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Updated: May 16, 2026

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
[GC-MS analysis of volatile aromatic substances in Chaenomeles speciosa fruit]
Shi-yao Liu1, Zhi-chuan Bai, Jia-na Li
1College of Horticulture and Landscape Architecture, Southwest University/ Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China. cqliushiyao@126.com
Objective:
To analyze the volatile aromatic substances in Chaenomeles speciosa fruit produced in Chongqing in order to provide the characteristic data for it's resources development and flavors chemistry research.
Methods:
The volatile aromatic substances were extracted by steam distillation from Chaenomeles speciosa fresh fruit and seperated and identified by GC-MS.
Results:
106 volatile aromatic substances were seperated and identified, mainly including esters, alcohols, carboxylic acids, alkanes and alkenes, ketones, which made a great contribution to flavor of Chaenomeles speciosa fresh fruit.
Conclusion:
This study elucidated the composition of volatile aromatic substances in Chaenomeles speciosa fruit produced in Chongqing, which could provide basic information for exploitation and utilization of it's flavor substances.
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