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| Volatile profiles of two local cultivars with substantial aroma grown in Anhui, China, 'Xiang-Mian Li' (XML) and 'Mu-Tou Su' (MTS), were compared with those of control cultivars 'Dang-Shan Suli' (DSS) (Pyrus bretschneideri) and 'Nan-Guo Li' (NGL) (P. ussuriensis). Volatiles detected from the intact fruits of XML, MTS, NGL and DSS were 11, 14, 7 and 25, respectively; the rank of their total odor active values was NGL>XML>MTS>DSS. Ethyl hexanoate was the most abundant and odor active compound for XML, MTS and NGL. Substantial amounts of alcohols were found in homogenized flesh of XML and MTS. Multivariate analysis identified ethyl hexanoate and diethylene glycol as the most important contributors to the volatile profile variance in intact fruit and pulp. Our data suggested that the aroma of XML was more intense than MTS and it has high potential for Chinese white pear aroma improvement to maintaining its typical characteristics. |
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| Keywords:Chinese white pear; aroma; intact fruit; blended flesh; OPLS analysis |
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