Changes in Composition and Content of Aromatic Components in Three Nectarine Fruits at Color and Ripe Stage
The aim of this experiment was to analyze the changes in composition and content of aromatic components of three sweet nectarine cultivars during fruit maturation period. The aromatic components were collected using headspace solid phase microextraction (HS-SPME).and analyzed by gas chromatograph-mass spectrophoto- meter(GC-MS). Results showed that 41 components were identified from the sample extracts. 19 and 39 unique components were detected at color stage and ripe stage. Esters, alcohols and aldehydes were 14,9,8 respectively, and were the major constituents. 17 same aromatic components were present in 3 nectarine fruits. Ethyl alcohol, (E)-2hexen-l-ol, 1-hexanol, 2-hexenal, hexanal and (E)-2hexen-l- ol-acetate were the predominant aroma, and their content was different in the three nectarine fruits. Yanguang, Qiannianhong and Chunguang had 7, 3 and 9 unique aromatic components, respectively. The kind of aroma and their content were different evidently at two maturity stages in the same nectarine cultivars.
Nectarine Fruit Aroma HSSPME GC-MS
Zhang Zhi-wen Qin Ling Cai Ai-jun Lin Xiao-hu Qi Yan-ling
Department of Life Science,Hebei Normal University of Science & Technology,066004 Qinhuangdao,China
国际会议
2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)
北京
英文
122-125
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）