Abstract: A method based on headspace solid-phase microextraction (HS-SPME) has been developed to analyze the volatile compounds in fruit. The application of SPME for flavor analysis in “Okuba” peach has been studied. One-way ANOVE (analysis of variance)design for extraction effects of different NaCl contents, temperature and time use 100 μm PDMS (polydimethylsiloxane) fiber has been obtained. The optimum extraction conditions of SPME- GC are 40 ℃ extracting temperature, 40 min extracting time, and 0.3 g/ml added sodium chloride. The effects on aroma extraction gradually decreased in the order of: NaCl > temperature > time based on orthogonal design data. The main flavor standard samples of peach show excellent linear relationship and all of R2 values are higher than 0.98 under above conditions. The standard samples recovery rate is between 70.4%～99.6%, the linear range are between 0.5～56 ng/ml, and the minimum detectable quantities are less than 0.25 g/ml. The results showed that this method has high sensitivity, accuracy and precision as well as good liner relationship. Application of headspace solid-phase microextraction-GC-MS for flavor analysis of “Okuba” peach fruits showed that the flavors include aldehyde, ketone, alcohol, ester, lactone, hydrocarbon and so on. The main volatile flavor compounds of peach fruits’ are hexanal, trans-2-hexenal, benzaldehyde, linalool, β -ionone, γ-decalactone andδ-decalactone in 46 criticaled compounds.

Key words: headspace solid-phase microextraction (HS-SPME), volatile flavor compound (VFC), peach fruit