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European Food Research and Technology

, Volume 245, Issue 1, pp 129–141 | Cite as

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

  • JianCai Zhu
  • ZuoBing XiaoEmail author
Original Paper
  • 88 Downloads

Abstract

The volatile compounds of peaches (Prunus persica L.) obtained from five cultivars (Chongyanghong, Y1; Ruiguang 19, Y2; Zaohongxia, Y3; Zaohong 2, Y4; and Wuyuehuo, Y5) were analyzed by gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry (GC–MS) and GC–flame photometric detection (FPD). A total of 40 odor-active volatile compounds were observed in the GC–O experiments. Amongst those compounds, hexanal, (Z)-3-hexen-1-ol, (E)-2-hexenal, 3-mercaptohexanol, nonanal, γ-nonalactone, and γ-decalactone contributed greatly to aroma of peach. In addition, thirty-four quantified compounds were demonstrated as important odorants according to odor activity values (OAVs > 1). Amongst these compounds, hexanal (OAV: 28–89), pentanal (OAV: 9–16), (E)-2-heptenal (OAV: 19–60), (E)-2-hexenal (OAV: 26–86), (E)-2-octenal (OAV: 10–42), (E)-2-nonenal (OAV: 8–94), γ-decalactone (OAV: 13–34), δ-decalactone (OAV: 2–19), (R)-(−)-linalool (OAV: 29–76) and phenyl acetaldehyde (OAV: 4–59) were the most powerful compounds in five varieties of peach.

Keywords

Peaches Aroma-active compounds GC–O OAV 

Notes

Acknowledgements

The research was supported by the National Natural Science Foundation of China (No. 2147614090) and National Key Research and Development Program Nanotechnology Specific Project (No. 2016YFA0200304).

Compliance with ethical standards

Conflict of interest

The authors have declared no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2018_3145_MOESM1_ESM.xls (64 kb)
Supplementary material 1 (XLS 64 KB)

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China

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