Analysis of Aromatic Components in Different Developmental Periods of Apricot Cultivar Jinkaite
Xue Xiaomin
Han Xueping
Wang Jinzheng
Abstract：The aromatic components and contents of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography -mass spec-trometry.The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruits.The main aromatic components were esters,alcohols,hydrocarbons and aldehydes.The aromatic com-ponents and contents had significant differences among different fruit developmental periods.Among which, 31,32 and 24 kinds of aromatic components were detected in green ripe period,commercial ripe period and full ripe period respectively.The esters contents were all the highest in three developmental stages with the percentages of 61.14%,70.02% and 61.48% respectively.Acetic acid hexyl ester,ethyl hexanoate,pro-panoic acid 2 -methyl -hesyl ester and 1 -hexanol were the characteristic aroma components of Jinkaite apri-cot fruits,and their aromatic values in full ripen period were 448.50,29.86,7.85 and 3.54 respectively.
Keywords：ApricotFruit developmentAromatic componentGC -MS
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 53-56 )