Changes of Sensory Quality and Volatile Compounds of Huafu Apple Preserved at Room Temperature

"Huafu" apple was selected as the raw material. The changes of volatile compounds were analyzed using electronic nose and solid phase microextraction coupled with gas chromatography and mass spectrometry(SPME/GC-MS)during storage at(20±1)℃ for one month. The results showed that,the color of fruit peel became darker,gradually turned green and yellow along with the prolongation of storage time. The weight loss rate of apple fruit gradually increased. The ratio of sugar to acid decreased firstly and then raised,while the starch content decreased gradually. Electronic nose could distinguish with different storage time of apple fruit by principal component analysis and linear discriminant analysis. The sensors R2,R6,R8 and R9 were better for distinguishing the changes of volatile flavor in apples during storage period. The results of SPME/GC-MS analysis showed that with the prolongation of storage time,the contents of 2-methylbutyl acetate,propyl butyrate,butyl 2-methylbutanoate and hexyl isovalerate tended to increase first and then decrease,and the content of hexyl hexanoate decreased all the time. The contents of ethyl 2-methylbutyrate increased gradually,and the type and contents of alcohols decreased gradually. The contents of hexanal increased first and then decreased,the contents of 2-hexenal and nonanal all decreased,and the contents of α-farnesene,dipentene and toluene existed all the time during storage. Electronic nose expected to replace GC-MS in rapidly evaluation of the volatile flavor changing in Fuji apple during shelf life.