Abstract:

The aroma components of bagged or non-bagged Anyue lemons, including their peels and pulps, were detected and analyzed by solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Simultaneously, the effect of bagging technology were analysed on the aroma components. Components semi-quantitative evaluation was carried out by comparing peak area of each compound with that of the internal standard. The results showed that volatile compounds mainly were consisted of hydrocarbons, alcohols, aldehydes, esters and ketones in a mass to little of sequence. The aroma components in peel always were more abundant than in pulp whether been bagged or not. Aroma quality of lemon was mainly reflected in peel. Compared with non-bagged lemons (CK), the types of the majority volatile compounds would be hardly changed, and the relative contents of oxygenated compounds were reduced after bagged, whose decrement was under 2.91%. So bagging would lower the aroma quality of lemon, but not serious. The tow isomers and points of Citral, whose relative amounts possess a conclusive lemon odor, had stable mass ratios of neral and geranial, which are about 2-3 in peel and 1-2 in pulp.