相关基因。【结果】在‘广东香水’柠檬的黄皮层、果肉和切片中分别鉴定到了40、21和33种挥发性物质，黄皮层、果肉组织中含量最高的样品分别来自云南巍山、广东云浮。香气感官属性方面，来自云南巍山和广东云浮的‘广东香水’柠檬切片香气强度显著高于广西梧州的样品，更受消费者喜爱；而广西梧州的样品整果香气品质比其他地区样品更佳。采用溶剂辅助风味蒸馏萃取（SAFE）等方法对云南巍山‘广东香水’柠檬的精油进行了提取，在‘广东香水’柠檬精油中共鉴定出25种香气活性物质，结合OAV分析和香气重构试验，进一步确定香茅醛和柠檬醛是其特征香气化合物，并构建其香气风味轮。基于保守结构域鉴定和Blast比对，在‘广东香水’柠檬基因组中鉴定到52个可能参与呈香物质合成的萜烯合酶（TPS）基因。【结论】挥发性物质谱和感官评价表明云南巍山的‘广东香水’柠檬切片香气品质较优，以该地区样品为研究材料，共鉴定到25种香气活性物质，其中香茅醛和柠檬醛为‘广东香水’柠檬的特征香气化合物，d-柠檬烯为其提供背景香味。结合定量描述性分析和GC/O-MS收集的气味特性，构建了以“果香”“木香”“药香”“辛香”“花香”和“青草味”6大类包含15个香气描述词的‘广东香水’柠檬香气风味轮，挖掘到可能参与呈香物质合成的52个TPS基因。更多还原

【Abstract】 【Objective】Tea drinks made from Guangdongxiangshui lemon is popular among consumers, but its aroma profile, main aroma-active compounds and corresponding key biosynthesis genes still need to be analyzed. In this study, integrated molecular sensory technology including metabolomics and sensory evaluation was used to explore the material basis and corresponding key genes for the aroma quality of Guangdongxiangshui lemon, aiming at laying a foundation of the citrus aroma quality. 【Method】The volatiles of Guangdongxiangshui lemon from three areas, including Weishan, Yunfu and Wuzhou, were detected via GC-MS, and the aroma quality were evaluated by sensory evaluation panels. The aroma active compounds of Guangdongxiangshui lemon were identified by GC/O-MS combined with aroma extract dilution analysis(AEDA), aroma activity value(OAV) analysis and aroma recombination experiment, and then the characteristic aroma compounds were further identified. Based on gene family analysis, the genes related to aroma formation were illustrated. 【Result】A total of 40, 21 and 33 volatiles were identified in the flavedo, pulp and slices of Guangdongxiangshui lemon, respectively. The samples with the highest volatile content in flavedo and pulp tissues were from Weishan and Yunfu, respectively. In terms of aroma attributes, the aroma intensity of Guangdongxiangshui lemon slices from Weishan and Yunfu was significantly higher than that of Wuzhou. The whole fruit aroma quality of samples from Wuzhou was better than that of samples from other origins. Solvent-assisted flavor evaporation(SAFE) and other methods were used to extract the essential oil of Guangdongxiangshui lemon in Weishan, and 25 aroma active compounds were identified. Combined with OAV analysis and aroma recombination experiments, citronellal and citral were further identified as its characteristic aroma compounds,and the aroma flavor wheel was further constructed. Based on the conserved domain and Blast comparison, 52 terpene synthase(TPS)genes were identified in Guangdongxiangshui lemon genome, which might be involved in the aroma compounds synthesis.【Conclusion】The volatile spectrum and sensory evaluation showed that the aroma quality of Guangdongxiangshui lemon slices from Weishan were outstanding. A total of 25 aroma active compounds were identified. Among them, citronellal and citral were the characteristic aroma compounds of Guangdongxiangshui lemon, while d-limonene provided a background aroma. Combined with quantitative descriptive analysis and odor note collected via GC/O-MS, the aroma wheel of Guangdongxiangshui lemon was constructed with 15 aroma descriptors in 6 categories, including ‘fruity’ ‘woody’ ‘medicinal’ ‘spicy’ ‘floral’ and ‘grassy’. Furthermore, 52 TPS genes were mined in Guangdongxiangshui lemon genome, which might participate in the aroma compounds synthesis.更多还原