Changes in Composition and Content of Aromatic Components in Three Nectarine Fruits at Color and Ripe Stage

摘要

The aim of this experiment was to analyze the changes in composition and content of aromatic components of three sweet nectarine cultivars during fruit maturation period. The aromatic components were collected using headspace solid phase microextraction (HS-SPME).and analyzed by gas chromatograph-mass spectrophoto- meter(GC-MS). Results showed that 41 components were identified from the sample extracts. 19 and 39 unique components were detected at color stage and ripe stage. Esters, alcohols and aldehydes were 14,9,8 respectively, and were the major constituents. 17 same aromatic components were present in 3 nectarine fruits. Ethyl alcohol, (E)-2hexen-l-ol, 1-hexanol, 2-hexenal, hexanal and (E)-2hexen-l- ol-acetate were the predominant aroma, and their content was different in the three nectarine fruits. 'Yanguang', 'Qiannianhong' and 'Chunguang' had 7, 3 and 9 unique aromatic components, respectively. The kind of aroma and their content were different evidently at two maturity stages in the same nectarine cultivars.