GC-MS was used to detect the volatile components of the bergamot fruit which it was fresh and preserved for 4 months, 6 months, and 21, 24, 22 kinds of components were identified respectively. Among them, D-limonene, γ-terpinene, α-terpineol, geraniol, terpinen-4-ol, nerol, linalool and 5,7-dimethoxycoumarin were the major constituents. The results indicated that the major volatile components were d-(+)- limonene and alpha-terpinene were existed in fresh bergamot fruits, the relative content of the two kinds of substance were 61.43% and 18.43% respectively. The major volatile components were alcohols and esters in pickle bergamot fruit (preserved for 4 months), between the relative contents was 38.10%, 33.64%, separately. The aroma components of the pickle bergamot fruit (preserved for 6 months) were alcohols as the main ingredients, its relative content was 64.84%, the a-terpineol, geraniol and nerol relative content of 20.01%, 13.26% and 13.50%, respectively. Therefore, if the bergamot fruit was preserved for 6 months, the aroma components in alcohol content was increased gradually and its characteristic flavor was mainly from alcohols.%为了研究佛手果实腌制过程中香气成分的组成及变化,运用气相色谱-质谱联用仪分析佛手鲜果及腌制了4个月、6个月的佛手果挥发性成分.结果表明:分别检测到21、24、22种成分,主要香气成分为柠檬烯、γ-松油烯、α-松油醇、香叶醇、4-萜烯醇、橙花醇、芳樟醇、5,7-二甲氧基香豆素等.其中佛手鲜果的香气主要成分为d-柠檬烯和γ-松油烯,两者的相对含量分别为61.43％、18.43％；腌制4个月果的香气成分以醇类和酯类为主,两者的相对含量分别为38.10％、33.64％；腌制6个月的佛手果香气成分则以醇类为主,醇类的相对含量为64.84％,其中α-松油醇、香叶醇、橙花醇的相对含量分别为20.01％、13.26％和13.50％.因此,佛手果实在腌制6个月后,其香气成分中醇的含量逐渐递增,其特征香味以醇类为主.
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