Characterization of Volatile Constituents of Chinese Hawthorn (Crataegus spp.) Fruit Juices

摘要

All hawthorn fruits used in this study were collected from four provinces of the China namely Shandong, Shanxi, Hebei, and Liaoning. Hawthorn fruits were prepared for hawthorn fruit juices. Volatile compounds in the juices of 12 cultivars of hawthorn were determined by gas chromatography and mass spectrometry (GC-MS) coupled with headspace solid-phase micro-extraction (HS-SPME) method. Semi-quantitative analysis was employed for the analysis of volatile constituents in hawthorn juice. Among 61 volatile compounds detected in the 12 samples, 21 volatiles were found in all samples. Esters and alcohols were the main volatiles present in the hawthorn fruit. Aldehydes, aromatic compounds, furans, terpenes, acids, and sulfurs also made great contributions to the total volatiles of the hawthorn fruits. Ethyl acetate, 3-methylbutanol, 3-octanone, acetic acid, furfural, dimethyl sulfide, and p-menth-1-en-8-ol were suggested to the major volatile compounds in all samples. For most volatile compounds identified in the current research, their content in sample 7 was highest than the others and the sample with lowest contents was sample 6.