Researches on change of hemi-dried litchi fruits aroma components during storage

The aroma components in hemi-dried litchi fruits were trace extracted by head space solid-phase micro-extraction during storage.The aroma compounds were analyzed and identified by GC-MS.The results shows that there were 44,28,29kinds of aroma components,respectively,in the earlier,middle and later of the storage.And their relative total contents were 94.55%,88.7% and 93.19%,existing 14common aroma components.The mainly aroma components included alkene,aldehydes,alcohols,alkene,have the highest relative content,were 86.01%,81.22%and 87.75%among the three stages.During storage,the contents of olefin,aldehydes,alkanes,basic remain constant,alcohol content were slightly decreased,and the content of esters,acids were greatly reduced.The key aroma components for dry litchi decreased,including alkene,aldehydes,alcohols,1-octene-3alcohol,benzyl alcohol,neryl alcohol,4-Carvomenthenol,Styrene,a-gurjunene,limonene,beta-pinene,nonanal,hexana,Leaf aldehyde,and the content of unpleasant odor isoamyl alcohol remain unchange,benzoic aldehyde,furfural gradually increased,resulting the special aroma of the hemi-dried litchi fruits become weak and the unpleasant odor come to highlight.