Dynamic changes of aroma components of Jinkui kiwifruit during fruit development

The aroma components of Actinidia deliciosa cv. Jinkui were studied by using HS SPME (Headspace Solid-Phase Micro-Extractions) during fruit development. According to the analysis of GC/MS (gas chromatography/mass spectrometry), 55, 48, 47, 51 and 47 components were identified in June, July, August, September and October, respectively. They represented 99.07%, 96.33%, 99.96%, 99.99% and 99.96% of the total peak area. The main aroma components were esters, alcohols and aldehydes, indicated by classification analysis. Among of them, the change regularity of relative content of esters was decreased-increased-decreased during fruit development, and the maximum appeared in September, which was 73.26%. But the change regularity of relative content of both alcohols and aldehydes were increased-decreased-increased. The maximums appeared at July and August, which were 56.5% and 27.95% respectively. And some characteristics of aroma components of kiwifruit were detected such as ethyl acetate; butanoic acid, ethyl ester and hexanoic acid, ethyl ester etc.