Analysis of aroma components of 'Hongbaoshi' sweet cherry in tow rootstock.

【Objective】 The aroma components of 'Hongbaoshi' sweet cherry of two different rootstocks were compared,to provide theoretical basis for the production in the rootstock selection.【Method】 The headspace solid-phase micro-extraction coupled with capillarygas chromatography-massspectrometry(GC-MS) was used for the determination of volatiles in harvested ripe sweet cherry of 'Hongbaoshi' of two rootstock.【Result】 A total of 48 compounds were identified from the samples,alcohols,aldehydes,and esters were the major constituents.27compounds were identified in Hongbaoshi(Colt rootstock),representing 57.90% of the total peak area,and 23 kinds were in sole possession for it.The main contents were Alcohol,(E)-2-Hexen-1-ol,3-t-Butyl-oct-6-en-1-ol,Benzyl Alcohol.25 compounds were identified in Hongbaoshi(Jisaila rootstock),representing 62.65% of the total peak area,and 25 kinds were in sole possession for it.The main contents were Alcohol,(E)-2-Hexen-1-ol,3-t-Butyl-oct-6-en-1-ol,Hexyl acetate.【Conclusion】 The difference of rootstock on aroma components of sweet cherry was marked.(E)-2-hexen-1-ol;Hexanal,Hexyl acetate,(E)-Butanoic acid,2-hexenyl ester,3-t-Butyl-oct-6-en-1-ol were the characteristic aroma components of sweet cherry fruit.