关键词: 猕猴桃, 果实, 香气成分, 气相色谱/ 质谱法

Abstract: During hard , edible and overmature periods of kiwifruit var. ‘Kuimi’, and edible period of var.‘Zaoxian’after harvest , the aroma components in the pulp were extracted by solvent extraction and then 80 peaks were separated and 77 components were identified by the analysis of gas
chromatography/ mass spectrometry. The identified constituents represented 92. 10 % of the total peak area. From hard to edible period of fruit var.‘Kuimi’, the aroma components showed a tendency that higher saturated fatty acids , aldehyde and alcohol of C5 - C7 , and olefine reduceds and higher unsaturated esters and cyclone increased furthermore , from edible to overmature period , higher saturated fatty acids degraded into other constituents , the important characteristic components such as farnesol and
vanillin disappeared and alcohol increased obviously. Thus , production of components with undesirable flavor was the remarkable characteristic of overmature fruit .

Key words: Kiwifruit, Fruit, Aroma component, Gas chromatography/Mass spectrometry