Studies on aroma compounds of "Jinhuang" mango at fully ripening stage of fruit

The aroma compounds of Jinhuang mango fruit at fully ripening stage were extracted by headspace solid-phase micro-extraction(HP-SPME) technique and analyzed by Gas Chromatograph-Mass Spectrum(GC-MS).Twenty-two aroma compounds were identified and the main compounds were E-3-bromo-2,6,10,15,19,23-hexamethyl-6,10,14,18,22-tetracosapentaen-2-ol and 3-carene,the relative contents of which were 20.57% and 11.50%,respectively.Moreover, there are mainly alcohol,acids and terpenes and so on in all aroma compounds,and the relative contents of which were 25.76%、24.42%、18.18%,respectively.