Abstract:

The chemical components of volatile flavor compounds of fresh and dried honeysuckle
were analyzed. The volatile constituents of them were compared and analyzed by Headspace Solid–Phase
Micro extraction and gas chromatography–mass spectrometry. The results showed that 67 volatile
compounds of these 4 flower buds were identified by this identification method. Forty-eight and 46
volatile compounds were detected among flesh honeysuckle and red honeysuckle；Thirty-four and 37
volatile compounds were identified among dried honeysuckle and red honeysuckle. In these samples，the
dominant components were Tricyclo[3.2.1.0（1,5）]octane，beta-Linalool，5-methyl-2-hexanol and
Hexadecane. Combined with the special volatile substances，formed their own aroma characteristics.
Besides，the mainly volatile compounds of red honeysuckle are hydrocarbons，alcohols and ketones，the
content of beta-Linalool is significantly higher than the honeysuckle. During the process from fresh to
drying，hydrocarbon and esters of volatile compounds were decreased，aldehydes and alchols ketones
volatile subatances were increased significantly.

Key words: honeysuckle , red honeysuckle , headspace solid-phase micro extraction , gas
chromatography–mass spectrometry, volatile flavor compounds