Analysis of Aroma Components from Peels of Different Lemon Varieties by GC-MS

doi:10.7506/spkx1002-6630-201306039

Abstract

Abstract: The aroma components from lemon peels of different varieties such as rough lemon, eureka lemon and meyer lemon grown in same condition were detected and analyzed by solid phase micro-extraction (SPME) coupled with GCMS. Semi-quantitative evaluation of aroma components were carried out by comparing peak area of each compound and its internal standard. The results showed that 67, 65 and 65 flavor compounds were identified in the peels of eureka lemon, meyer lemon and rough lemon, respectively. Volatile compounds mainly included sesquiterpene hydrocarbons, alcohols, aldehydes, esters and ketones. The difference of aroma compounds in lemon was determined by genotype. Therefore, eureka lemon has higher sensory quality than meyer lemon and rough lemon.

Key words: lemon, aroma components, HS-SPME, GC-MS

CLC Number:

TS207.3

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