The volatile profile of selected juices of Pyrus pyrifolia cultivars

被引：0

作者：

Zhong, Hai-yan ^{[1
]}

Zhang, Chao-fei ^{[1
]}

Sun, Han-zhou ^{[1
]}

Li, Zhong-hai ^{[1
]}

Yuan, Lie-jiang ^{[1
]}

Xie, Ding ^{[2
]}

机构：

[1] Cent S Forestry Univ, Inst Green Food, Changsha 410004, Hunan, Peoples R China

[2] Changsha Univ Sci & Technol, Changsha 410076, Hunan, Peoples R China

来源：

PROCEEDINGS OF THE INTERNATIONAL SYMPOSIUM ON ASIAN PLANTS WITH UNIQUE HORTICULTURAL POTENTIAL | 2008年 / 769卷

关键词：

volatile profile; juice; Pyrus pyrifolia; cultivar;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The volatile profile of pear juices was determined using GC-MS coupled with solid phase microextraction (SPME). The method recovered 71.11%-119.79% of all volatile compounds in juice. A total of twenty eight volatile components consisting of esters, aldehydes, terpenes, ketones, benzene and furan were identified from the four juice samples. Esters were the dominant constituents accounting for 67.50%, 63.52%, 62.13%, and 42.02% of total volatile compounds in 'Atago'. 'Niitaka', 'Banndai-niitaka' and 'Jinqiu' juice, respectively.

引用

页码：189 / +

页数：4

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