The article introduced the technology of supercritical CO_2 extraction of fragrant ingredients from fresh flower of pomelo and analysis method by gas chromatography and mass spectrometry (GC-MS), putting emphasis on the effects of pressure, temperature and time on extraction ratio.

This paper introduced those fragrant ingredients from the fresh leaf of Boronia heterophy(lla)introduced and cultivated from New Zealand which were extracted by vapor distillation—ether extraction, and analyzed by gas chromatography—mass spectrometry(GC-MS).

The top quality pear cv nanguo from Datun of Haicheng city was used as materials, and compared with the white pear from Suizhong, it was found that the aroma components in pear cv nanguo was a mixture of some substances such as 3-furancarboxylic acid, methyl ester etc.

Results indicated that the four treatments (high-N, middle-N, low-N, CK)contained 27,29,28,26 aroma components, and they respresented 94.

Aroma components of mature strawberry furits after thinning were extracted by solvent extraction, and then analyzed by GC/MS.

Headspace solid-phase microextraction and gas chromatographymass spectrometry analysis of aroma compounds in mango;

The characteristics of its trace flavoring compositions are as follows: low content of total acids and total esters,high content of total alcohols,the structure of flavoring compositions intervening between Fen-flavor liquor and Luzhou-flavor liquor in general,and adequate.