Abstract:

In this study, the volatile compounds of Chinese toon shoots from three cultivars, Ximu red from Yantai
city of Shandong province, Jiaozuo red from Jiaozuo city of Henan province and Heiyou purple from Taihe county of
Anhui province were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by GC-MS. The
maximum extraction efficiency was obtained after 30 min of extraction at 40 ℃ for using 65 μm polydimethylsiloxane/
divinyl benzene (PDMS/DVB) fiber. Besides, the mechanism for the differences in their flavor characteristics was
analyzed. The results indicated that thiophenes (61.613%) and terpenes (19.179%) were the major compounds from the
Ximu red cultivar, while terpenes (52.137%) and thiophenes (32.054%) were the major compounds from the Jiaozuo
red cultivar. Different from the former two, terpenes (74.880%) and esters (19.496%) were the major compounds in the
Heiyou purple cultivar. The contents of thioethers, thiophenes, thioesters and thiopyran in the three cultivars followed a
decreasing order: Ximu red, Jiaozuo red and Heiyou purple, while this was an increasing order for aldehydes, alcohols,
ethers, esters and terpenes.

Key words: Toona sinensis, famous cultivar, volatile compounds, headspace solid-phase microextraction (HSSPME), gas chromatography-mass spectrometry (GC-MS)