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<p>To explore the aroma composition and properties of apple fruits, the aroma components in fruits of the new late-ripening apple variety ‘Yuguan’ and three other accessions after harvest were detected by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS), and the results were comprehensively analyzed via multivariate statistical methods to determine the effects of the types and contents of aroma components on aroma quality. The optimal SPME conditions were as follows: divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) extraction fiber, extraction time 40 min, extraction temperature 40 °C, sample mass 5.0 g, and desorption time 5 min. A&#xa0;total of 42 VOC (VOCs) belonging to five classes (aldehydes, alcohols, esters, ketones and alkanes) were identified in four varieties of apple (‘Yuguan’, ‘Changping&#xa0;8’, ‘Qianhong’ and 55–43), among which esters were the most abundant. According to the odor activity values (OAVs), hexyl acetate, hexanal, ethyl butanoate and butyl acetate may be important aroma components of apples. Principal component analysis (PCA) effectively distinguished among the four varieties of apple. The results of cluster analysis (CA) were consistent with those of PCA and objectively reflected the differences in the contents of volatile components among the apple samples. These results provide a&#xa0;theoretical basis for studies of flavor, quality and variety identification in ‘Yuguan’ apples.</p>

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Analysis of the Volatile Aroma Components in ‘Yuguan’ Apple Fruit by Gas Chromatography–Mass Spectrometry

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Xin Liu,
  • Da Zhang,
  • Jie Li,
  • Dongmei Chen,
  • Chaohong Zhang,
  • Guodong Zhao,
  • Linguang Jia,
  • Han Wang,
  • Xumin Wang,
  • Tongsheng Zhao,
  • Xinsheng Zhang

摘要

To explore the aroma composition and properties of apple fruits, the aroma components in fruits of the new late-ripening apple variety ‘Yuguan’ and three other accessions after harvest were detected by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS), and the results were comprehensively analyzed via multivariate statistical methods to determine the effects of the types and contents of aroma components on aroma quality. The optimal SPME conditions were as follows: divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) extraction fiber, extraction time 40 min, extraction temperature 40 °C, sample mass 5.0 g, and desorption time 5 min. A total of 42 VOC (VOCs) belonging to five classes (aldehydes, alcohols, esters, ketones and alkanes) were identified in four varieties of apple (‘Yuguan’, ‘Changping 8’, ‘Qianhong’ and 55–43), among which esters were the most abundant. According to the odor activity values (OAVs), hexyl acetate, hexanal, ethyl butanoate and butyl acetate may be important aroma components of apples. Principal component analysis (PCA) effectively distinguished among the four varieties of apple. The results of cluster analysis (CA) were consistent with those of PCA and objectively reflected the differences in the contents of volatile components among the apple samples. These results provide a theoretical basis for studies of flavor, quality and variety identification in ‘Yuguan’ apples.