Study on aroma compounds of cherry under different temperature during shelf life

Summit cherry were studied as materials.Electronic nose and SPME- GC- MS were applied to detect the changes of volatiles in Summit cherry which were stored under cold storage for 20 d and then placed at different temperature ( 13, 20℃) of shelf life in 1d, 4d, 6d.The results showed that: principal component analysis ( PCA) , linear discriminant analysis ( LDA) and loading analysis ( LA) could be used to distinguish cherry under different temperature treatment easily.More alcohols and aldehydes from Summit cherry were detected by SPME- GC- MS.Benzyl alcohol, ( E) -2- hexenol, hexanal, benzaldehyde, ( E) -2- hexenal were detected and determined as 5 kinds of main aromatic substances.It was found that the percentage of ( E) -2- hexenal approaching stable around 42%when cherry was placed at 13℃ in 1~4d.And it rose to 52% when cherry placed for 6d.The percentage of ( E) -2-hexenal approached the maximum value around 53% when cheery were placed under 20℃, 1 ~ 4d. However, it decreased to 43% for the sixth day. This might be caused by low temperature environment which could inhibite generating ( E) -2- hexenal.