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Updated: Jan 25, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
Chenchen Wang1,2, Wenjun Zhang3,4, Huidong Li5,6
1Institution of Quality Standard and Testing Technology for Agro-Product, Shandong Academy of Agricultural Science, Jinan 250100, China. wangchenchen0826@163.com.
Abstract:
Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.
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