| Compounds | Content |
|---|---|
| 2-(Methylamino)ethanol | 1.29% |
| Cyclobutanol | 1.74% |
| 1-Pentanol | 2.73% |
| Hexanal | 21.32% |
| 3-Methylbutanal | 7.34% |
| 1-Octanol | 2.4% |
| 1-Octen-3-OL | 2.39% |
| 1-Hexanol | 3.87% |
| 甲氧基-丙基肟 | 1.43% |
| trans-3-Hexen-1-ol | 5.27% |
| 3-Methyl-1-hexene | 1.44% |
| Cycloheptane | 1.4% |
| Pentanal | 4.52% |
| 1,1,3-Trimethylcyclopentane | 1.83% |
| Octanal | 3.36% |
| Nonanal | 7.7% |
| 2-Nonenal | 1.29% |
| n-Methyloctan-1-amine | 4.79% |
| 2,6,6-三甲基-2-环戊烯-1,4 二酮 | 1.27% |
| cis-6-Nonenal | 2.15% |
引用文献:
周春丽,刘伟,陈冬,赵婧,张明,张晓阳,李全宏.基于电子鼻与SPME-GC-MS法分析不同南瓜品种中的挥发性风味物质[J].现代食品科技,2015,31(07):293-301.DOI:10.13982/j.mfst.1673-9078.2015.7.046.