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.
Peaches Aroma-active compounds GC–O OAV
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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).
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Conflict of interest
The authors have declared no conflict of interest.
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This article does not contain any studies with human or animal subjects.
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