Comparative on Apple Aroma Components and Variety Classification Study based on Principal Component Analysis and Cluster Analysis

In order to find out the differences of the main aroma components among the 14 apples selected, the aroma components of 14 apples were detected by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and the test results of principal component analysis and cluster analysis. The results showed that 73 kinds of aroma components were detected in this experiment, of which 8 kinds of ingredients were common to all cultivars, namely hexyl acetate, hexyl hexanoate, 2-methyl-1-butanol, 1-octanol, hexanal, trans-2-hexenal, alpha-farnesene. Principal component analysis showed that the comprehensive scores of Hanfu and Changhong apples were higher, and the scores of Qinguan and Qiujin apples were the lowest. The rankings could intuitively reflect the differences among apples. Cluster analysis showed that 14 kinds of apples could be divided into four categories:The first group consisted of 11 varieties, namely Shandong Fuji, Wanglin, Xinjiang Bingtang Fuji, Hanfu, Xiaoguoguang, Huafu, Qinguan, Gansu Fuji, Jonathan, Hebei Fuji. The second category gathered two varieties, the Xinhongxing and the Guoguan. Qiujin and Changhong from a class.Combining the two analytical methods, the results showed that the four apple flavors of Fuji, Wanglin, Changhong and Hanfu were more prominent in different producing areas, which provided the theoretical basis and references for breeders and consumers to choose the best apples.