Abstract:

Agricultural mulberry, Dashi mulberry, Hongguo 2 mulberry and Hongguo 1 mulberry were used as raw materials. The aroma components in mulberries from different varieties were extracted by solvent extraction and analyzed by gas chromatography- mass spectrometry (GC-MS). Results indicated that 42, 51, 44 and 46 volatile components from agricultural mulberry, Dashi mulberry, Hongguo 2 mulberry and Hongguo 1 mulberry were identified, respectively. Long chain fatty acid, fatty acid-ester, fatty alcohol, aromatic alcohol, fatty aldehyde and fatty ketone were the major aromatic components. The relative content of long chain fatty acid in mulberries were quite high and the long chain fatty acid was the most important aromatic precursor. The principal aroma components in mulberries were composed of hexaldehyde, nonanal, hexanol, 1-butanol, 3-methyl-2,3-butanediol, phenylethanol and 3-hydroxy-2-butanone. In addition, each variety of mulberries also has its own unique aroma components.

Key words: mulberry, variety, aroma component, gas chromatography-mass spectrometry (GC-MS)