Abstract
In our study, we were used four yellow-fleshed peach cultivars ?Royal Glory?, ?Redhaven", 'Maria Marta' and 'Norman', during two-year period. The characterization of aromatic constituents of investigated cultivars was done using headspace solid phase micro-extraction (HS-SPME). The intention was to make implicit discrimination between cultivars by analysis of components present in all cultivars during two-year period. Also, the impact of added preservatives (Na-benzoate and citric acid) on the final aroma of cooked peaches was studied. The cultivars' differences and the impact of preservatives (Na-benzoate and citric acid) were statistically evaluated. Multiple discriminant analysis of peaches? aromatic profile was used to segregate investigated peach cultivars. Although they were very similar, the cultivars were segregated by two discriminant function, function 1 (which accounted for 56.9% of this peach model) and function 2 (31.7%). The use of preservatives had also an important impact on the aromatic profile of cooked peaches. The statistical analysis indicated that from 57 identified volatiles, 40 volatiles showed statistically significant difference regarding the way of preservation. The main negative impact had Na-benzoate compared to control or samples preserved with citric acid.
Highlights
Four yellow-fleshed peach cultivars („Royal Glory“, „Redhaven“, „Maria Marta“ and „Norman“) were used during two-year period in this study
The blender was equipped with a tube, through which a gentle stream of nitrogen was passing in order to prevent oxidation during mixing
On the basis of gained results we found that the influence of external factors, like monthly rainfall on the overall amount of volatiles identified in the specific cultivar, is very important
Summary
Four yellow-fleshed peach cultivars („Royal Glory“, „Redhaven“, „Maria Marta“ and „Norman“) were used during two-year period in this study. The impact of added preservatives (Na-benzoate and citric acid) on the final aroma of cooked peaches was studied. The cultivars' differences and the impact of preservatives (Na-benzoate and citric acid) were statistically evaluated. Peach ripening and the development of typical peach aroma are strongly dependent on the content of the lasts (δ- and γ-decalactones) [8]. Regarding to this remark, they are commonly used as markers in electronic transducers (e-nose) in fruit cool chambers [9– –11]. M. BAVCON KRALJ et al.: FINAL AROMA OF COOKED PEACH fresh and canned peaches showed that picking the fruit more matured resulted in higher colour and flavour quality of products [13]. Batsch) depends to a great extent on their sweetness, which is related to sugar composition [16]
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