|Table of Contents|

Analysis of GC-MS on Fruit Aroma Components of ‘Hanxiang’ Pear During Different Storage Periods(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年22期
Page:
32-35
Research Field:
Publishing date:

Info

Title:
Analysis of GC-MS on Fruit Aroma Components of ‘Hanxiang’ Pear During Different Storage Periods
Author(s):
WANG Qiang1; ZHANG Mao-jun1; YAN Xing-kai1; LI Hong-lian1; DING Li-hua1; XING Guo-jie2
1.Pomology Institute,Jilin Academy of Agricultural Sciences,Station of Pomology(Jilin,Northeast Region),Ministry of Agriculture,Gongzhuling,Jilin 136100;
2.Biotechnology Research Center,Jilin Academy of Agricultural Sciences,Changchun,Jilin 130033
Keywords:
’Hanxiang’ pear; fruit; GC-MS; aromatic components
PACS:
S 661.2
DOI:
-
Abstract:
Taking‘Hanxiang’pear fruit as test material,the technique on the aroma components during different storage periods and their relative content were analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that‘Hanxiang’pear fruit had 32 aromatic substances of 7 types,including 19 kinds of esters,3 kinds of alcohols,3 kinds of aldehydes,3 kinds of alkanes,2 kinds of olefin,1 kind of ketones and 1 kind of heterocyclic substance.As the storage period extend to fruit pulp softening,fruit aroma substances of alcohols,aldehydes,alkanes,alkenes and ketones convert to esters.The esters play a leading role in the fruit aroma of‘Hanxiang’pear,which including hexanoate,Hexyl acetate,Ethyl-2-Methylbutyrate,(E)-2-hexene-1-alcohol acetate and Ethyl caprylate.

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Last Update: 2014-08-06