中文摘要：

利用顶空固相微萃取和气相色谱一质谱联用技术分析了八棱海棠（Malusrobusta（Carr．）Rehd）、东北黄海棠（Mprunifolia）、武山变叶海棠（M.toringoides）及西府海棠（Mmicromalus）果实香气成分，为苹果属野生资源的评价与利用提供基本资料。结果表明：4个苹果属野生种与对照苹果品种“红星”、“富士”相对含量最高的化合物均是（E）．2．己烯醛，共有的相对含量较高化合物有己醛、（E，E）-2，4-己二烯醛和乙醇；4个苹果属野生种共有的化合物有乙醇、己醇、（Z）-3-己烯-1-醇、己醛、（Z）-3-己烯醛、（E）-2-己烯醛、（E，E）．2，4-己二烯醛和4．苯甲酸-2H-吡喃-3-酮，但4者主要香气成分及其相对含量仍存在一定差异。尽管野生种与两个对照品种相对含量最高的化合物类别均是醛类，但它们之间香气成分类别及其相对含量仍存在差异。（E）-2-己烯醛可能是苹果属植物果实香气的典型成分，对其特有风味的形成可能具有重要作用。

英文摘要：

To provide basic data for evaluation and utilization of Malus wild species, the volatile components in the four Malus wild species fruits, namely Malus robusta （Carr.） Rehd, M. pmnifolia, M. toringoides and M. micromalus, were analyzed using Head Space Solid Phase Microextraction and Gas Chromatograph-Mass Spectrometry techniques. The results showed that, the most abundant components in the four Malus wild species and two controls （apple cuhivar ＂Starking＂ and ＂Fuji＂） were identically （E）-2-hexenal, with hexanal, （E,E）-2,4-hexadienal and ethanol as common relatively abundant components. There were some differences in main volatile components and their relative contents between the four species, although they had several common constituents, such as ethanol, hexanol, etc. There were also differences in volatile component categories and their relative contents between the four species and the controls, although the most abundant component categories in the four species and the controls were identically aldehydes. It was suggested that （E）-2-hexenal is likely representative component for Malus fruit and therefore may play an important role in the formation of its special flavor.