# Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
## 3 Results and Discussion
### HS-SPME-GC-MS Analysis
#### 3.1.2 HS-SPME-GC-MS Analysis of Volatile Components in Kiwifruit Samples
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**NO.** & **Compounds** & **RI a** & **CAS b** & **Concentration Range** & **Cultivars c** \\ \hline _Esters_ & & & & & \\
1 & Methyl acetate & 487 & 79-20-9 & 0.00–25.56 & 3 \\
2 & Ethyl acetate & 586 & 141-78-6 & 1.42–430.85 & 23 S,AH \\
3 & _tert_-Butyl isopropyl carbonat & 911 & - & 0.00–3.42 & 1 \\
4 & Methyl propionate & 586 & 554-12-1 & 0.00–4.14 & 2 \\
5 & n-Propyl acetate & 686 & 109-60-4 & 0.00–43.27 & 20 AH \\
6 & Methyl butanoate & 686 & 623-42-7 & 0.00–2675.60 & 14 \\
7 & _trans_-but-2-enoic acid methyl ester & 694 & 623-43-8 & 0.00–2.53 & 1 \\
8 & Ethyl isobutyrate & 721 & 97-62-1 & 0.00–20.84 & 2 \\
9 & _sec_-Butyl acetate & 721 & 105-46-4 & 0.00–15.72 & 18 AH \\
10 & Butyl acetate & 785 & 123-86-4 & 0.00–29.77 & 3 \\
11 & Diethyl carbonate & 761 & 105-58-8 & 0.00–3.54 & 1 \\
12 & Ethyl butanoate & 785 & 105-54-4 & 1.56–7042.01 & 23 S,AH \\
13 & Methyl valerate & 785 & 624-24-8 & 0.00–23.31 & 4 \\
14 & Ethyl 2-methylbutanoate & 820 & 7452-79-1 & 0.00–9.62 & 2 \\
15 & Hexyl formate & 981 & 629-33-4 & 0.00–167.99 & 21 SH \\
16 & n-Propyl butyrate & 884 & 105-66-8 & 0.00–85.50 & 4 \\
17 & Herptyl butanoate & 1282 & 5870-93-9 & 0.00–1.36 & 1 \\
18 & Ethyl pentanoate & 884 & 539-82-2 & 0.00–66.12 & 9 \\
19 & Isobutyl isobutyrate & 856 & 97-85-8 & 0.00–3.86 & 1 \\
20 & Methyl hexanoate & 884 & 106-70-7 & 0.00–226.78 & 13 \\
21 & Ethyl 3-hydroxybutyrate & 947 & 5405-41-4 & 0.00–16.37 & 1 \\
22 & Butyl butanoate & 984 & 109-21-7 & 0.00–409.61 & 8 \\
23 & Methyl 2-hexenoate & 892 & 2396-77-2 & 0.00–2.10 & 1 \\
24 & Ethyl hexanoate & 984 & 123-66-0 & 0.00–1223.14 & 22 S,AH \\
25 & Methyl 3-(methylthio)propionate & 936 & 13532-18-8 & 0.00–25.71 & 1 \\
26 & _trans_-\(\beta\)-Ocimene & 976 & 3779-61-1 & 0.00–3.81 & 2 \\
27 & Methyl 2-ethylhexanoate & 1019 & 816-19-3 & 0.00–1.32 & 1 \\
28 & Methyl benzooate & 1060 & 93-85-3 & 0.00–104.95 & 16 \\
29 & Ethyl benzooate & 1160 & 93-89-0 & 0.00–349.13 & 8 \\
30 & Butyl hexanoate & 1183 & 626-82-4 & 0.00–22.84 & 10 \\
31 & Ethyl octanoate & 1183 & 106-32-1 & 0.00–64.28 & 11 S \\
32 & Sulfurrous acid, 2-ethylhexyl noryl ester & 2270 & - & 0.00–4.72 & 1 \\
33 & Butyl benzoate & 1359 & 136-60-7 & 0.00–32.36 & 4 \\
34 & Ethyl caprate & 1381 & 110-38-3 & 0.00–14.15 & 2 S \\
35 & 2,2,4-Trimethyl-1,3-pentanediol & 1605 & 6846-50-0 & 0.00–36.52 & 1 \\
36 & Diisobutyl phthalate & 1908 & 84-69-5 & 0.00–8.78 & 20 AH \\
37 & Dibutyl phthalate & 2037 & 84-74-2 & 0.00–15.77 & 19 AH \\ \hline _Alcohols_ & & & & & \\
38 & Ethanol & 463 & 64-17-5 & 113.69–1395.23 & 23 S,AH \\
39 & (R)-2-Butanol & 581 & 14898-79-4 & 0.00–2.56 & 13 AH \\
40 & 1-Butanol & 662 & 71-36-3 & 0.00–10.52 & 3 \\
41 & 1-Pentent-3-ol & 671 & 616-25-1 & 0.00–9.39 & 2 \\
42 & Cyclobut-1-enylmethanol & 794 & 89128-08-1 & 0.00–12.89 & 1S \\
43 & (E)-2-Pententan & 715 & 1576-87-0 & 0.00–19.19 & 5S \\
44 & 2-Methyl-3-buttene-2-thiol & 807 & 5287-45-6 & 0.00–1.77 & 1 \\
45 & (Z)-3-Hexen-1-ol & 868 & 928-96-1 & 3.11–17.50 & 13 SH \\
46 & (Z)-4-Hexen-1-ol & 868 & 928-91-6 & 0.00–0.63 & 1 \\
47 & (E)-2-Hexen-1-ol & 868 & 928-95-0 & 11.53–294.54 & 23 S,AH \\
48 & 2-Octanol & 979 & 123-96-6 & 0.00–45.94 & 18 AH \\
49 & 4-Terpineol & 1137 & 562-74-3 & 0.00–15.85 & 1 \\
50 & x-Terpineol & 1143 & 98-55-5 & 0.00–3.95 & 2 \\
51 & 7-Methyl-3-methylene-6-octen-1-ol & 1228 & 13066-51-8 & 0.00–6.47 & 1 \\
52 & 11-Methyldodecanol & 1492 & 85763-57-1 & 0.00–5.44 & 1 \\
53 & 1-Dodecanol & 1457 & 112-53-8 & 0.00–1.67 & 1 \\
54 & Cedrol & 1543 & 77-53-2 & 0.00–18.44 & 1 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The volatile components in kiwifruit and their basic parameters and concentration range.