Analysis of the Accumulation of Major Aroma Components in Japanese Apricot Fruit (Prunus mume Siebold et Zucc.) during Ripening

Abstract

The major characteristic aroma components of Japanese apricot fruit grown in Dayi county, Sichuan Province were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) based on odor activity values (OAVs). The pattern of accumulation of the major aroma components was investigated by analysis of aroma precursors and their correlation with climate factors was analyzed. The results showed that ethyl butyrate, β-myrcene, ethyl 3-methyl-butyrate, benzaldehyde and nonanal were the major characteristic aroma substances of Japanese apricot fruit, and C6 and C9 compounds were the major aroma components. C6 aroma substances had a high correlation with unsaturated fatty acid precursors. There was a positive correlation between the synthesis of C6 and C9 aroma substances. Climate significantly affected aroma accumulation during fruit ripening. Precipitation was the key factor affecting the content of C6 substances in the early ripening stage, mainly affecting the accumulation of bound hexenol. At the late stage of maturity, air temperature had a great influence on the content of free substances such as hexanol and hexanoic acid. These results provide a basis for follow-up research to analyze the flavor and quality of processed Japanese apricot fruit, explore the effects of climate factors on Japanese apricot fruit and its products, and identify the production region of raw materials and processed products for flavor evaluation.

Keywords

• japanese apricot fruit; aroma; fruit ripening; aroma precursors; climate