关键词: 甜樱桃, 果实发育, 香气成分, 固相微萃取, GC-MS

Abstract: 【Objective】The aroma components have an important effect on fruit quality, this article is to study the changes of aroma components in sweet cherry during fruit development. 【Method】The aroma components present in sweet cherry fruit during four different developmental stages were collected using head-space solid phase microextraction(HS-SPME) coupled with gas chromatograph-mass spectrophotometer (GC-MS). The four stages include green stage, color stage ,commercial stage, and ripe stage. 【Result】The aromatic components behaved differently during the fruit developmental period. Aldehydes, alcohols and esters were the major constituents in the sample extracts. A total 20 compounds were identified in the mature green stage, 27 from commercial stage, 27 from color stage and 27 from tree ripe stage respectly. C6 aldehydes and aromatic aldehydes are the main aldehydes in the sweet cherry fruit, the maximum of C6 aldehydes were found at color stage, and decrease as ripening proceeded, but still remain high concentration at commercial stage and ripe stage. The aromatic aldehydes (Benzaldehyde) increase as ripening proceeded, and the maximum was found at ripe stage. Alcohols of sweet cherry fruit include C5, C6 alcohols, aromatic alcohols and alcohols. C5 alcohol(1-Pentanol) increase as ripening proceeded; the maximum of (E)- 2-Hexen-1-ol were found at commercial stage, but decreased at ripe stage. Benzyl Alcohol increase as ripening proceeded, but the presence of phenylethyl alcohol was not detectable until the commercial stage. Alcohol was only found at ripe stage. Some esters were also found such as Ethyl Acetate, Butanoic acid, ethyl este, Hexanoic acid, ethyl ester, which increased as fruit ripened.【Conclusion】The aroma component of the sweet cherry started to form drastically at color stage, and the main aroma has been formed at commercial stage, then turn bad at ripe stage, which provides a theoretical basis for the sweet cherry timing harvest.

Key words: Sweet cherry(Prunus.avium L)., Fruit development, Aroma components, Solid phase microextraction, GC-MS