Analysis of volatile components of Jingbai pear in different production areas of Beijing

The objective of this study was to understand the natures of aromatic components of Jingbai pear,which may be benefit for improving the quality of fruits and opening the secondary metabolites.The volatile components of Jingbai pear from Fangshan,Daxing and Changping production areas were analyzed with the method of head space-solid phase microextraction and Gas Chormatography-Mass Spectrometry(GC/MS).Fifty four compounds were identified,31 in Jingbai pears from Fangshan,32 from Daxing,36 from Changping.All the pears contain 10 main components such as acetic acid,hexyl ester,alpha-Farnesene,Butanoic acid,hexyl ester,Butanoic acid,methyl ester,Acetic acid,butyl ester,1-Hexanol,Ethanol,Butanoic acid,ethyl ester,Hexanoic acid,ethyl ester,Butanoic acid,2-hexenyl ester(E).Both the type and relative amount of aroma components were dependent on the gene and the growing condition.