中文摘要：

【目的】早熟、具有玫瑰香味的鲜食葡萄具有较广阔的市场前景,了解各类香气组分及相关代谢途径在果实发育过程中的变化规律,把握香气组分形成的关键时期,为早熟葡萄品种品质调控技术的提出提供理论依据。【方法】以‘贝达’嫁接的4年生早熟葡萄品种‘瑞都香玉’为试材,使用顶空固相微萃取结合气相色谱与质谱联用技术,测定在幼果发育期（花后第3周）至过熟期（花后第12周）果实中挥发性组分的变化。根据各组分的变化探究相关代谢途径的更替,并利用主成分分析确定发育阶段与各类香气组分间的关系。【结果】根据可溶性固形物及可滴定酸含量的变化可以确定‘瑞都香玉’葡萄在花后第5周即可进入果实转色/软化期,花后第9周进入果实成熟期。里那醇、橙花醇、香叶醇、香茅醇、萜品醇等主要呈香型萜烯类组分峰值出现的时期不同,橙花醇、香叶醇含量在成熟初期达到最大值,里那醇、萜品醇含量在成熟中期达到峰值,香茅醇含量在成熟期具有波动性。E-2-己烯醛、己醛为成熟期主要的C6化合物,其含量在转色期以后即可达到峰值,成熟期时含量降低;Z-3-己烯醛主要出现在幼果发育期,转色期时含量处于较低水平。β-紫罗兰酮、大马士酮等降异戊二烯衍生物及苯甲醛等芳香族化合物在成熟期时含量处于较低水平或消失。综合各挥发性组分的含量变化可得,萜烯类组分在各发育期均有积累,过熟期含量降低;酯类物质集中出现在幼果发育期,成熟初期含量有所升高;醛酮类物质集中出现在转色初期;C6化合物在转色期有不同程度的升高,成熟期后含量有减少趋势;醇类物质在转为成熟期后含量开始减少;芳香族化合物集中在转色期以前;酸类物质在转为成熟期后有所增加。转色期以前为酯类物质、芳香族化合物变化的关键时期,转色期为醛酮类物

英文摘要：

【Objective】 Table grapes with early maturity and fragrant flavors play an important role in fruit industry and are more attractive to consumers when compared with other cultivars. Comprehensive study on the evolution of volatile compounds of early maturing variety is significant for breeding and evaluation of new cultivation technique.【Method】This study used headspace solid phase micro-extraction method and the technology of gas chromatography-mass spectrometry to analyze the changes of volatile compounds and related metabolic pathways of grape berries（V. vinifera cv. Ruidu Xiangyu）, which were sampled from 3 weeks to 12 weeks past blossom. In the meantime, the method of PCA was used to clear the relationship between developmental stages and volatile compounds. 【Result】 ‘Ruidu Xiangyu＇ came into the stage of verasion at 5 weeks after blossom and into the stage of maturation at 9 weeks after blossom. The fragrant monoterpenes like linalool, nerol, geraniol, citronellol and terpineol accumulated differently at the full developmental process. The maximum content of nerol and geraniol showed up at the beginning of maturation while linalool and terpineol in the middle of it. And the content of citronellol changed irregularly at maturation. E-2-hexenal and hexanal are the main C6 compounds at maturation, and their content went to the peak after verasion and then decreased. Z-3-hexenal mainly existed at young fruit period, of which the content was low at verasion. Additionally, the content of norisoprenoids like β-lonone, damascenone and aromatic compounds like benzaldehyde was very low at maturation. Considering the content change of various compounds, terpenes accumulated differently at different developmental stages and decreased at maturation. Esters mainly accumulated at young fruit period and postveraison stage while aldehydes and ketones were evident at preveraison stage. C6 compounds increased during veraison and then decreased with alcohols. Aromatic compounds and volatile acid accumulated