Analysis of the Volatiles and Aroma of the Juice of Three Varieties of Pummelo in Fujian Province

Volatiles of Guanxi pummelo juice,Pinghe red pummelo juice and Duwei pummelo juice were extracted by solid-phase micro-extraction and analyzed by gas chromatography equipped with a mass spectrometer( SPME- GC- MS),and their odor activity values( OAVs) were calculated. A total of 23,17,16 volatile compounds were identified and quantified in these three juices,respectively.( E)-3-hexen-1-ol( 765. 26 μg/L) was the most dominant volatile component in Guanxi pummelo juice. However,Pinghe redpummelo juice was rich in hexanal( 175. 21 μg /L). High concentration of d-limonene( 21. 99 μg /L) was found in Duwei pummelo juice. According to the results of odor activity values,1-octen-3-ol,hexanal and ethyl 2-methylbutanoate were the odour characteristic components,creating mushroom,green,floral and sweet odor in Guanxi pummelo juice. Hexanal,decanal,( Z)-3-hexenal,octanal and linalool were the characteristic aroma components of Pinghe red pummelo juice,contributing to the green,fruit,lemon,floral and sweet notes of its aroma. In Duwei pummelo juice,decanal and hexanal were detected as potent odorants with fruit and green aroma.