Analysis and Comparison of Aroma Components in the Pericarp and Sarcocarp of Chaenomeles sinensis(Thouin)Koehne
To deeply investigated the aroma characteristics of Chaenomeles sinensis(Thouin)Koehne(Chi-nese Flowering Quince)and expand the utilization of C.sinensis(Thouin)Koehne,the aroma components from the pericarp and sarcocarp were extracted by steam distillation,and analyzed by gas chromatography-mass spectrometry(GC-MS).Among the 118 components be detected,there were 43 components be identified in the essential oil from pericarp,mainly aldehydes and esters,which were the main aroma components of C.sinensis(Thouin)Koehne.In addition,α-farnesene,β-ionone and dihydroactinidiolide also have important contributions to the aroma of C.sinensis(Thouin)Koehne.Among the 68 detected components,30 compo-nents of C.sinensis were identified in the essential oil from sarcocarp.Compared with the volatile oil from the pericarp,the sarcocarp contains lower of esters decreased,while β-ionone,dihydro-β-ionone,dihydrogen-β-ionol,and tran-and cis-theaspirane which assumed as carotenoid metabolites increased,giving the sarcocarp distinct aroma.
国家科技期刊平台
NSTL
万方数据
维普
