Principle component analysis and classification of aroma components of six apple cultivars

Aroma characteristics of six apple cultivars were comprehensively analyzed.The aroma components were collected using head-space solid phase microextraction(HS-SPME),analyzed by gas chromatograph-mass spectrophotometer(GC-MS).Characteristic aromas of six cultivars of apple were determined.Principle component analysis showed that Hexyl acetate,Hexyl-2-methylbutyrate,Butyl acetate,Isoamyl acetate,Hexyl hexanoate,and Hexanal were the main discriminating variables for classification of apple aroma.The main aroma components of 6 apple cultivars were all aldehydes.The first type was aldehydes strong flavor,to which aroma of Avrolles apple belonged,as its high aroma content concentration about 2～4 times as much as that of other types.The second type was aldehyde soft flavor,to which apple fruit aroma of Granny Smith,Ralls,Judeline,and Judaine belonged,as their simple aroma components and low content.The third type was green banana flavor,to which aroma constitutes of White Winter Pearmain apple belonged,as its high content of banana esters components.