Solid Phase Microextraction- GC-MS Analysis of Fruit Aroma Components of Peach Cultivars

ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (5): 1071-1074.

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Solid Phase Microextraction- GC-MS Analysis of Fruit Aroma Components of Peach Cultivars

Li Ming¹;Wang Liping²;Zhang Yang¹;Wang Jianxin^1*

(¹School of Chem ical and Material Engineering, Southern Yangtze University, Wuxi, Jiangsu 214036, China; ² Testing and Analysis Center, Southern Yangtze University, Wuxi, Jiangsu 214036, China)

Received:2005-10-24 Revised:2006-04-10 Online:2006-10-25 Published:2006-10-25

Abstract

Abstract: The fruit aroma components in three mature periods of peach cultivars ‘Beinong ’,‘Baifeng’and ‘Baihua’were extracted by solid phase microextraction ( SPME) combined with GC-MS.The results showed that there were 60, 69 and 73 aroma components in the three cultivars, rep resenting
94.41% , 96.39% and 96.11% of the total peak area, respectively. Esters, alcohols, aldehydes, and lactones were the major constituents. It was also found that‘Beinong’, ‘Baifeng’and ‘Baihua’had 8, 12 and 16 unique components, respectively. All 43 constituents were found common in the three cultivars. The results indicated that the aroma of‘Baifeng’was the strongest, then was‘Baihua’, and‘Beinong’was the weakest. The contents of hexenal, hexenol derivatives and lactones could be used for identification of peach fruit aroma as important quality indexes.

Key words: Peach, Fruit, Cultivar, Aroma component, Solid phase microextraction, GC-MS

Li Ming;Wang Liping;Zhang Yang;Wang Jianxin. Solid Phase Microextraction- GC-MS Analysis of Fruit Aroma Components of Peach Cultivars[J]. ACTA HORTICULTURAE SINICA, 2006, 33(5): 1071-1074.

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Solid Phase Microextraction- GC-MS Analysis of Fruit Aroma Components of Peach Cultivars

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