Analysis of Free and Bound Aroma Compounds of Three Fruits
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Abstract:
In this work, solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) was used to determine the free and bound aroma compounds of strawberry, grape and apple in mature stage. The results showed that the free and bound aroma compounds of the three fruits were abundant. The 13 kinds of strawberry bound aroma substances and 9 kinds of free aroma compounds were detected. The 8 kinds of grape bound aroma compounds and 9 kinds of free aroma compounds were detected. and The 13 kinds of apple bond aroma compounds and 13 kinds of free aroma compounds were detected. According to principal component analysis, the main aroma compounds of strawberry were phenylethyl acetate, trans-methyl cinnamate and 1-pentanol. The main aroma compounds of grape were isoamyl acetate, 1-pentanol and 2-hexenal. The main aroma compounds of apple were mainly 1-hexanol, 2-methyl-1-butanol, phenylethyl acetate, 1-hexanal, ethyl butyrate, ethyl n-hexanoate, 2-methylbutyl Acid ester. The comparison and analysis of The free and bound aroma compounds of strawberry, grape and apple were compared and analyzed to obtain their main aroma compounds. These results could provide a basic reference for the study of its formation and the changes of environmental factors. It also provided a foundation for the later study of storage changes basis.
