1·79 were identified in coriander, 49 in lettuce, 83 in tomato, 66 in chinese wax gourd, 87 in cucumber.
芫荽、莴笋、番茄、冬瓜、黄瓜分别鉴定出79、49、83、66、87种挥发性成分，各挥发性成分均以醛类物质为主。