Analysis of fruit volatile substances of 3 apple varieties in high altitude area of Guizhou Province

【Objective】To study volatile substances of apple fruits in high altitude area of Guizhou Province and to explore characteristics of volatile substances of different varieties of fruits, so as to provide evidence for quality control and breeding of apple varieties with different aroma characteristics in high-altitude area.【Method】Headspace solid-phases microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) were employed to determine and quantitate the volatile substances in flesh of 3 apple varieties(Yanfu 3, Orin and Venus gold) from Weining County, and the composition characteristics and differences of volatile substances were analyzed and compared.【Result】Ninety-three volatile substances, mainly including 19 esters, 11 aldehydes, 11 ketones and 5 alcohols were identified. Esters and ketone were main volatile substances, whose relative content reached 54.73%-58.06% and 18.58%-20.13% of the total. 2-methylbutyl acetate, (E, E) -2, 4-hexenal, 3-hexanal and 2-methyl-1-butanol were characteristic aroma substances of mature fruit of Yanfu 3, whose relative content accounted for 1.15%-3.32%, 0.08%-0.15%, 0.03%-0.12% and 0.03%-0.42% of the total content. 2-methyl butyl butyrate, butyl butyrate, butyl 2-methylbutyrate, benzaldehyde, 1-hexanol were the characteristic aroma substances of mature fruit of Orin, whose relative content accounted for 0.31%-2.18%, 0.20%-0.98%, 0.09%0.32%, 0.06%-0.11% and 0.30%-1.01% of the total content. While hexylacetate, amyl acetate, (E) -2-hexenyl acetate, hexanal and 1-octanol were the characteristic aroma substances of mature fruit of Venus gold, whose relative content accounted for 0.42%-2.38%, 0.05%-0.19%, 0.03%-0.17%, 0.11%-0.22% and 4.34%-4.73% of the total content.【Conclusion】On the high altitude areas such as Weining county, the mature fruit of Yanfu 3, Orin and Venus gold belonged to the type of "ester-flavored", and octylic acid ethyl ester, heptanoic acid ethyl ester, 2, 6-dimethyl-4-heptanone, 3-methyl-2- butanone, 2-methyl butyl acetate and 1-octanol might be the main volatile compounds affecting the aroma of apple.