Abstract
Aroma 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.
Highlights
Pear (Pyrus spp., Rosaceae) is a popular fruit and is extensively grown in China
Modulation period is a parameter of crucial importance in GC×GC-TOFMS analysis
These results indicated that the 50/30 μm DVB/CAR/PDMS fibre was the optimum for extracting volatile compounds from
Summary
Pear (Pyrus spp., Rosaceae) is a popular fruit and is extensively grown in China. In 2017, based on the FAO Statistical Database, 16,527,694 tonnes of pears were produced in China taking up 68.38% of the total pear production in the world [1]. The pear cultivars mainly belong to 4 types, P. communis L., P. pyrifolia (Burm.) Nakai, P. ussuriensis Max. and P. bretschneideri Redh [2]. Fruit aroma is one of the most important factors contributing to the overall flavor and consumer preference [2]. Several studies have investigated the aroma components of different pear cultivars [2,3,4,5,6,7]. The aroma compounds of pears are complicated and vary among pear cultivars
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