FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 455-461.

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Study on Aromatic Components of Fresh Litchi and Dried Litchi

 CAI  Chang-He, GUO  Ji, ZENG  Qing-Xiao   

  1. 1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Pomology Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper.29,43 and 36 aromatic components were detected from three samples,respectively.The highest relative content with all aromatic compo-nents was alkene in three samples.And it is 74.92%,42.64% and 67.25%,respectively.

Key words: fresh litchi, dried litchi, aromatic components, SPME, GC-MS