A Comparative Study of Volatile Oils Between Fresh Fruitand Preserved Fruit of Bergamot
GC-MS was used to detect the volatile components of the bergamot fruit which it was fresh and preserved for 4 months,6 months,and 21,24,22 kinds of components were identified respectively.Among them,D-limonene,γ-terpinene,α-terpineol,geraniol,terpinen-4-o1,nerol,linalool and 5,7-dimethoxycoumarin were the major constituents.The results indicated that the major volatile components were d-(+)-limonene and alpha-terpinene were existed in fresh bergamot fruits,the relative content of the two kinds of substance were 61.43% and 18.43% respectively.The major volatile components were alcohols and esters in pickle bergamot fruit(preserved for 4 months),between the relative contents was 38.10%,33.64%,separately.The aroma components of the pickle bergamot fruit(preserved for 6 months)were alcohols as the main ingredients,its relative content was 64.84%,the α-terpineol,geraniol and nerol relative content of 20.01%,13.26% and 13.50%,respectively.Therefore,if the bergamot fruit was preserved for 6 months,the aroma components in alcohol content was increased gradually and its characteristic flavor was mainly from alcohols.