Abstract: In this study, the quality and aroma components of Jincheng oranges during the periods of growth and development were evaluated by solid-phase micro-extraction (SPME) coupled to GC-MS. The results showed that 76 aroma volatile compounds were identified during the growth and development periods. Meanwhile, 40, 41, 36, 38 and 39 aroma volatile compounds were detected during five development periods, respectively, which were aldehydes, alcohols, esters and terpenes. The relative contents and number of aldehydes increased at first and then decreased. In contrast, esters kept an increasing trend during the whole development process. The contents of soluble solids, vitamin C and reducing sugar exhibited an increasing trend during the period of development although titratable acid showed an initial decrease followed by an increase.

Key words: Jincheng orange, aroma component, quality parameters, fruit development