| Compounds | Content |
|---|---|
| Hexanal | 31.56% |
| 2-Hexenal | 36.91% |
| 二氢-beta-紫罗兰酮 | 1.56% |
| Hexyl acetate | 1.53% |
| trans-2-Hexenyl acetate | 5.34% |
| Linalool | 3.23% |
| 1-Hexanol | 1.89% |
| trans-2-Hexen-1-ol | 6.95% |
| Benzaldehyde | 2.94% |
| 1-Nonanal | 1.53% |
| Decanal | 0.7% |
| Isopropyl myristate | 0.74% |
| Diisobutyl phthalate | 1.26% |
| beta-Damascenone | 1.17% |
| Cedrol | 0.59% |
引用文献:
[1]范霞,崔心平.基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分[J].食品科学,2021,42(20):222-229.