Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.
作者： Chenchen Wang , Wenjun Zhang , Huidong Li , Jiangsheng Mao , Changying Guo
DOI: 10.3390/MOLECULES24091795
关键词:
摘要: Aroma plays an important role in fruit quality and varies among different cultivars. In this study, a sensitive accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear total, 241 volatile compounds were identified the predominant esters (101 compounds), followed by alcohols (20 compounds) aldehydes (28 compounds). The longyuanyangli has highest relative concentration (838.12 ng/g), while Packham lowest (208.45 ng/g). This study provides practical for analysis using SPME GC×GC-TOFMS.
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