Headspace-SPME Analysis of Volatiles from Quince Whole Fruits

Solid-phase microextraction (SPME) combined with GC and GC/MS was used for analysis of the volatile compounds of quince (Cydonia oblonga Mill.). The whole fruits, representing two different ripening stages, were stored and analyzed one day after collection. More than 40 volatile compounds were identified. The relative percentage of acetates, with exception of (Z)-3-hexenyl acetate, increased in a parallel way with ripeness. Of the esters of higher organic acids, ethyl hexanoate and ethyl octanoate were present in the greatest quantity. Ethyl octanoate, which was present in the highest quantity, showed the highest increase with ripeness (from 6–8% to 15–18%), while ethyl hexanoate increased 3% to >4%. In contrast, the relative percentages of two sesquiterpenes, a-bergamotene and a-farnesene, clearly decreased with ripeness.