SPME-GC-MS Analysis of Aroma Constituents of Nanguo Pear Peel,Pulp,Intact Fruit and Cracked Fruit

The aroma components of Nanguo pear peel,pulp,intact fruit and cracked fruit were determined by solid phase micro-extraction(SPME) and gas chromatography-mass spectrometry(GC-MS).The intact fruit contained more kinds of aroma components than the cracked fruit.Eighteen aroma components were identified in the intact fruit,mainly including ethyl acetate(1.49%),butanoic acid,ethyl ester(7.48%),acetic acid,2-methylpropyl ester(1.43%),hexanoic acid,methyl ester(1.46%),hexanoic acid,ethyl ester(41.76%),acetic acid,hexyl ester(11.78%),2-octenoic acid,ethyl ester(1.07%),octanoic acid,ethyl ester(6.73%) and alpha-farnesene(21.6%).There were 5 aroma components common to both the peel and pulp of Nanguo pear with a difference in the relative contents.The most abundant compound in the peel and pulp was ethyl caproate,accounted for 46.89% and 35.2%,respectively.