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

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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.

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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).

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  1. School of Food Science and Technology, Jiangnan University, No.1800, Lihu Avenue, Wuxi, 214122, Jiangsu, People’s Republic of China

    JianCai Zhu & ZuoBing Xiao

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  1. JianCai Zhu
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Correspondence to ZuoBing Xiao.

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Zhu, J., Xiao, Z. Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis. Eur Food Res Technol 245, 129–141 (2019). https://doi.org/10.1007/s00217-018-3145-x

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  • DOI: https://doi.org/10.1007/s00217-018-3145-x

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