The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period, commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry. ...The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period, commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry. The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit. The main aromatic components included esters, alcohols, hydrocarbons and aldehydes. The aromatic components and contents had significant differences be- tween various fruit developmental periods. Specifically, 31,32 and 24 kinds of aromatic components were detected in green ripe period, commercial ripe period and full ripe period, respectively. The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%, 70. 02% and 61.48%, respec- tively. Hexyl acetate, ethyl hexanoate, hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite, and their aroma values in full ripe period were 448.50, 29.86, 7.85 and 3.54, respectively.展开更多
基金Supported by National Science and Technology Plan Project in Rural Areas in the Twelfth Five-year Plan(2013BAD02B03-3-4)
文摘The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period, commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry. The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit. The main aromatic components included esters, alcohols, hydrocarbons and aldehydes. The aromatic components and contents had significant differences be- tween various fruit developmental periods. Specifically, 31,32 and 24 kinds of aromatic components were detected in green ripe period, commercial ripe period and full ripe period, respectively. The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%, 70. 02% and 61.48%, respec- tively. Hexyl acetate, ethyl hexanoate, hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite, and their aroma values in full ripe period were 448.50, 29.86, 7.85 and 3.54, respectively.
