GC/MS analysis of fruit aroma componentsof kiwifruit varieties

In the edible period of two kiwifruit varieties 'Kuimi' and 'Zaoxian',the Aroma components were extracted by solvent extraction.According to the analysis of gas chromatography/mass spectrometry,26 components in 'Kuimi' fruit were identified,they represented 99.08% of the total peak area.The main components were higher unsaturated esters,saturated fatty acids,olefine aldehydes,cyclonesm,farnesol and vanillin,etc;44 components were identified in 'Zaoxian' fruits and represented 96.08% of total peak area.They were mainly higher saturated and unsaturated fatty acids and esters,lower fatty acids and esters,menthanes,olefine aldehydes,etc.The common constituents included 2 Hexenal;2 Hexen l ol,(E) ;2,4 Hepadienal,(E,E) ;2,4 Decadienal,(E,E) ;1,3,6 Octatriene,(E,E) ;Octanoic acid and Hexadecanoic acid,etc,they formed the characteristic aroma of kiwifruits,but their relative contents showed considerable differences.The result indicated the same and different points of aroma components between kiwifruit varieties.These could be used for identification of kiwifruit varieties and quality judgement of edible and processing products.