关键词: 苹果, 有机栽培, 香气, 气相色谱—质谱法

Abstract: Volatile components were extracted from the control and organic ‘Fuji’apples (Malus domestica Borkh. ‘Fuji’) , respectively, using HS-SPME (Headspace Solid-Phase Micro-Extractions) method.64 compounds were identified in organic ‘Fuji’ app les while 51 compounds in the control with GC-MS.Meanwhile, the relative contents of main components were higher in organic ‘Fuji’ apple than in the control's. Generally, esteris the main style of aromain ‘Fuji’apples. The main esters were acetic acid, butyl ester, 1-butanol, 2-methyl-, acetate, hexanoic acid, ethyl ester, acetic acid, hexyl ester, butanoic acid, hexyl ester, butanoic acid, 2-methyl-, hexyl ester. The relative contents of the last three esters were higher in organic ‘Fuji’apple than in the controlps. The contents in organic ‘Fuji’apples were 62.51% ,75.1% , 40.57% higher than in the controlps, respectively. The main contents of the alcohol were 12butanol,
1-butanol, 2-methyl-, ( S ) -, 1-hexanol. But the last component was not in the control‘Fuji’apples, which contributing to the characteristic aroma of‘Fuji’app les. While the contents of aldehyde quite different be2
tween the control and organic ‘Fuji’app le. The contents of aldehyde were 215 times in organic ‘Fuji’ap2
p les as controlps. And the formerwasmore than the latter by one compound 〔22hexanal, ( E) 2〕.

Key words: Key words: App le, Organic cultivation, Aroma, Gas Chromatgraphy2Mass Spectrometry (GC2MS)