Abstract: The volatile components and aroma active components in physalis fruits were identified, the contribution of individual volatile components to the overall aroma was comprehensively evaluated, and the key aroma components were determined by solid phase microextraction extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) combined with gas chromatography-olfactometry (GC-O) based on odor activity values (OAVs). The results showed that a total of 43 volatile components were determined in physalis fruits. Ten main aroma active substances (OAV > 1) were identified, including four aldehydes and ketones (n-hexanal, methylthiopropionaldehyde, trans-2-cis-6-nonadienal, and 1-octene-3-one), whose aromas are described as grassy, potato chip-like, cucumber-like, and mushroom-like, respectively; five ester compounds (methyl-2-methyl methyl propionate, methyl butyrate, methyl 2-methyl butyrate, methyl ethyl butyrate, and methyl decanoate), whose aroma are described as floral, fruity, apple-like, stimulating fruity, and wine-like, respectively; and one furan compound (2-pentylfuran), whose aroma is described as caramel-like. In the GC-O method, four trained judges mainly identified the “apple-like aroma” of methyl 2-methylbutyrate, the “potato chip-like flavor” of methylthiopropionaldehyde and the “grass flavor” hexanal. Through the qualitative and sensory quantitative descriptive analysis, it was found that methyl 2-methylbutyrate, methylthiopropionaldehyde and hexanal were the main aroma components.

Key words: Physalis pubescens L.; aroma; gas chromatography-mass spectrometry; gas chromatography-olfactometry