| The experiment was carried out in TaianYuanzhuang orchard and Central Research Institute of Jiangnan University from 2004.3~2005.7. Aroma components of fruit was extracted by head-space solid phase microextraction(HS-SPME) and analyzed by Gas Chromatogram/ Mass Spectrum , to study the effect on sweet cherry aroma component of various varieties and development period. At the same time, the effect on sweet cherry aroma component under various nitrogen was studied,to discuss the relationship between nitrogen nutrition and metabolizability of sweet cherry characteristic aroma component according the former article. The following were main results:1. The aroma components in the'Hongdeng'sweet cherry (Prunus.avium L. var"Hongdeng")were extracted by SPME. According to the analysis of GC-MS, 41 kinds of components were identified. These constituents represent 98.81% of the total peak areas. The aroma components with higher relative contents in the sweet cherry include trans-1,4-Hexadiene; Hexanal; 2-Hexenal; 2-Hexen-1-ol, (E)-; 1-Hexanol; Ethanol; 2,4-Hexadienal; (E,E)-, Hexanoic acid, ethyl ester; Benzaldehyde; etc. Comparing with the reports of Leif Poll(1999),Leif Poll (2003), Hexanal; 2-Hexenal; 2-Hexen-1-ol, (E)- and Benzaldehyde are the important compsition of sweet cherry aroma. Meanwhile, many esters such as can be found ,which are important aroma because of their odour unit values. The result showed that HS-SPME is a simple, rapid, solvent, and effective method to sweet cherry aroma.2. Twenty-nine components were identified from'Van', twenty-three from'Stela', twenty-five from'Labins'. Aldehydes, alcohols and esters were the major constituents in the sample extracts. The aromatic components behaved differently among different varieties. Hexanal; 2-Hexenal; 2-Hexen-1-ol, (E)- and... |
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