摘要 : We analyzed the aroma components of Pueraria montana var. lobata Ohwi (known as kudzu in Japanese) using gas chromatography-flame ionization detection and GC-mass spectrometry. Among the components extracted from flowers, esters o... 展开 We analyzed the aroma components of Pueraria montana var. lobata Ohwi (known as kudzu in Japanese) using gas chromatography-flame ionization detection and GC-mass spectrometry. Among the components extracted from flowers, esters occupied the largest relative peak area, which was mainly attributed to methyl anthranilate (28.76%), which is responsible for the characteristic flavor of the Concord grapes. Other components included ethyl linoleate, 1-octen-3-ol, (Z)3-hexen-1-ol, farnesol, and palmitic acid, which presented the fruity, mushroom, fresh green, floral, and waxy odors respectively, together contributing to the unique aroma of kudzu flowers. This report is the first study on the aroma components of kudzu flowers. 收起