Abstract: The volatile compositions of fresh and cured bergamot were analyzed by ultrasonic-assisted steam distillation coupled with GC-MS. The extraction rates of essential oil from fresh and cured bergamot were 0.76% and 0.32%, respectively. A total of 31 compounds were identified from fresh bergamot and (Z)-2,3-butanediol, (E)-2,3-butanediol, D-limomene, terpinene, α-terpineol, neroli and trans-geraniol were predominant among them. During the process of curing, the loss of unsaturated alkenes was remarkable, and 6 unsaturated alkenes showed undetectable levels. However, the contents of (Z)-2,3- butanediol and (E)-2,3- butanediol showed a notable increase as a result of carbohydrate fermentation, which was responsible for the strong sweet flavor of cured bergamot.

Key words: bergamot, volatile fragrant compound, GC-MS