The Research On Polymorphism Of The Flavor Components Of Ripe Fruit Of Chinese Pyrus Ussuriensis Maxim Local Varieties

Sub-culture system of the Pyrus ussuriensis Maxim and Pyrus communis h ave aroma, the Pyrus ussuriensis Maxim varieties have strong aroma, different f rom the varieties of Pyrus communis. The aroma of different varieties are signif icant different in the system. But in our country in terms of fresh variety, or c ultivar selection process dedicated development and utilization of flavors and fra grances, the aroma of pear breeding traits has not been as the study objectives and make full use of the aroma composition, and not yet been systematic studi ed. In this study, we use the headspace solid phase microextraction and gas chr omatography-mass spectrometry, using pear varieties'XueHua', pear varieties'Ya Danqing', pear varieties'AnQiao'and Xinjiang pear varieties'LanZhouchangba'a s control, to study the 16 local varieties of Chinese Pyrus ussuriensis Maxim ar oma composition, content and the diversity of aroma components, major finding s are as follows:1,Aromatic species diversity:20 pear varieties contain olefins and esters, bu t the proportion of the composition and content were significantly different, suc h as the olefin content in the highest category of'XiaoXiangshui'(86.35%) is 4 32 times than the lowest'DaXiangshui'(0.2%); the ester content of the highest s pecies'YaGuang'(72.31%) is 21 times than the lowest'SuiZhongxiehuatian'; the alkanes (19 species) is 31 times the highest in the cultivar'TianQiuzi'(1.22%) th an the lowest'AnQiao'(0.04%). Aldehydes (19 species) in the highest species'Bai Huaguan'(13.4%) is 15 times than the lowest'BaLixiang'(0.09%); alcohols (15 sp ecies) in the highest'XueHua'(7.65%) is 765 times than minimum of'XiaoXian gshui'(0.01%); phenol (3 species) in the most'JiaZhibazi'(5.94%) is 297 times than the lowest'WuXiang'(0.02%); ketone (5 varieties) in the highest'LanZho uchangba'(1.75%) is 13 times than the lowest'JiaZhibazi'(0.13%); aromatic is only in the'AnQiao'and'LanZhouchangba'were detected, while it have been n ot detected in 16 Pyrus ussuriensis Maxim species.2,The diversity of individual fragrance ingredients:a-farnesene,Hexanoic a cid, ethyl ester,2,4-Decadienoic acid, ethyl ester, (E,Z) Butanoic acid, ethyl est er,Benzeneacetic acid, ethyl ester,Acetic acid, octyl ester,Ethyl Acetate,Hex anoic acid, methyl ester,2,4-Decadienoic acid, methyl ester, (E,Z),Hexanoic ac id, hexyl ester and other ingredients content in 73.59 ('HuaGai')-0.84 ('BaiHuag uan'),7.13 ('BaLixiang')-0.04 ('SuiZhongxiehuatian'),7.29 ('AnQiao')-0.15 ('Nan Guo'),3.6 ('BaLixiang')-0.07 ('XueHua'),0.84 ('BaLixiang')-0.003 (TianQiuzi'), 2.82 ('JiaZhibazi')-0.01 ('BaiHuaguan'),2.28 ('DaXiangshui')-0.03 ('BaiHuaguan '),1.66 ('JingBai')-0.01 ('NanGuo'); 1.07 ('JingBai')-0.01 ('TianQiuzi'),1.32 ('R uanEr')-0.01 ('XueHua'), the highest content of the varieties were higher than t he minimum:88 times,178 times,49 times,51 times,1110 times,282 times,76 times,166 times,107 times,132 times.3,The electronic nose analysis showed that, in accordance with the aroma of similarity can be divided into three categories:(1)'MianSuan','BaLixiang'; (2)'YaGuang','ManYuanxiang','JiaZhibazi'; (3)'BaiHuaguan,'NanGuo','DaXiang shui','RuanEr','TianQiuzi','JianBa','XiaoXiangshui','JingBai','WuXiang','HuaGai ','SuiZhongxiehuatian'.4,All the aroma components were cluster analysised. showed that 20 pear varieties can be divided into four categories, (1)'DaXiangshui'; (2)'NanGuo', ManYuanxiang','TianQiuzi','YaDanqing','RuanEr",'BaiHuaguan','YaGuang','Jia Zhibazi'; (3)'XueHua','JianBa','WuXiang','MianSuan','JingBai','BaLixiang','Lan Zhouchangba','AnQiao'; (4)'XiaoXiangshui','SuiZhongxiehuatian','HuaGai'.5,Using 11 feature vectors, 20 pear cultivars aroma quality are ordered: HuaGai','BaLixiang','XiaoXiangshui','MianSuan','WuXiang','JianBa','RuanEr',' NanGuo','AnQiao','ManYuanxiang','YaDanqing','YaGuang','JingBai','DaXiangs hui','SuiZhongxiehuatian','JiaZhibazi','TianQiuzi','XueHua','BaiHuaguan','LanZ houchangba'.This is the first systematic study of the local varieties of Pyrus ussuriensi s Maxim pear aroma components, this study of the diversity of content and aro ma quality will provide a theoretical basis for the quality of genetic improveme nt and the development and utilization of the aroma and flavor spices.