Aroma Composition Determination Method And Quality Influencing Factors Of Natural Apple Essence

In order to research aroma composition determination method and qualityinfluencing factors of natural apple essence, The main aroma components of naturalapple essence were determined by gas chromatography and mass spectrometry (GC-MS)and also regarded as quality evaluation indicators with the natural apple essence whichproduct by our enterprise as the research object. Factors that affect the apple essencequality were investigated through the qualitative analysis of the production line test. Theresults showed as follows:1.49kinds components in Fuji apple essence can been confirmed by SPME-GC-MSqualitative analysis， including13kinds of the alcohol component,14kinds of estercomponents and6kinds of aldehyde components.The customer caring ingredients, suchas ethyl butyrate, butyl acetate, hexyl aldehyde, isobutyl alcohol, isoamyl acetate, n-butylalcohol, anti-2-hexene aldehyde, hexyl alcohol, anti-2-methyl butyric acid hexyleneglycol, ethyl ester, benzene, formaldehyde and ethanol or methanol can also be checkedout.2. With4-methyl-2-amyl alcohol as internal standard, the13kinds aromacomponents in the apple essence were determinated by GC qualitative analysismethod,Sample recovery rate is range from99.75%to100.60%by validating theaccuracy, precision(including repeatability and intermediate precision), linear,quantitative limit,which are within the acceptable range. the results show that thequantitative analysis method can meet the requirements of the national standard.3. The effect of different production factors on the quality of the apple essence isthat the higher is the apple rotten fruit rate, the higher is the methanol content in the appleessence, it resultes in decrease of the ratio of ethanol and methanol. At the sameconcentration multiple, the anti-2-hexene aldehyde content in the essence is decliningwith increasing maturity of raw apple and increasing wiith extending ofpreconcentration time, but the ethanol/methanol value.in the essence has not obvious changed. the anti-2-hexene aldehyde in the essence is gradually reduced to zero withextending of frist spreeing downtime. The methanol content in the essence recoveredfrom the fruit pulp which was pretreated without pectase was1/10of the methanolcontent in the essence recovered from the fruit pulp which was pretreated with pectase,The methanol content in the essence recovered from the fruit slurry tank with inlet andoutlet at the same time was14.29%of the methanol content in the essence recoveredfrom the fruit slurry tank with once input and output.. the anti-2-hexene aldehyde contentin the essence is increased with enhancing concentration multiples of the essence anddecreased with increasing storage temperature. So higher concentration multiples andlower storage temperature can be used to enhance anti-2-hexene aldehyde content inthe essence.The research method in the paper has innovative in aroma compositiondetermination and quality influencing factors study of the apple essence withSPME-GC-MS and GC qualitative analysis at4-methyl-2-amyl alcohol as internalstandard. The research result has some guidance value in production and quality controlof natural apple essence.