2011•Gansu Nongye Daxue xuebaoRequires access
Determination of aroma components of 8 cultivars of apple fruit by SPME and GC-MS
Luo Yanan
Open publisher page 1 citations
Abstract
Aroma components of 8 cultivars of apple fruit were determined by the method of solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC/MS).33 components consisted of 28 esters,3 alcohols and 2 alkenes were identified from 8 cultivars of apple.The common and major compounds included n-butyl 2-methylbutylate,hexyl 2-methylbutyrate,hexyl caproate and a-farnsene.It is suggested that components n-butyl 2-methylbutylate,hexyl 2-methylbutyrate,hexyl caproate and a-farnsene can be guided as the components for quality evaluation of apple fruits.