Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, and relative odor activity value

文献类型： 外文期刊

第一作者： Sun, Ping

作者： Sun, Ping;Xu, Bing;Wang, Yi;Lin, Xianrui;Chen, Chenfei;Zhu, Jianxi;Shen, Jiansheng;Feng, Tao;Sun, Ping;Xu, Bing;Wang, Yi;Lin, Xianrui;Chen, Chenfei;Zhu, Jianxi;Shen, Jiansheng;Feng, Tao;Jia, Huijuan;Wang, Xinwei

作者机构：

关键词： gas chromatography-ion mobility spectrometry (GC-IMS); peach; odorous compounds; gas chromatography-mass spectrometry (GC-MS); relative odor activity value (ROAV)

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of peach fruits were analyzed and identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with gas chromatography-mass spectrometry (GC-MS), and the main flavor components of peach fruit were determined by relative odor activity value (ROAV) and principal component analysis (PCA). A total number of 57 volatile components were detected by GC-IMS, including eight aldehydes, nine alcohols, eight ketones, 22 esters, two acids, two phenols, two pyrazines, one thiophene, one benzene, and two furans. The proportion of esters was up to 38.6%. A total of 88 volatile components were detected by GC-MS, among which 40 were key aroma compounds, with an ROAV >= 1. The analysis results showed that alcohols, ketones, esters, and aldehydes contributed the most to the aroma of peach fruit. PCA demonstrated that (E,E)-2, 6-non-adienal, gamma-decalactone, beta-ionone, and hexyl hexanoate were the key contributors to the fruit aroma. A reference for future directional cultivation and breeding could be provided by this study through evaluating the aroma quality of the peach at the cultivar level. The possible reasonable application of these peach fruits pulp will be guided through these research.

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