Detection of Aroma Components i’nJingyan ’Peach by Headspace Solid-phase Micro-extraction and GC-MS

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (6): 304-307.

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Detection of Aroma Components i’nJingyan ’Peach by Headspace Solid-phase Micro-extraction and GC-MS

DENG Cui-Hong, LI Li-Ping, HAN Tao, YANG Liu, DI Shu-Jia

1.Department of Food Science, Beijing Agricultural College, Beijing 102206, China; 2.College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China; 3.Beijing Key Laboratory for Application of New Technology in Agriculture , Beijing 102206, China

Online:2008-06-15 Published:2011-08-26

Abstract

Abstract: Headspace solid-phase and micro-extraction combined with GC-MS (HS-SPME-GC-MS) were employed to detect main aroma components i’nJingyan’peach fruit. The results showed that the 67 main components i’nJingyan’peach fruit are alcohols, esters, lactones, aldehydes, ketones, hydrocarbon, etc. Among of them, the main aroma components of peach fruits are hexanal, thans-2-hexenal, γ-decalactone, δ-decalactone, β-ionone, γ-decalactone, benzaldehydein, dihydro-β-ionol, butylated hydroxytoluen, cineole, which account for 98.1 % of the total ions.

Key words: &rsquo, Jingyan&rsquo, peach； aroma components； HS-SPME； GC-MS；

DENG Cui-Hong, LI Li-Ping, HAN Tao, YANG Liu, DI Shu-Jia. Detection of Aroma Components i’nJingyan ’Peach by Headspace Solid-phase Micro-extraction and GC-MS[J]. FOOD SCIENCE, 2008, 29(6): 304-307.

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Detection of Aroma Components i’nJingyan ’Peach by Headspace Solid-phase Micro-extraction and GC-MS

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