Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS

文献类型： 外文期刊

第一作者： Wang, Yiju

作者： Wang, Yiju;Li, Shaohua;Wang, Yiju;Yang, Chunxiang;Yang, Liu;Wang, Younian;Zhao, Jianbo;Jiang, Quan;Wang, Yiju

作者机构：

关键词： peach;nectarine;aroma;volatiles;HS-SPME-GC-MS;PCA

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Using HS-SPME-GC-MS. characteristics of the volatiles of 50 peaches and nectarines representing different germplasm origins were investigated. Ten of these peaches and nectarines were studied in two successive years. Eighty-four compounds were identified. Volatile composition was relatively consistent, but the amount of total volatiles and certain individual compounds varied between years. Moreover, the composition of volatiles and their contents depended on genotypic background and germplasm origin. Total volatiles in wild peaches and a Chinese local cultivar 'Wurao' were much higher than in the other groups. All the peaches and nectarines could be classified into four groups by principal component analysis of the volatiles (excluding C_6 compounds): 'Ruipan 14" and 'Babygold 7' with high contents of lac-tones, Chinese wild peaches and 'Wutao' with high contents of terpenoids and esters, seven cultivars with American or European origins with high content of linalool, and others without characteristic corn-position of volatiles.

分类号： TS2

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