Aroma components and their contents in cucumbers from different genotypes

【Objective】 The fruit aroma components and contents from 11 cucumber genotypes were analyzed to distinguish the main components and contents difference.【Method】 Solid phase micro-extraction and gas chromatography-mass spectrometry(GC-MS) were used to explore aroma components of 11 genotypes cucumber fruit.And the characteristic aromas of cucumber fruits were determined according to aroma values.【Result】 It showed that the 78 aroma components were identified totally,including aldehydes,alcohols,ketones and olefins and the volatile aldehydes and alcohols accounted for 56.30%-83.95% and 7.78%-21.33% of the total volatiles content,respectively.Aldehydes and alcohols were the main aroma components.【Conclusion】 16 aroma components of cucumber fruits were identified as the characteristic aroma compounds according to aroma values of compounds such as(E,Z)-2,6-Nonadienal,(E)-6-Nonenal,(E)-2-Nonenal,Hexanal,Nonanal and(Z)-2-Heptenal,and among which 10 characteristic aroma compounds were in common among 11 genotypes.