Effect of different extraction method on the identification of aromatic components of hawthorn juice

To study the effect of different extraction methods on the aromatic components of hawthorn juice, headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLX) coupled with gas chromatography mass spectrometry (GC-MS) were developed and applied for the qualitative and semiquantitative characterization of aroma components of hawthorn juice. The results showed that a total of 21 compounds were identified by HS-SPME. (Z) -3-hexen-1-ol, α-terpineol, (Z) -3-hexenyl acetate, (Z) -3-hexenyl butyrate, benzyl alcohol and hexyl formate were the main components, and its contents were 79.4, 68.1, 60.4, 60.1, 49.9, 33.2μg/L, respectively. Compared with HS-SPME, 6 main aroma components were found by LLX, such as (Z) -3-hexen-1-ol, (Z) -3-hexenyl acetate, (Z) -3-hexenyl butyrate, eugenol, ethyl pyruvate and citric acid, and its contents were 67.9, 63.4, 57.4, 51.4, 34.5, 30.3μg/L, respectively. Nevertheless, based on different principles, the contents of aroma components were obvious differences in contents with different methods.