A Systematic Profiling of the Volatile Compounds in 53 Cerasus humilis Genotypes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

The fruits of Cerasus humilis have a unique and pleasant aroma. In this study, the volatile compounds ripe 53 C. genotypes were extracted via headspace solid-phase microextraction (HS-SPME) identified gas chromatography coupled with mass spectrometry (GC-MS). total, 253 detected, among which esters terpenoids most dominant components. We also found that total volatiles contents varied significantly different ripening periods, middle-ripening periods having higher content compared to either early- or late-ripening period genotypes. Moreover, yellow fruit peels had contents. Our study revealed profiles their potential linkages other parameters. These results should help researchers gain deeper understanding biochemical, physiological, molecular mechanisms aroma development for high aroma-targeted breeding cultivars.