Analysis on the Difference of Aroma Volatile Compounds in New Apple Cultivars‘Ruixue’, ‘Ruixianghong’ and Their Parents

In order to clarify the characteristics of the volatilecompounds of the new apple varieties, further popularize the new varieties. In this study, the newly selected ‘Ruixue’ and ‘Ruixianghong’ apples and their parents ‘Pink Lady’ and ‘Fuji’ were used as the materials. The headspace solid-phase micro extraction method combined with gas chromatography-mass spectrometry was used to detect the aroma compounds of four apple fruits, and the differences in the types, contents and characteristic aroma values of volatilecompounds were studied and analyzed. The results showed that a total of 58 volatilecompounds and 16 characteristic aroma compounds were detected and analyzed from 4 apple varieties. Among them, ‘Ruixue’ had 3 unique volatilecompounds and 10 characteristic volatilecompounds, and ‘Ruixianghong’ had 7 unique volatilecompounds and 13 kinds of characteristic volatilecompounds. Among the four apple varieties, the new variety ‘Ruixianghong’ had the most types of volatilecompounds and the highest content of volatilecompounds. The number of characteristic volatilecompounds of the two new varieties of ‘Ruixue’ and ‘Ruixianghong’ was higher than that of their parents. The characteristic volatilecompounds of (Z)-2-heptenal, hexanal and nonanal in ‘Ruixue’ were higher among the 4 varieties. The characteristic volatilecompounds of esters such as hexyl acetate, hexyl propionate, hexyl butyrate and hexyl 2-methylbutyrate in ‘Ruixianghong’ were the highest. The difference of these characteristic volatilecompounds may be an important reason for the unique aroma of the two new varieties.