Aroma Components in Blood Orange Fruit by Gas Chromatography-Mass Spectrometry

The aroma components of blood orange fruit were extracted by headspace solid phase microextraction and investigated by gas chromatography-mass spectrometry with two GC columns of different polarity (HP-5 and DB-WAX). 32 compounds were identical with the compounds separated on DB-WAX column. 45 major volatile compounds were identified on HP-5 column, which accounted for 71.96% of total peak areas. The main components are limonene(56.6%), ethanol(4.24%), valencene(2.06%), β-myrcene(1.73%), ethyl butanoate(0.92%), (E)-2-hexenal(0.75%). The HP-5 column is more suitable for separation of aroma compounds in blood orange fruit.