2010•Yunnan Daxue xuebao. Shehui kexue banRequires access

Analysis aroma components in seven kinds of pears by SPME coupled with GC-MS

Tao Chen, Daoping Wang, Xiaosheng Yang, YU Yue-sheng

Abstract

Aroma components in seven kinds of pears were investigated.Aroma components in pear were determined and analyzed by method of solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry(GC/MS).Fourteen components including ten esters and four alkenes were identified from seven kinds of pears.Major aroma components in pear were esters,minor were alkenes acetic acid hexyl ester and alpha-farnsene were the two main constituents.It was cleared that aroma components of esters and alkenes should be a guideline for quality evaluation of pears.

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Key concepts: Aroma, PEAR, Chromatography, Chemistry, Gas chromatography–mass spectrometry, Solid-phase microextraction, Acetic acid, Gas chromatography