| Solid phase microextraction (SPME), gas chromatogram (GC), combined with mass spectrum (MS) were applied to analyze the aroma composition of different cultivars apples,apricots and peach qualitatively and quantitatively. The OV-1701 chromatographic column and 75μm CAR/PDMS extraction probe were used. The extraction and absorption equilibrium time is 25 minutes. The temperature is 40℃and the desorpting time is 3 minutes.99 aroma components were identified in five cultivars apples: 65 in"Hongfushi";60 in"Qingsheguo"; 68 in"huaniu"; 48 in"Hongsheguo"and 41 in"Guoguang".Esters, alcohols, aldehydes and aldoketenes were the major compositions. There are 19 common aroma components.Special aroma components in five cultivars are 10,4,5,2,2. Different cultivars had different aroma components. The common aroma components were greatly different in quantity. The aroma components affected by different treatment of samples and the activity of anzyme were also discussed.Aroma components in six apricot cultivars were analyzed."Bilishi","Liguang","Dajie apricot","Zhanggongyuan","Cao apricot","Li apricot"were analyzed.The results showed that there were respectively 61,58,56,59,53 and 59 aroma components in six cultivars, representing86.92%,94.6%,82.61%,84.75%,93.92%,and 77.85% of the total peak area. Esters, alcohols, aldehydes and aldoketenes were the major components. 40 components were found commonly in the six cultivars. They formed the characteristic aroma of apricot fruits, but their relative contents are different.The peach cultivar aroma compoenents were extracted by SPME combined with GC-MS during different storage times after harvest. 38 aroma components were identified .The esters,alcohols and aldehydes changed irregularly during different storage times,while the change of alkanes was not obvious.The relative content of major aroma components , Enol and olefine aldehyde , reached maximum during 2 to 4 days after harvest,so the aroma was the strongest. |
PDF Full Text Request