Abstract: The aroma components of Nanguo pear peel, pulp, intact fruit and cracked fruit were determined by solid phase micro- extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The intact fruit contained more kinds of aroma components than the cracked fruit. Eighteen aroma components were identified in the intact fruit, mainly including ethyl acetate (1.49%), butanoic acid, ethyl ester (7.48%), acetic acid, 2-methylpropyl ester (1.43%), hexanoic acid, methyl ester (1.46%), hexanoic acid, ethyl ester (41.76%), acetic acid, hexyl ester (11.78%), 2-octenoic acid, ethyl ester (1.07%), octanoic acid, ethyl ester (6.73%) and alpha-farnesene (21.6%). There were 5 aroma components common to both the peel and pulp of Nanguo pear with a difference in the relative contents. The most abundant compound in the peel and pulp was ethyl caproate, accounted for 46.89% and 35.2%, respectively.

Key words: Nanguo pear, aroma component, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)