Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances

Objective:To study the difference of aroma components of Toona sinensis with green phenotype from different provenances. Methods:The volatile components of Toona sinensis from from Taihe,Yongji,Shiyan and Langao were extracted and identified by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-smell-mass spectrometry(GC-O-MS),and the characteristic aroma components were analyzed. Results:When the temperature was 50 ℃,the extraction efficiency could be maximized by extracting the sample with 65 μm PDSM/DVB head for 40 min. GC-ME was used to analyze the volatile components,and 46 kinds of volatile components were identified in four green Toona sinensis,among which Yongji Toona sinensis was detected the most volatile components,40 kinds in total,and 23 kinds of terpenes accounted for the largest proportion. However,the volatile components detected in Shiyan Toona sinensis were the least,with 26 species in total and only 10 terpenes. After sniffing analysis,it was found that there were 18 characteristic aroma components in Toona sinensis,terpenes and sulfur compounds were the main volatile components of Toona sinensis,among which 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene had the highest aroma intensity. Conclusion:There are significant differences in the types and contents of terpenoids among the four different provenances of Toona sinensis,among which the types and contents of terpenoids in Qingyou Toona sinensis and Yongji Toona sinensis are higher,so their flavors are superior to Shiyan Toona sinensis and Langao Toona sinensis.