Detection of Aroma Components i'nJingyan 'Peach by Headspace Solid-phase Micro-extraction and GC-MS

Headspace solid-phase and micro-extraction combined with GC-MS (HS-SPME-GC-MS) were employed to detect main aroma components i'nJingyan'peach fruit. The results showed that the 67 main components i'nJingyan'peach fruit are alcohols, esters, lactones, aldehydes, ketones, hydrocarbon, etc. Among of them, the main aroma components of peach fruits are hexanal, thans-2-hexenal, γ-decalactone, δ-decalactone, β-ionone, γ-decalactone, benzaldehydein, dihydro-β-ionol, butylated hydroxytoluen, cineole, which account for 98.1 % of the total ions.