Abstract: In order to explore the influences of chemical composition and temperature on the flavor of leaf-used lettuce, headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile aroma components and the dynamic changes of aroma components at two kinds of common storage temperature. The results showed that there were nine kinds of aldehydes, three kinds of alcohol, one kind of ketone and one kind of acid in leaf-used lettuce aroma components, among which aldehydes and alcohols were predominant. Combined with the analysis of aroma activity value (OAV) and absolute content, the results showed that seven kinds of substances, such as leaf aldehyde, leaf alcohol and trans, trans-2,4-heptadienaldehyde were the main characteristic aroma components of the leaf-used lettuce, which constituted the fragrance of grass and vegetable flavor. There were no changes in the types of main aroma components of leaf-used lettuce under the conditions of cold storage (4 ℃) and normal temperature (24 ℃) within 24 hours after harvested. However, the content of each component changed greatly; the total amount of aroma components increased significantly at room temperature (P<0.05) while decreased significantly at low temperature (P<0.05). It is concluded that cold storage is helpful to slow down the release of the aroma of leaf-used lettuce, and normal temperature storage is helpful to the synthesis and release of the aroma. This conclusion would be of great significance to the study of aroma of fresh-cut vegetables and the preservation of leaf-used lettuce.
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