Analysis of Aroma Compositions in ‘Hutai No.9’ Grape Fruit at Hanging in the Vine Time by GCMS(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Analysis of Aroma Compositions in ‘Hutai No.9’ Grape Fruit at Hanging in the Vine Time by GCMS

Author(s):: LIANG Yan-ying; ZHANG Li; WANG Hua; College of Ecology，Northwest Agricultural and Forestry University，Shaanxi Engineering Research Center for Viti-iniculture，Yangling，Shaanxi 712100

Abstract:: The aroma compositions in ‘Hutai No.9’ grape fruit at hanging in the vine time were extracted by solid phase micro-extraction (SPME) and were separated and analyzed by GC-MS.The rusults showed that 97 volatile components were identified in ‘Hutai No.9’ grape respectively，7 kinds of aldehydes，16 kinds of ketone material，12 acid material，15 kinds of alcohol kind material，24 ester kind material，and kind of hydrocarbons and 10 kinds of heterocyclic compounds.With the hanging in the vine time，the main composition of fruit aroma by aldehydes，ketone gradually translated into ester，and finally showed the tropical fruit sweet primarily with ester，with part of the green sweet characteristics sent out by alcohol.

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Last Update: 2014-08-31