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Citation:

Changes of Aroma Components in Cattleya in Different Florescence

  • Received Date: 2013-01-29
  • The changes of aroma components in Rhyncholaeliocattleya King of Taiwan ‘Ta Shin #1’ in different florescence were analyzed by dynamic headspace collection and TCT-GC/MS. The results indicted that there were 42 components at bud stage, 39 at first flowering dates, 66 at flowering stage and 56 at declining period. With the flower blooming and senescence, the contents of alkenes increased at first and then decreased, the contents of alkanes and benzenes increased, while the contents of alcohol and aldehydes decreased. Based on the results of organoleptic evaluation and GC/MS, it was found that alkenes was the most important compounds for ‘Ta Shin #1’ volatile. 3, 7-dimethyl-1, 3, 6-Octatriene, Alpha.-pinene, Beta-myrcene, D-limonene, benzaldehyde, and benzoic acid methyl ester were the characteristic constituents of aroma.
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Changes of Aroma Components in Cattleya in Different Florescence

  • 1. Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
  • 2. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China

Abstract: The changes of aroma components in Rhyncholaeliocattleya King of Taiwan ‘Ta Shin #1’ in different florescence were analyzed by dynamic headspace collection and TCT-GC/MS. The results indicted that there were 42 components at bud stage, 39 at first flowering dates, 66 at flowering stage and 56 at declining period. With the flower blooming and senescence, the contents of alkenes increased at first and then decreased, the contents of alkanes and benzenes increased, while the contents of alcohol and aldehydes decreased. Based on the results of organoleptic evaluation and GC/MS, it was found that alkenes was the most important compounds for ‘Ta Shin #1’ volatile. 3, 7-dimethyl-1, 3, 6-Octatriene, Alpha.-pinene, Beta-myrcene, D-limonene, benzaldehyde, and benzoic acid methyl ester were the characteristic constituents of aroma.

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