Articles
Analysis of aromatic constituents of apricot ‘Jinkaite’ at different developmental stages
Article number
1214_21
Pages
125 – 130
Language
English
Abstract
The aromatic constituents of apricot LSQUOJinkaiteRSQUO were analyzed at different developmental stages by static headspace and gas chromatography-mass spectrometry (GC-MS). The results showed that 46 aromatic constituents were detected in ‘Jinkaite’ apricot fruit.
The main aromatic components were esters, alcohols, and aldehydes.
The aromatic constituents and contents both showed significant differences during various fruit developmental periods.
Specifically, 31, 32, and 24 aromatic constituents were detected at green-ripe, commercial-ripe, and full-ripe stages, respectively, and the contents of esters were highest at each stage, respectively representing 61.33, 70.03, and 61.48% of the total aromatic compounds.
The characteristic aroma compounds of apricot fruit included acetic acid hexyl ester, ethyl hexanoate, propanoic acid 2-methylhexyl ester, and 1-hexanol, the odor units of which at the full-ripe stage were 448.5, 29.86, 7.85, and 3.54.
The main aromatic components were esters, alcohols, and aldehydes.
The aromatic constituents and contents both showed significant differences during various fruit developmental periods.
Specifically, 31, 32, and 24 aromatic constituents were detected at green-ripe, commercial-ripe, and full-ripe stages, respectively, and the contents of esters were highest at each stage, respectively representing 61.33, 70.03, and 61.48% of the total aromatic compounds.
The characteristic aroma compounds of apricot fruit included acetic acid hexyl ester, ethyl hexanoate, propanoic acid 2-methylhexyl ester, and 1-hexanol, the odor units of which at the full-ripe stage were 448.5, 29.86, 7.85, and 3.54.
Authors
X.M. Xue, A.N. Zhang, X.P. Han, J.Z. Wang
Keywords
apricot, fruit development, aromatic component, aromatic content, characteristic aroma, GC-MS
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