Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (13): 2751-2768.doi: 10.3864/j.issn.0578-1752.2013.13.013

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Comparison of Volatile Components from Different Varieties of Dried Litchi (Litchi chinensis Sonn.)

 GUO  Ya-Juan, DENG  Yuan-Yuan, ZHANG  Rui-Fen, ZHANG  Ming-Wei, WEI  Zhen-Cheng, TANG  Xiao-Jun, ZHANG  Yan   

  1. 1.Institute of Silkworm and Farm Product Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510640
    2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070
  • Received:2013-01-10 Online:2013-07-01 Published:2013-04-10

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Abstract: 【Objective】The volatile components of different dried litchi varieties from Southern China were investigated and compared.【Method】Means of gas chromatography-mass spectrometry combined with headspace solid phase micro-extraction was used to determine the contents of volatile components from 22 different varieties of dried litchi. Principal component analysis was adopted to investigate their main volatile components and cluster analysis was used to cluster dried litchi varieties. 【Result】 A total of 105 volatile substances were detected, of which 12 were in all the samples. The total content of volatile components ranged from 1 244.19-12 965.10 μg/100 g dry weight, and the coefficient of variation was 60.41%. The average percentage contribution of hydrocarbons, alcohols, aldehydes, ketones and esters to the total were 67.05%, 17.65%, 7.79%, 1.30%, and 1.18%. The result of principal components analysis showed that ethyl alcohol, acetic acid, 3-hydroxy-2-butanone, 2,3-butanedol, furfural, D-limonene, benzyl alcohol, cubebene, and copaene were the main volatile components. Three clusters had different volatile components according to cluster analysis.【Conclusion】The main volatile components of dried litchi were hydrocarbons, alcohols, aldehydes, ketones and esters. Ethyl alcohol, acetic acid, 3-hydroxy-2-butanone, 2,3-butanedol, furfural, D-limonene, benzyl alcohol, cubebene, and copaene were the main volatile components. There were significant differences in volatile composition and concentration among these varieties.

Key words: litchi , dried fruit , volatile compounds , principal components analysis , cluster analysis

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