Abstract:

The aroma components of ‘Aiganshui’ pear (Purys pyrifolia cv. ‘Aiganshui’) at different development stages were
analyzed by headspace-solid phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS). The results showed that the major aroma components were esters, aldehydes and alcohols. The content of
esters increased from 0.41% to 57.05% during fruit development, while the content of aldehydes initially increased to
the maximum level of 31.86% and then decreased. The content of alcohols changed with development time following an
M-shaped curve, showing a maximum level of 18.28%. Besides, hexanal, 2-hexenal, ethyl hexanoate, ethyl benzoate, ethyl
butyrate, ethyl butyrate, ethyl valerate, ethyl caprylate, butyric acid-2-ethyl propyl ester, and nonadecane were identified as
the characteristic aroma components of ‘Aiganshui’ pear.

Key words: ‘Aiganshui&rsquo, pear, fruit, aroma