Analysis of Aromatic Constituents of Yuanhuang Pear and Whangkumbae Pear

Abstract

Abstract: The essential substances from Yuanhuang pear and Whangkumbae pear were obtained by using solid phase microextraction (SPME) respectively,and their chemical components were separated and identified by GC-MS respectively. The experimental results demonstrate that the main aromatic components of Yuanhuang pear are ethyl acetate,ethanol,alpha-farnesene,hexanoic acid,ethyl ester,butanoic acid,ethyl ester,octanoic acid,ethyl ester and butanoic acid,2-methyl,ethyl ester. The aromatic main components of Whangkumbae pear are ethyl acetate,ethanol,alpha-farnesene,hexanoic acid,ethyl ester,butanoic acid,ethyl ester and butanoic acid,2-methyl,ethyl ester.

Key words: Yuanhuang pear, Whangkumbae pear, essential substance, solid phase microextraction, GC-MS

XIN Guang, ZHANG Bo, LI Tie-Chun. Analysis of Aromatic Constituents of Yuanhuang Pear and Whangkumbae Pear[J]. FOOD SCIENCE, 2008, 29(10): 505-507.

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Analysis of Aromatic Constituents of Yuanhuang Pear and Whangkumbae Pear

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