Application of headspace solid-phase microextraciton to volatile flavour profile development during storage and ripening of kiwifruit

摘要

Kiwifruti volatile falvour compounds were evaluated iwth headspace solid-phase microextraction (SPME) as a sample concentration technique. Gas chromatography-mass spectrometry (GC-MS) was used for qualitative and semi-quantitative analysis after SPME. Components such as heptanal, ethyl hex-3-enoate, 6-methylhept-5-en-2one, acetic acid, c/t-2-nonenal (mixture) and c/t-2-decenal (mixture),k which were previously found only in kiwifruit juice, were detected by headspace SPME-GC-MS.