ScholarLens Back to search
2015•Yaredai zhiwu kexueRequires access

Analysis of GC-MS on Fruit Aroma Components of Different Strawberry Cultivars

Zeng Xiang-gu

Open publisher page 0 citations

Abstract

The head space-solid phase microextraction and gas chromatography- mass spectrometry were applied to analyze aroma composition of five strawberry cultivars(Sweet Charile, Jingyao, Jingyu, Akihime, Toyonoka). The results indicated 59.36%—77.12% esters components exited in volatile components of five cultivars. Ethyl butanoate, ethyl hexanoate, linalool, furanone, methyl butanoate, methyl hexanoate, 2-heptanone and nerolidol were the most important aroma compounds in fruit of five cultivars.

About this research paper

What this paper is about

The head space-solid phase microextraction and gas chromatography- mass spectrometry were applied to analyze aroma composition of five strawberry cultivars(Sweet Charile, Jingyao, Jingyu, Akihime, Toyonoka). The results indicated 59.36%—77.12% esters components exited in volatile components of five cultivars. Ethyl butanoate, ethyl hexanoate, linalool, furanone, methyl butanoate, methyl hexanoate, 2-heptanone and nerolidol were the most important aroma compounds in fruit of five cultivars.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The head space-solid phase microextraction and gas chromatography- mass spectrometry were applied to analyze aroma composition of five strawberry cultivars(Sweet Charile, Jingyao, Jingyu, Akihime, Toyonoka). The results indicated 59.36%—77.12% esters components exited in volatile components of five cultivars. Ethyl butanoate, ethyl hexanoate, linalool, furanone, methyl butanoate, methyl hexanoate, 2-heptanone and nerolidol were the most important aroma compounds in fruit of five cultivars.

Key concepts: Aroma, Ethyl hexanoate, Nerolidol, Cultivar, Linalool, Chemistry, Gas chromatography–mass spectrometry, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Analysis of GC-MS on Fruit Aroma Components of Different Strawberry Cultivars — Research Paper | ScholarLens