Studies On The Aroma Analysis And Physicochemical Characteristic Index Of Fruit In Cerasus Humilis

The Cerasus Humilis fruit"Z1, Z2, Z3, Z6, Z19, Z23, Z25"were used as materials in this study, which were planted in Zanhuang of Shijiazhuang. The aroma components of Cerasus Humilis were measured by Solid Phase Extraction (SPE) and Gas Chromatography/Mass Spectrometry (GC/MS) in Agricultural University of Hebei for studying the change of aroma components during fruit development and the differences of aroma components between different varieties. The inclusions of Cerasus Humilis were measured in order to analyze the relationship between inclusions and aroma components. The main results were as follows:1. The content of inclusions in eight lines of Cerasus Humilis fruit were different. The content of soluble sugar, titratable acidity, vitamin C, soluble solid, palmitic acid and linoleic acid of Z1 line were higher than other lines, except the content of oleic acid and stearic acid were lower than them. The content of soluble sugar, titratable acidity, vitamin C, soluble solid, palmitic acid and linoleic acid of Z3 line were lower than other lines, except the content of oleic acid and stearic acid were higher than them. There were no significant differences of the content of soluble sugar, titratable acidity and vitamin C between Z19 line and Z23 line. The content of fatty acid of eight lines were analyzed by GC/MS. The content of palmitic acid, linoleic acid and oleic acid were higher than stearic acid.2. During the fruit development of Z1 line Cerasus Humilis the content of soluble sugar increased. The content of titratable acidity, vitamin C and soluble solid increased in the earlier period and decreased in the later period. The content of stearic acid oleic acid increased and palmitic acid decreased during fruit development. The content of linoleic acid decreased at first and then increased. The content of inclusions were relatively high when the fruit are mature and nearly mature.3. During the storage period of Z1 line Cerasus Humilis the content of soluble sugar increased while vitamin C decreased. The content of titratable acidity and soluble solid increased at first and then decreased. The content of palmitic acid decreased at first and then increased, then decreased in the later period. But it changed slightly during the storage period. The content of linoleic acid decreased at first and then increased which was contrary to the change of the content of linoleic acid. The content of stearic acid slightly fluctuated.4. The aroma components of Cerasus Humilis fruit were isolated with steam distillation, solvent extraction, soxhlet extraction and solid phase extraction, then determined by Gas Chromatography/Mass Spectrometry, in order to compare the differences on main components among different methods. The results showed that solid phase extraction with methylene chloride as the extractant could reflect the characteristics of the aroma better than other methods.5. 55 aroma components were identified from eight lines. The main aroma components were esters, alcohols, aldehyde and ketone, carboxylic acid, hydrocarbon, phenols and heterocyclic. There are both common components and different components among eight lines. Butyl acetate, ethylbenzene, 3-methyl-2-buten-1-ol, p-xylene and trichloroethylene are the common components.6. 61 aroma components were identified from Z1 line during the fruit development and the content and species of aroma components in different periods had obvious differences. In the earlier period during fruit development, the aroma components were main of alcohol, aromatic hydrocarbons and alkanes. And the content of esters and aromatic hydrocarbons increasing as the fruit development, while the content of alkanes and alcohols decreasing. When the fruit matured the content of esters and aromatic hydrocarbons began to decrease, while the content of alkanes and alcohols increased slightly. The content of aldehyde and ketone, carboxylic acid and phenols were very low during fruit development, and the change of them has no remarkable regularity.7. 81 aroma components were identified from Z1 lines during the fruit storage period and the content and species of aroma components in different periods had obvious differences. During the storage period the aroma components were main of esters, aromatic hydrocarbons and olefins. The content of p-xylene, butyl acetate and ethylbenzene were high, while aldehyde and ketone were very low during fruit storage period. The change of aroma components has no remarkable regularity and the change of content and species of them were not always consilient.8. The correlations between aroma components and inclusions of Z1 line during the fruit development were different. The soluble sugar had significant negative correlation with the content and species of alkanes. The soluble solid had significant positive correlation with the content of aromatic hydrocarbons and the linoleic acid had significant positive correlation with the species of aromatic hydrocarbons. The oleic acid had significant positive correlation with the content and species of esters and had extremely significant negative correlation with the content of alkanes.9. The correlations between aroma components and inclusions of Z1 line during the fruit development were different. The titratable acidity had significant positive correlation with the content of phenols. The vitamin C had significant positive correlation with the species of esters. The palmitic acid had significant negative correlation with the content and species of olefins and the content of alcohols and had extremely significant negative correlation with the species of alcohols. The linoleic acid had significant negative correlation with the content and species of alcohols, while oleic acid had significant positive correlation with them. The stearic acid had significant positive correlation with the content of olefins.