ANALYSIS OF AROMA COMPOUNDS OF DIFFERENT VARIETIES OF SWEET ORANGE WITH SPME

Volatile aroma compounds of fresh sweet orange from different varieties were investigated using solid phase microextraction(SPME). The 50 /30 μm DVB /CAR /PDMS fiber was selected to be the optimum fiber among three different fibers. The optimum parameter for absorption of the volatile compounds on SPME fiber was 40 ℃ for 30 min in fresh orange juice with addition of 0.3 g/mL of NaCl. Forty-seven compounds were isolated and identified by capillary gas chromatography-mass spectrometry (GC-MS), including fifteen kinds of hydrocarbons,ten kinds of alcohols,nine kinds of aldehydes, nine kinds of esters and four kinds of ketones. Among the forty-seven odorants identified, ethyl butanoate, d-linonene, β-myrcene, octanal, decanal, α-pinene, citral and linalool consist of the typical aroma profile of sweet orange juice.