Aroma Compounds Change of Pyrus sinkjorgensis Yü during Ripening Stage
With Pyrus sinkjorgensis Yü as experimental materials,the solid-phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS) were used to identify and quantify the volatile aroma components of Pyrus sinkjorgensis Yü during ripening stage.The results showed that,9 major categories of 132 kinds of volatile aroma compounds including esters,alcohols,ketones,aldehydes,ethers,acids,phenols,olefins and alkanes were determined during fruit ripening.There were significant differences in types and relative contents of volatile compounds of the fruits among green fruiting stage(0 d),yellowing stage(4 d),softening stage(8 d) and maturing stage (12 d).The relative contents of ester components reached to the highest in the later softening stage,the change of alcohols was less than esters,the relative contents of alcohols dropped to the lowest in maturing stage,both esters and alcohols species in maturing period were less than in green fruiting stage,alcohols types changes were more than esters,which indicated that,Pyrus sinkjorgensis Yü had different olfactory sensory characteristics endowed by unique volatile compounds in each period.
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万方数据
维普
