HS-SPME-GC/MS analysis of aroma components in'Hujingmilu'and'Baili'peach
Aroma is one of the important indexes to evaluate fruit quality,the composition of different aroma substances in the fruit makes the fruit show a unique flavor.In this study,the middle and late mature peach varieties'Hujingmilu'and'Baili'were used as experimental objects,and the volatile aroma components of the two peach varieties were extracted,analyzed and identified by head space solid phase microextraction and gas chromatography coupled to mass spectrometry(HS-SPME-GC/MS).The results showed that the relative content of volatile compounds in'Baili'peach fruits was significantly higher than that in'Hujingmilu'peach fruits.However,C6 aldehydes and C6 alcohols with characteristic green incense components such as hexanal,hexenal,hexanol and hexenol were detected in the two peach varieties,and esters with characteristic fruit flavor components,such as hexyl acetate,γ-caprolactone,R-γ-decanolactone,8-decalactone and γ-dodecanolide.In addition,the aroma activity value(OAV)of each aroma substance was calculated according to the aroma threshold.Among the aroma components of'Hujingmilu'fruits and'Baili'fruits,10 and 13 kinds of aroma active components with OAV＞1 were identified,respectively.The OAV of hexanal were relatively high,and it was significantly higher in the'Baili'peach fruits than in the'Hujingmilu'peach fruits;the OAV of linalool in'Hujingmilu'peach fruits was higher than that in most'Baili'peach fruits.
万方数据
维普
