Principal component analysis of aroma components in mulberry from different varieties

Headspace solid- phase micro- extraction( HS- SPME) coupled with gas chromatography- mass spectrometry( GC- MS) techniques were used to analyze aroma components in six varieties of mulberry from national mulberry Genebank in Zhenjiang( NMGB). Then principal component analysis( PCA) was adopted to investigate the aroma compounds in mulberry and the evaluation model of aroma intensity was established. From the results,forty- eight aroma components: aldehydes( 15),alcohols( 14),esters( 11),ketones( 4) were identified in the six mulberry cultivars.The first three principal components were subjected to graphical analysis and six clusters were obtained from aroma components,which revealed that different mulberry cultivars could be clearly distinguished by HS- SPME- GC- MS measurements. The evaluation model showed that the ranking of aroma intensity integrative scores were Zhenshen1( 1st),Dashi( 2nd),Zhen 9106( 3rd),Ziyahusang( 4th),Huaichang 20( 5th),Zhen 8603( 6th).The evaluation model results were similar to those obtained from the sensory evaluations,which indicated the feasibility of the developed model.