| Compounds | Content |
|---|---|
| 4-Hydroxy-2-butanone | 1.42% |
| D-Limonene | 12.5% |
| Methyl acetate | 1.67% |
| 2-Heptenal | 2.55% |
| 2,5-Dimethylpyrazine | 6.45% |
| 2,3-Dimethylpyrazine | 7.76% |
| Furfural | 1.79% |
| 2,3,5-Trimethylpyrazine | 1.51% |
| Benzaldehyde | 2.68% |
| 2-Ethyl-5-methylpyrazine | 1.45% |
| 2,5-Dimethyl-4-methoxy-3(2H)-furanone | 1.33% |
| Phenylacetaldehyde | 1.07% |
| Furfuryl alcohol | 6.83% |
| (-)-Isoborneol | 1.91% |
| 3-Methyl-2(5H)-furanone | 1.28% |
| Tiglic acid | 7.29% |
| 2-Acetylpyrrole | 8.36% |
| 2-Decenal | 4.13% |
| 6-甲基-2,3-二氢-3,5-二羟基吡喃 | 11.15% |
引用文献:
周拥军,郜海燕,房祥军,陈杭君,穆宏磊.SPME-GC-MS分离鉴定山核桃的挥发性风味物质[J].中国粮油学报,2012,27(06):115-119.