Abstract
Peach flesh colors and aromas impact greatly on consumer behaviors and these two traits are closely associated in white- and yellow-fleshed peaches. However, current understanding of their aromas is rather limited and confined to the concentration differences of some volatiles. Therefore, this study aims to compare the overall aromas of the white-fleshed peach ‘Hu Jing Mi Lu’ (HJML) and yellow-fleshed peach ‘Jin Yuan’ (JY), two fresh cultivars with intense aromas and industrial influence by applications such as HS-SPME/GC-MS analysis, odor activity value evaluations, and odor note analysis. The significant contributions of 26 odor-active compounds to their aromas were revealed. Among which, 15 compounds showed no concentration differences and contributed to the fruity, floral, sweet, etc., odors in both HJML and JY; (E)-2-nonenal, 1-pentanol, and styrene showed significantly higher concentrations in HJML and conveyed much stronger fusel-like and balsamic odors; likewise, (Z)-3-hexenyl acetate, octanal, nonanal, and 3,5-octadien-2-one showed significantly higher concentrations in JY and conveyed much stronger banana, citrus-like, and honey odors; besides, benzyl alcohol, 1-heptanol, 1-octen-3-ol, and 3-octanone with woody, earthy, mushroom, and lavender odors were exclusively detected in HJML. Overall, apart from the common and stronger specific odors in either the white- or yellow-fleshed peach cultivar, the white-fleshed peach was endowed with a unique aroma.
Highlights
We identified the odor-active compounds in Hu Jing Mi Lu’ (HJML) and Jin Yuan’ (JY) by calculating the odor activity value (OAV) of each volatile compound and analyzed the odor characteristics and aroma differences
83 volatiles were present in the fruit of 80 volatiles volatiles in ‘Jin present in the fruit of ‘Hu Jing Mi Lu’ (HJML) and 80 volatiles in ‘Jin Yuan’ (JY)
The white-fleshed peach was distinguished from the yellow-fleshed peach fruit by the unique woody, earthy, mushroom, and lavender odor notes due to the presence of 4 specific odor-active compounds in HJML including 1-heptanol, benzyl alcohol, 1-octen-3-ol, and 3-octanone
Summary
Batsch) spread from its origin in China to all temperate and subtropical climates within the Asian continent about 3000 years ago [1]. It was widely grown around the world for the attractive colors, pleasant aromas, and high nutrition values of the fruit. Peach fruit quality properties determine consumer acceptance and commodity value, and flesh color is a crucial component [3]. Carotenoid accumulation (including biosynthesis and degradation pathways) determines the color differences between yellowand white-fleshed peach genotypes and previous reports suggested that the total carotenoid content was much higher in yellow-fleshed fruit [6–9]. White- and yellow-fleshed peach are widely available as fresh fruit to consumers, and yellow-fleshed peach is used for
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