Abstract:

The volatile components of fresh hawthorn were extracted by solid-phase microextraction and analyzed by gas
chromatography-mass spectrometry (GC-MS). Sixty-one volatile compounds were identified by comparison of their retention
indexes (RIs) with those of authentic standards or those previously reported in the literature, including 23 esters, 23
hydrocarbons, 5 alcohols, 4 aldehydes, 4 phenols and 2 ethers. The major volatile components were cis-3-hexenyl acetate,
hexyl acetate, methyl octanoate, 1-methyl-4-(1-methylethenyl) benzene, trans-2-hexenyl acetate, hexyl 2-methylbutanoate,
2,6,10-trimethyldodecane and tetradecane. Based on the odor characteristics of identified components, it can be known that
the ester compounds are characteristic volatile flavor components of fresh hawthorn.

Key words: hawthorn, volatile components, solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), analysis