HS-SPME-GC-MS对不同品种大樱桃果实香气成分分析OA

This study investigated the differences in aroma components of sweet cherry in the Tianshui area,aiming to provide theoretical basis for aroma-related genetic breeding,aroma biosynthesis metabolism,and molecular biology research of superior sweet cherry variety.Using 7 main cultivated sweet cherry varieties in Tianshui area as test materials,aroma compounds present in the fruit were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the relative content of each component was determined using the TIC peak area normalization method.Results showed that a to-tal of 77 compounds were detected in the 7 sweet cherry varieties,including 24 in Brooks,25 in Hanxiang,16 in Meizao,26 in Summit,35 in Lapins,14 in Stella,and 12 in Hongdeng.The Aroma compounds content in the fruit of the 7 sweet cherry varieties varied.Hong-deng variety had the highest content of alcohol substances at 432.4 g/kg,Stella variety had the highest content of esters at 2.26%,Hanx-iang variety had the highest content of aldehydes at 488.8 g/kg,Brooks variety had the highest content of ketones at 68.8 g/kg,and Lapins variety had the highest content of other substances at 255.8 g/kg.The substances shared by the 7 sweet cherries were benzaldehyde,which was identified as key aroma component.Unique aroma compounds were also identified,including 11 in Lapins,10 in Brooks,9 in Summit,7 in Hanxiang,3 in Stella,and 2 in Meizao.