Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC-MS
文献类型： 外文期刊
作者： Feng, Chen 1 ; Ni, Yang 1 ; Zhang, Yingying 1 ; Yang, Junjun 1 ; Xiong, Rong 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing 100093, Peoples R China
2.Minist Agr & Rural Affairs, Inspect & Testing Lab Fruits & Nursery Stocks Beij, Beijing 100093, Peoples R China
3.Beijing Engn Res Ctr Deciduous Fruit Trees, Beijing 100093, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Urban Agr North China, Beijing 100093, Peoples R China
关键词： Peach; HS-SPME-GC-MS; Characteristic aroma; Comprehensive evaluation; Odor activity value
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 467 卷
页码：
收录情况： SCI
摘要： Aromatic components are vital for the flavor profile of peaches. This study investigated the aroma compounds of 20 differential peach cultivars using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 82 distinct aromas were identified, comprising 6 lactones, 16 esters, 24 alcohols, 5 aldehydes, 12 ketones, and 19 other compounds. The yellow peach cultivar 'Tropic Beauty' exhibited the highest aroma content, whereas 'Xiahui 5' topped the white peaches. Furthermore, 11 key aromas were identified based on their odor activity values (OAVs), with hexanal demonstrating the highest average OAV of 1333.27. The top ten cultivars were ranked as follows: 'Tropic Beauty', 'NJN76', 'Vega', 'Xiahui 5', 'Zhongyoujinshuai', 'Troubador', 'Flordaguard', 'Ruiguang 35', 'Jinhualu', and 'Xiacui'. These results lay a strong foundation for assessing peach flavor and developing breeding strategies for peach cultivars.
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