Study on Aroma Components of Main Cultivars of Huaniu Apple in Tianshui Area
ZHANG Yumin
WEI Shanshan
LIN Jihong
LI Zhao
LI Yijing
Abstract：Aroma composition is an important indicator of apple quality and geographical agro-products.Analysis of the aroma composition of the main cultivars of Huaniu apples in the Tianshui area is of great significance for scientific identification of Huaniu apple varieties and conservation of germplasm resources.In this study,aroma compounds from four main cultivars of Huaniu apples in Tianshui were identified by gas chromatography-mass spectrometry(GC-MS),the optimum spectral library match was determined by CRITIC method,and the characteristic aroma components were analyzed by principal component analysis(PCA).The results showed that the matching index of standard spectral library ≥50％could be used as the basis for the determination of aroma compounds,and 22 aroma components were identified in the four varieties,among which the percentage of esters was above 99％.The principal component analysis showed that there were four,two,three and one characteristic aroma components in'Oregon Spur Ⅱ''Tianwang 1''Red Chief''Grower 2'respectively.This study provided the data support for the identification of characteristic aroma components of Huaniu apples.
Keywords：Huaniu applegas chromatography-mass spectrometry(GC-MS)aroma compoundsCRITIC weight methodprincipal component analysis(PCA)
Publication Date：2024-01-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 15-20,79 )