Changes of Aroma compounds in Satsuma mandsrins orange juice in different maturity

Volatile compounds in Satsuma mandarin Owari orange juice with different maturity of premature, mature and postmature were analyzed by headspace-solid phase micro-extraction combined with gas chromatographymass spectrometry ( HS- SPME/GC- MS) .Qualitative analysis of volatile compounds was performed followed by orange juice with different maturity. The results showed that 37 volatile compounds were isolated and identified, which included aldehydes, alcohols, ketones, esters and hydrocarbons.Then, 34 kinds of volatile compounds which were isolated in premature orange juice and 32 kinds in mature orange juice and 33 kinds in postmature orange juice. Among these volatile compounds, trans- 3- caren- 2- olcohol, stearic acid propyl ester, 1, 3, 8- p-menthatriene have not been reported in the composition of volatile flavor compounds of citrus species previously.In our experiment, the effects of different maturity of Satsuma mandsrins orange on the kinds of aroma compounds of orange juice was not significant. However, the contents of aroma compounds, such as limonene, γ- terpinene, carveol, β-sinensal, were changed significantly. The concentration of alcohols aldehydes esters were isolated in mature orange juice were higher than those in premature and postmature orange juice.Based on the analyzed of physical properties of juice and the changes of aroma compounds with different maturity, the quality of aroma for Satsuma mandsrins orange can be obtained in mature.