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Abstract：
To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work.
摘要：
为了全面了解不同类型乌苏里山梨的挥发性成分并评估其香气特征。安利,Dongmili,华盖,Janbali,京百里,金乡水,通过顶空固相微萃取（HS-SPME）和二维气相色谱/飞行时间质谱（GC×GC-TOFMS）进行检测。香气成分，总香气含量，不同香气类型的比例和数量，并对各化合物的相对量进行分析和评价。结果表明，在不同品种中检测到174种挥发性香气化合物，主要包括酯类，酒精,醛类,和烯烃：金香水的总香气含量最高，为2825.59ng/g；南果里的香气种类最高，为108种。梨品种的香气成分和含量各不相同，根据主成分分析将梨分为三组。检测到24种香气；其中，水果和脂肪族是主要的香味类型。不同品种的香气种类比例也不同,直观、定量地显示不同品种梨香气成分变化带来的整体香气变化。这项研究有助于进一步研究挥发性化合物的分析，为果实感官品质的提高和育种工作提供了有用的数据。
