An analysis of volatile components in 'Guanyinlü' litchi by headspace solid-phase microextraction with GC-MS

Objective The volatile components from 'Guanyinlü' litchi fruit were detected.

Method Qualitative and quantitative analyses were carried out using headspace solid-phase microextraction (HS SPME) and gas chromatography-mass spectrometry(GC-MS).

Result and conclusion A total of 66 volatile components were detected in ripe 'Guanyinlü' litchi fruits, including 20 alkenes, 11 esters, 11 alcohols, 3 ketones, 6 alkanes, 4 aldehydes, 2 aromatic compounds and 10 others, among which the major components were D-limonene; 2-buten-1-ol, 3-methyl; cyclohexene, 1-methyl-4-(1-methyle thylidene); β-myrcene; ethyl acetate; 2-buten-1-ol, 3-methyl-, acetate; 2, 6-octadien-1-ol, 3, 7-dimethyl-, (Z); 3-methyl-3-buten-1-ol; 1-octen-3-ol; azulene, 1, 2, 3, 5, 6, 7, 8, 8a-octahydro-1, 4-dimethyl-7-(1-methylethenyl)-, 1S-(1α, 7α, 8aβ)-. The quality of 'Guanyinlü' litchi might be related to the presence and relative content of the alkene of aroma components.