著者

Ling Qin Qin-Ping Wei Wen-Huai Kang Qiang Zhang Jian Sun Song-Zhong Liu

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.23, no.1, pp.79-89, 2017 (Released:2017-03-25)

参考文献数

27

被引用文献数

16

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The characteristics of the volatiles from 43 ‘Fuji’ apples representing 14 different apple production regions in China were investigated using headspace-solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results obtained from this experiment showed that sixty-four volatile compounds were identified in ‘Fuji’ apples collected from 43 counties in China. The major volatile compounds were identified as 2-methyl butyl acetate and hexyl acetate. The composition of volatiles and their contents in ‘Fuji’ apples varied in different regions. All of the ‘Fuji’ apple samples could be classified into the following groups using a principal component analysis of the volatiles: (1) apples with high concentrations of hexyl acetate and (Z)-3-hexenyl acetate, which were collected in Shandong (Qixia, Wendeng, Penglai, Zhaoyuan, Jiaonan and Yishui), Shanxi (Wanrong, Ruicheng and Linyi), and Gansu Ninglang, (2) apples with high contents of 2-methyl butyl acetate and 1-hexanol, which mainly came from North Shaanxi, Henan Sanmenxia, Liaoning Wafangdian and Liaoning Suizhong, (3) apples with high contents of hexyl butanoate, butyl acetate and hexyl 2-methyl butyrate, which were mainly collected in Gansu (excluding Ninglang), and (4) apples without any characteristic volatile composition. In addition, it was found that mean annual temperature was significant correlated with 2-methyl butyl acetate,butyl 2-methyl butanoate, hexyl acetate, and (E)-2-hexenyl acetate. Longitude was significantly correlated with butyl acetate, (Z)-3-hexenyl acetate, and ethyl hexanoate.