Science and Technology of Food Industry

ISSN 1002-0306
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PENG Ying, ZHOU Ru-jin. Determination and analysis of aroma and nutrient components in fresh juices of two kinds of longan[J]. Science and Technology of Food Industry, 2017, (16): 263-266. DOI: 10.13386/j.issn1002-0306.2017.16.050
Citation: PENG Ying, ZHOU Ru-jin. Determination and analysis of aroma and nutrient components in fresh juices of two kinds of longan[J]. Science and Technology of Food Industry, 2017, (16): 263-266. DOI: 10.13386/j.issn1002-0306.2017.16.050
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Determination and analysis of aroma and nutrient components in fresh juices of two kinds of longan

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  • By the application of headspace solid phase microextraction ( HS-SPME) coupling with gas chromatography mass spectrometry ( GC-MS) , the aroma constituents, amino acid, monosaccharide and total sugar content in two kinds longan juice, which were made from Chuliang and Shixia breed were measured and analyzed in this study. Results indicated the primary aroma constituents in these two juices were terpenes, alcohols and esters, with abundant contents of γ-aminobutyric acid and sugar, however, the electronic nose technology was superior in distinguishing these two different breeds of longan.
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