| Compounds | Content |
|---|---|
| Ethanol | 7.86% |
| Ether | 16.24% |
| Hexane | 1.55% |
| Ethyl acetate | 35.63% |
| Benzene | 1.38% |
| Isoamyl alcohol | 1.11% |
| 1,1-Cyclobutanedicarboxylic acid | 0.22% |
| 2-Heptanone | 2.5% |
| 2-Penten-1-OL | 0.48% |
| 2-Octanone | 0.72% |
| Borneol | 0.48% |
| Safranal | 0.25% |
| 2,4-Dimethylbenzaldehyde | 0.25% |
| 1-(1,5-二甲基-4-己基)-4 甲基苯 | 0.77% |
| 1-甲基-4-(5-甲基-1-乙基-4-己基)-环己烯 | 0.21% |
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.