山东农业科学2013，Vol.45Issue(1)：63-66,4.
烟台富士苹果芳香物质的主成分分析
Principal Component Analysis on Aromatic Substance of Fuji Apple from Yantai
赵胜亭 1齐伟 2林建材3
作者信息
- 1. 烟台市农业技术推广中心,山东烟台264001
- 2. 烟台市农业信息中心,山东烟台264001
- 3. 山东农业大学资源与环境学院,山东泰安271018
- 折叠
摘要
Abstract
The aroma components of 21 apple varieties were analyzed by solid - phase micro - extraction ( SPME) combined with gas chromatography mass spectrum ( GC/MS ). Forty - eight aromatic substances were identified and then were analyzed by principal component analysis. The results indicated that the former five principal components accounted for 75.49% of the cumulative contribution value. The volatile components consisted of the butyrate, hexanoate, and some higher alcohol, terpenes, organic acids and aldehydes, which constituted the unique characteristic scent of the Yantai apple.关键词
富士苹果/香气成分/主成分分析Key words
Fuji apple/ Aroma components/ Principal component analysis分类
农业科技引用本文复制引用
赵胜亭,齐伟,林建材..烟台富士苹果芳香物质的主成分分析[J].山东农业科学,2013,45(1):63-66,4.
