关键词: 温州蜜柑, 果实, 挥发性物质, 香气

Abstract: 【OBJECTIVE】Fruit aroma of Guoqing No.1, Miyagawa Wase and Owari from three different Satsuma mandarins varieties were investigated.【METHOD】Fruit aroma of different varieties were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.【RESULTS】The results showed that there were 73, 71 and 66 aroma components in three varieties, and the total contents were 584.67μg•g-1，505.29μg•g-1，494.63μg•g-1, respectively. The main aroma components were D-Limonene, linalool, γ-terpinene, β-myrcene and octanal in three fruit. All 31 constituents were found common in three varieties. It was also found that Guoqing No.1, Miyagawa Wase and Owari had 12, 5 and 2 unique components, respectively. 【CONCLUSION】Differences in the composition of volatile molecules from various varieties were observed, and these data could be used for the characterization of each varieties.

Key words: Satsuma mandarins, Fruit, Volatile compounds, Aroma