| The relationship between the changes of aroma components of peony petals at different floral development stages and the flower senescence was studied in this paper. Aroma components were analyzed by Gas Chromatogram/Mass Spectrum, various free amino acids was determined by automatic amino acid analyzer and LOX activity, AAT activity, lispase activity, soluble protein content, total free amino acids content were determined by spectrophotometry.1. 50 aromatic compounds were identified in the total 6 stages of peony floral development, 35 compounds for I, 36 II, 39 III, 37 IV, 34 V, 26 VI. They were mainly alkyls, alcohols, ketones, ester, alkenesl, while small quantity of pyran, aldehyde, ethylene, benzene existed.2. The content of 17 free amino acids at different stages of floral development were determined, which showed that threonine had the highest average content, while methionine the lowest. Threonine, alanine, aspartate, tyrosine and proline had the greatest changes among the 17 free amino acids.3. Lipase activity, LOX activity and AAT activity in the peony petals at different floral development were determined, which showed that the lipase activity decreased slowly at the beginning to the lowest point at III, then increased rapidly. And the LOX activity showed a descending trend from I to VI, while the AAT activity went up to the peak value at III, then went down.4. The soluble protein content and total free amino acids content were determined, which showed that they have the similar changes, raising first, and then dropping, both having the peak value at I, valley activity at IV.The result indicated that the aromatic substance produced in the floral development is closely related with the free amino acids, and the activity of LOX, AAT and lipase. Ester changes as the activity of AAT and great impact by Tyr. Main alcohol is closely related with lipase. Alkanes only appear inâ… -â…¤. Other compounds not change significantly.
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