关键词: 苹果, 果实, 挥发性物质, 香气

Abstract: 【Objective】Fruit aroma of different apple cultivars were investigated.【Method】Volatiles of unripe and ripe apple fruits of different cultivars were analyzed by thermo-desorption and cold trap (TCT) gas chromatography mass spectrometry (GC-MS). Fruit aroma of different cultivars was studied.【Result】The results showed that the main volatile compounds of unripe apple fruit comprised aldehydes such as hexanal and hexenal, while esters and some alcohols were the main volatile compounds of ripe apple fruit. Ethyl butanoate, 1-butanol, 3-methyl-butyl acetate, ethyl acetate and ethyl 2-methyl-butanoate were main aroma compounds of Fuji fruit. Starkrimson fruit aroma comprised butyl acetate, 3-methyl-butyl acetate, propyl acetate, ethyl acetate, 1-butanol, 1-propanol, 2-methyl-butanol and ethyl 2-methyl-butanoate. 1-Propanol, propyl acetate, butyl acetate, 2-methyl-butanol, 1-butanol and 3-methyl-butyl acetate were main chemical constituents of Jonagold fruit aroma. Ethyl butanoate, butyl acetate, ethyl acetate and ethyl 2-methyl-butanoate were important to Orin ripe fruit flavor.【Conclusion】The volatiles of ripe fruits of different apple cultivars are different from the unripe fruits. These volatiles increased in the ripe fruit were the main aroma components of apple fruit of each cultivar.

Key words: Apple (Malus domestica Borkh.), Fruit, Volatiles, Aroma