TY - JOUR T1 - Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS. AU - Wang,Chenchen, AU - Zhang,Wenjun, AU - Li,Huidong, AU - Mao,Jiangsheng, AU - Guo,Changying, AU - Ding,Ruiyan, AU - Wang,Ying, AU - Fang,Liping, AU - Chen,Zilei, AU - Yang,Guosheng, Y1 - 2019/05/09/ PY - 2019/04/15/received PY - 2019/04/30/revised PY - 2019/05/06/accepted PY - 2019/5/12/entrez PY - 2019/5/12/pubmed PY - 2019/8/30/medline KW - GC×GC-TOFMS KW - HS-SPME KW - pears KW - volatile compounds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 9 N2 - Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31075878/Analysis_of_Volatile_Compounds_in_Pears_by_HS_SPME_GC×GC_TOFMS_ DB - PRIME DP - Unbound Medicine ER -