Analysis of Volatile Components in Sweet Cherry Fruit by HS-SPME-GC/MS

Volatile components in ‘Hongdeng’ and ‘Juhong’ sweet cherry fruits at ripe stage were collected using head space-solid phase micro-extraction (HS-SPME), and analyzed by gas chromatography-mass spectrometry (GC/MS). 69 compounds are isolated and identified from the sample extracts. 29 components in ‘Hongdeng’ sweet cherry fruits are identified，among them aldehydes, esters and alcohols are the major components in the sample extracts， account for 34.25%,32.00% and 30.77% of the total volatile components identified, respectively. 50 components in ‘Juhong’are identified. Among them terpene and alcohols are predominant flavor volatiles, account for 78.41% and 10.47%, respectively. 10 same volatile components are present in both sweet cherry cultivars．It is also found that ‘Hongdeng’and ‘Juhong13-38’have 19 and 40 unique components, respectively. The volatile components in two cherry fruits were constantly changing in the type and content. Benzaldehyde, benzyl alcohol, ethyl acetate and (E)-2-Hexenol are predominant flavor volatiles in ‘Hongdeng’ sweet cherry fruits. The relative contents of β-caryophyllene is the highest in ‘Juhong13-38’cherry fruits.