GC-MS Analysis of Volatile Components in Chinese Wild Strawberry (F. nilgerrensis Schlecht.)

文献类型： 外文期刊

第一作者： Zhao, M. Z.

作者： Zhao, M. Z.;Wang, J.;Wang, Z. W.;Qian, Y. M.;Wu, W. M.

作者机构：

关键词： wild strawberry;fruit;volatile components;GC-MS

期刊名称：VII INTERNATIONAL STRAWBERRY SYMPOSIUM

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The volatile components of three wild strawberry (F. nilgerrensis Schlecht.) accessions (04-6, 04-8, and S3-3) were examined by HS-SPME and analyzed by GC-MS. The results showed that 112 volatile components, belonging to 11 categories in these three accessions were identified. There were 66, 64, and 66 volatile components in three accessions, representing 99.91, 98.76, and 98.91% of the total peak area, respectively. Esters, alcohols, and aldehydes were the major constituents. Twenty-eight componentswere found to be common in the three accessions, and 14 of them were unique components in comparison with F. vesca L., 'Li Siji'. The unique components were 4-decenoic acid ethyl ester, 3-methyl-butyric acid 3-methylbutyl ester, 3-methyl-butanoic acid ethyl ester, decanoic acid ethyl ester, octanoic acid ethyl ester, 3-hydroxy-2-butanone, 2-heptanone, tetrahydro-6-pentyl-2H-pyran-2-one, (Z)-4-decen-l-ol, 2,3-butanediol, 2,4-hexadienal, c dodecalactone, butanoic acid, and (Z)-cyclodecene. From the sensory point of view, the flavor of the F. nilgerrensis is different from the F .vesca, which has rich peach flavor. Its unique volatile components is likely to play a role in its flavor, and c dodecalactone may make a great contribution to the characteristic flavor of the berries.

分类号： S6

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