分析黄毛草莓的果实品质和香气成分并对比其他栽培品种的差异，为其品质特性评价和香气利用奠定基础。通过直接滴定法、酸碱滴定法、福林酚法、直接法、2,6-二氯靛酚滴定法和质构仪测定法对4种草莓（黄毛草莓、密宝、哈尼、R7）的还原糖、总酸、总酚、花色苷、维生素C和硬度共6项指标进行测定，综合比较4种草莓的品质；运用顶空固相微萃取和气相色谱—质谱联用技术分析草莓果实的香气成分并做聚类分析。结果显示，在营养价值方面，黄毛草莓综合评分值仅次于哈尼排在第2位，高于密宝和R7。在果实香气方面，黄毛草莓的香气鉴定物质种类最多为83种，密宝有66种，哈尼有64种，R7有57种。在4种草莓的挥发物中，酯类是主要的挥发物（30.23%~52.70%），其中黄毛草莓的酯类相对含量最高（52.70%）。构成黄毛草莓特征香气的主要成分是香味酯：异戊酸乙酯、己酸乙酯、辛酸乙酯、乙酸辛酯、甲酸辛酯、癸酸乙酯、乙酸癸酯、香味醇反式-2-己烯-1-醇。黄毛草莓香气主成分聚类分析的结果显示，黄毛草莓和其他3个栽培品种分为两类，在香气主成分上与其他3种栽培品种存在显著差异。黄毛草莓中富含多种香精香料与洗护产品等行业所需的特殊香气成分，具有极大应用潜力。

This paper analyzed the characteristics of fruit quality and aroma components of strawberry F.nilgerrensis Schlecht, and compared the differences of cultivated varieties, which laid a foundation for the evaluation of their quality characteristics and the utilization of their aroma. Reducing sugar, total acid, total phenol, anthocyanin, vitamin C, hardness of four kinds of strawberries (F.nilgerrensis Schltdl, Mibao, Hani, R7) were determined by direct titration, acid-base titration, folin-phenol method, direct method, 2,6-dichloroindophenol titration, texture analyzer method, respectively, and the qualities of four kinds of strawberries were compared comprehensively. The aroma components of strawberry fruits were analyzed by headspace solid-phase microextraction (HSSPME) and gas chromatography-mass spectrometry (GC-MS), and then the cluster analysis was performed. In terms of nutritional value, the comprehensive score of F.nilgerrensis Schlecht was ranked second after Hani, higher than Mibao and R7. In terms of fruit aroma, 83 species of aroma substances were identified in F.nilgerrensis Schltdl, 66 species in Mibao, 64 species in Hani, and 57 species in R7. Among the four kinds of strawberry volatiles, esters were the main volatiles (30.23%~52.70%), and the esters in F.nilgerrensis Schltdl were the highest (52.70%). the main components of the characteristic aroma of F.nilgerrensis Schltdl were aroma esters, such as ethyl isovalerate, ethyl caproate, ethyl octanoate, octyl formate, ethyl decanoate, decanol acetate, trans-2-hexene-1-alcohol of aroma alcohol. The results of the cluster analysis showed that F.nilgerrensis Schltdl and three other cultivars could be divided into two categories, whose components of aroma were significantly different from those of other three cultivars. F.nilgerrensis Schltdl is rich in a variety of valuable compounds needed in flavors, fragrances and washing and protecting products, which have great application potential in food, daily chemical and other fields.

国家级大学生创新创业训练项目（201710676021）；云南农业大学引进人才科研启动费（A2002320）