Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
文献类型： 外文期刊
作者： Liu, Huayu 1 ; Zhang, Minghao 1 ; Su, Mingshen 1 ; Zeng, Wenfang 5 ; Wang, Shouchuang 4 ; Du, Jihong 1 ; Zhou, Huijuan 1 ; Yang, Xiaofeng 3 ; Zhang, Xianan 1 ; Li, Xiongwei 1 ; Ye, Zhengwen 1 ;
作者机构： 1.SAAS Forest & Fruit Tree Inst, Shanghai Acad Agr Sci, Shanghai 201403, Peoples R China
2.Shanghai Key Lab Protected Hort Technol, Shanghai 201403, Peoples R China
3.Shanghai Runzhuang Agr Sci & Technol Inst, Shanghai 201415, Peoples R China
4.Hainan Univ, Sanya Inst Breeding & Multiplicat, Sch Breeding & Multiplicat, Natl Key Lab Trop Crop Breeding, Sanya 572025, Hainan, Peoples R China
5.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China
关键词： Yellow peach; Flavor; GC-MS; OAVs; Metabolomics; E -nose; E -tongue
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 471 卷
页码：
收录情况： SCI
摘要： The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC-MS), metabolomics, and electronic sensoristic techniques. Of the 41 volatiles quantified, 13 increased the intensity of the aroma based on the odor activity values (OAVs). Additionally, 142 non-volatile compounds were identified. Metabolic pathway analysis indicated that the formation of xanthophyll esters, due to substrate competition, resulted in a reduction of carotenoid-derived volatiles. Electronic nose (E-nose) analysis revealed that the key sensor W1C-associated volatiles had a green aroma, while W1S and W2Sassociated volatiles showed a fruity aroma. Electronic tongue (E-tongue) analysis revealed that L-norleucine, L-isoleucine, isoleucine, L-tyrosine, L-valine, 4-Hydroxybenzaldehyde, cinnamic acid, and rutin positively correlated with umami and sweetness. Conversely, cis-aconitic acid and (-)-epigallocatechin positively correlated with sourness or astringency. Moreover, 20 volatiles, including gamma-decalactone, linalool, and (Z)-3-hexenyl acetate, were positively correlated with umami or sweetness, while 7 volatiles were positively correlated with sourness or astringency.
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