【摘 要】
：
Using a non-heated solvent extraction and gas chromatography-mass spectrometry(GC-MS)method,the impact aroma compound,2-acetyl-1-pyrroline(2AP),was confirmed,for the first time,to be naturally occurre
【机 构】
：
Department of Horticulture,Faculty of Agriculture at Kamphangsaen,Kasetsart University,NakhonPathom
【出 处】
：
2015 International Conference on Fruit Quality Biology (第二届果
论文部分内容阅读
Using a non-heated solvent extraction and gas chromatography-mass spectrometry(GC-MS)method,the impact aroma compound,2-acetyl-1-pyrroline(2AP),was confirmed,for the first time,to be naturally occurred in fruit of an aromatic Thai coconut cv.Nam-Hom.Its concentrations were determined in each water sample obtained from a set of aromatic coconut fruits,harvested at different maturity stages and duration over a year,by utilizing solid phase microextraction(SPME)and GC-MS operated in selected ion monitoring(SIM)mode.2AP was initially detected at a concentration of 0.3 mgL-1 in the water of 5.5-months old coconut fruits.Its content continuously increased to 7.5 mgL-1 at full maturity of the 11-month old fruit.The highest concentration was found in the dry season and almost none was detected in the middle of the rainy season.
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