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GC-MS ANALYSIS OF VOLATILE CONSTITUENTS IN SOME LATE-MATURING PEACH CULTIVARS FRUITS

Xuesen Chen

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Abstract

The aroma components of some Late-maturing peach cultivars were extracted by static headspace(HS) and Solid Phase Micro-extract(SPME)analyzed by GC-MS.The results were as follows,① the results of two extraction methods(HS and SPME) are in agreement,Yimengshuanghong,Zhonghuashoutao,Taowangjiujiu and Qingzhoumitao are based on the highest content of esters,so they could be classified as an ester-type peach;②esters content in Yimengshuanghong was 2.009 μg · g-1,significantly higher than that of Zhonghuashoutao(0.624 μg ·g-1) and Taowangjiujiu(0.832 μg ·g-1);③There were differences in both aromatic components and contents among some Late-maturing peach cultivars fruits,so aroma was one of the important criterions in evaluation of Late-maturing peach in peach breeding.

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What this paper is about

The aroma components of some Late-maturing peach cultivars were extracted by static headspace(HS) and Solid Phase Micro-extract(SPME)analyzed by GC-MS.The results were as follows,① the results of two extraction methods(HS and SPME) are in agreement,Yimengshuanghong,Zhonghuashoutao,Taowangjiujiu and Qingzhoumitao are based on the highest content of esters,so they could be classified as an ester-type peach;②esters content in Yimengshuanghong was 2.009 μg · g-1,significantly higher than that of Zhonghuashoutao(0.624 μg ·g-1) and Taowangjiujiu(0.832 μg ·g-1);③There were differences in both aromatic components and contents among some Late-maturing peach cultivars fruits,so aroma was one of the important criterions in evaluation of Late-maturing peach in peach breeding.

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Available abstract

The aroma components of some Late-maturing peach cultivars were extracted by static headspace(HS) and Solid Phase Micro-extract(SPME)analyzed by GC-MS.The results were as follows,① the results of two extraction methods(HS and SPME) are in agreement,Yimengshuanghong,Zhonghuashoutao,Taowangjiujiu and Qingzhoumitao are based on the highest content of esters,so they could be classified as an ester-type peach;②esters content in Yimengshuanghong was 2.009 μg · g-1,significantly higher than that of Zhonghuashoutao(0.624 μg ·g-1) and Taowangjiujiu(0.832 μg ·g-1);③There were differences in both aromatic components and contents among some Late-maturing peach cultivars fruits,so aroma was one of the important criterions in evaluation of Late-maturing peach in peach breeding.

Key concepts: Aroma, Cultivar, Horticulture, Chemistry, Extraction (chemistry), Gas chromatography–mass spectrometry, Solid-phase microextraction, Botany

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