| Compounds | Content |
|---|---|
| Ethanol | 7.07% |
| Ether | 10.9% |
| Acetic acid | 4.04% |
| Ethyl acetate | 19.72% |
| Hexyl chloroformate | 1.82% |
| 6-Methyl-5-hepten-2-one | 2.19% |
| 3-蒈烯; 3,7,7-三甲基二环[4.1.0]庚-3-烯 | 0.92% |
| 2H-Pyran-2-one | 1.47% |
| Borneol | 1.76% |
| Butylated Hydroxytoluene | 0.94% |
| 1-(1,5-二甲基-4-己烯基)-4-甲基-苯 | 1.89% |
| beta-Ionone | 2.35% |
| alpha-Cedrene | 1.82% |
| 3-(1,5-二甲基-4-己烯基)-6-亚甲基[S-(R*,S*)]-环己烯 | 0.91% |
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.