Abstract:

To provide basic data for evaluation and utilization of Malus wild species, the volatile components in the four Malus wild species fruits, namely Malus robusta (Carr.) Rehd, M. prunifolia, M. toringoides and M. micromalus, were analyzed using Head Space Solid Phase Microextraction and Gas Chromatograph-Mass Spectrometry techniques. The results showed that, the most abundant components in the four Malus wild species and two controls (apple cultivar ‘Starking’ and ‘Fuji’) were identically (E)-2-hexenal, with hexanal, (E,E)-2,4-hexadienal and ethanol as common relatively abundant components. There were some differences in main volatile components and their relative contents between the four species, although they had several common constituents, such as ethanol, hexanol, etc. There were also differences in volatile component categories and their relative contents between the four species and the controls, although the most abundant component categories in the four species and the controls were identically aldehydes. It was suggested that (E)-2-hexenal is likely representative component for Malus fruit and therefore may play an important role in the formation of its special flavor.