关键词: 草莓, 品种, 香气成分

Abstract: The head space-solid phase microextraction and gas chromatography - mass spectrometry was applied to analyse aroma composition of five strawberry cultivars (Benihoppe, Tochiotome, Akihime, Sweet Charlie and Camarosa). The results indicated 40.0% - 62.5% esters components exited in volatile components in these five cultivars. The aroma properties in Benihoppe depend on linalool, nerolidol, 1-octanol,butanoic acid methyl ester, ethyl ester, hexanoic acid methyl ester and ethyl ester; The aroma properties in Tochiotome depend on linalool, nerolidol, 2 ( 3H) 2furanone and dihydro252octyl; The aroma properties in Akihime depend on linalool, 1-octanol, butanoic acid methyl ester, ethyl ester, hexanoic acid methyl ester,ethyl ester, octanoic acid methyl ester, ethyl ester, 3 (2H) 2furanone, 4-methoxy-2, 5-dimethyl and 2-Hexe-nal. High concentration of similar octyl esters components including butanoic acid octyl ester, acetic acid octyl ester and hexanoic acid octyl ester were found in both Sweet Charlie (15.26% ) and Camarosa (22.49% ) ,which were not detected in three Japanese cultivars. Compared with Sweet Charlie, the concentration of nerolidol, 1-octanol and furanone is very low in Camarosa, which probably leads to weak flavor in Camarosa.

Key words: strawberry, cultivars, aroma components