• Molecules · May 2019

    Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.

    • Chenchen Wang, Wenjun Zhang, Huidong Li, Jiangsheng Mao, Changying Guo, Ruiyan Ding, Ying Wang, Liping Fang, Zilei Chen, and Guosheng Yang.
    • Institution of Quality Standard and Testing Technology for Agro-Product, Shandong Academy of Agricultural Science, Jinan 250100, China. wangchenchen0826@163.com.
    • Molecules. 2019 May 9; 24 (9).

    AbstractAroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.

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