Analysis of Fragrance in Golden-sun Apricot at Different Ripe Stage

The aroma components of Golden-sun apricot were studied at commercial ripe and tree ripe stage by HS-SPME(headspace solid phase microextraction) and GC-MS.47 compounds were identified and the main components were alcohols,aldehydes,esters,ketones and acids.The diversity of aroma constituents and content at different ripe stages were great.33 compounds were identified at commercial ripe stage,accounting for 82.37% of the total peak area.The main components are Acetic acid,hexyl ester;4-Hexen-1-ol,acetate;Glyoxylic acid;6-Methyl-5-heptene-2-one;(E)-2-Hexen-1-ol;1,2-Benzenedicarboxylic acid,diethyl ester;2-(1-methylethyl)-Cyclohexanol;(Z)-3-Hexen-1-ol;3,7-dimethyl-1,5,7-Octadien-3-ol;2,6,6-trimethyl-1-Cyclohexene-1-carboxal dehyde.18 compounds were identified at tree ripe stage,being 71.84% of the total peak area.The main components are(Z)3-Hexen-1-ol acetate;Glyoxylic acid;Acetic acid,hexyl ester;10-phenyl-4,8-(Methaniminomethano) naphthalene-9,11-dione;1,2,4-trimethyl-Benzene;Naphthalene;2-Benzothiophene.