Analysis of Aroma Components in Different Orchid Varieties

Gas Chromatography-mass spectrometry(GC-MS) was used to determine aroma components in five orchid varieties.Results showed that there were obvious differences in both components and relative contents among the five orchids.The aroma properties in Den.Little Green Apples depended on ethyl acetate,hexanal,(E)-2-hexenal,3-hexen-1-ol and butylated hydroxytoluene,and apple odor was probably originated from ethyl acetate and(E)-2-hexenal.The main components in Onc.Sweet Sugar were 3,7-dimethyl-1,3,6-octatriene,3,7-dimethyl-2,6-octadien-1-ol and 3,7-dimethyl-1,6-octadien-3-ol,and their total relative content was 84.57%.The characteristic constituents of aroma in Cym.Miss Taipei were not obvious,and the relative content of each aroma property was below 5% besides 2-ethyl-butanal and 4-methyl-phenol.There were 50 aroma components in Phal.Taida Salu and the relative content was 87.01%.The main components were hexane,3-hexen-1-ol,copaene and formic acid hexyl ester.There were 37 aroma components in Blc.Sung Ya Green 'green world',and the main components were(E)-2-hexenal,3-hexen-1-ol,(E)-2-hexen-1-ol,propyl-cyclopropane,2-n-butyl furan and-3,7,11-trimethyl-1,6,10-dodecatrien-3-ol.