Abstract:The differences of volatile components and flavors of purple phenotype Toona sinensis from different provenances were investigated. Headspace solid-phase microextraction(HS-SPME) was used to optimize the volatile components extraction. Gas chromatography-olfactometry-mass spectrometry(GC-O-MS) and principal component analysis were used to detect the volatile components and analyze the flavor differences. The results showed that the optimal HS-SPME extraction condition was using 65 ?滋m PDMS/DVB fiber at 50 ℃ for 40 min. By GC-MS qualitative and quantitative analysis, 54 volatile compounds were identified in ten species of purple phenotype Toona sinensis, including 30 kinds of terpenes compounds, 14 sulfur compounds, 6 alcohols compounds, 3 aldehydes compounds and 1 acid compound. And the volatile components detected in Ximou, Linqu, Zibo, Qingzhou, Jiaozuo, heiyouchun, bashanhong, Yuncheng, Changshan and Hebei were 36, 32, 27, 38, 39, 34, 27, 34, 34 and 36 species, respectively. Based on the GC-O-MS analysis, 14 volatile components were identified in ten purple phenotypes Toona sinensis, including 6 sulfur compounds, 6 terpenes compounds and 2 aldehydes compounds. The relative contents of terpenes and sulfur compounds in four kinds of Toona sinensis from Shandong Province (i.e., Ximou, Linqu, Zibo, Qingzhou) were higher than those in other areas, where the unique volatile components (+)-β-apine was detected. According to the principal component analysis, the purple phenotype Toona sinensis in Ximou had the highest comprehensive score of flavor substance content and the best flavor, where the characteristic(+)-β-apine played the greatest impact on flavor. The Toona sinensis in Changshan got the lowest comprehensive score. After comprehensive evaluation, Ximou Toona sinensis was selected as the best flavory Toona sinensis, providing a basis for Toona sinensis application in food processing.
