Abstract
First purchases of fruit are mainly dependent on aspects of appearance such as color. However, repeat buys of fruit are determined by internal quality traits such as flavor-related volatiles. Differences in volatile profiles in white- and red-fleshed peach fruit are not well understood. In the present study, peach cultivars with white- and red-fleshed fruit were subjected to sensory analysis using electronic nose (e-nose) to evaluate overview volatile profiles. Approximately 97.3% of the total variation in peach color-volatiles was explained by the first principle component 1 (PC1) and PC2. After analyzing sensory differences between peach fruit samples, 50 volatile compounds were characterized based on GC-MS. Multivariate analysis such as partial least squares discriminant analysis (PLS-DA) was applied to identify volatile compounds that contribute to difference in white- and red-fleshed peach fruit cultivars. A total of 18 volatiles that could separate peach fruit cultivars with different colors in flesh during ripening were identified based on variable importance in projection (VIP) score. Fruity note latone γ-hexalactone had higher contents in red-fleshed cultivars, while grassy note C6 compounds such as hexanal, 2-hexenal, (E)-2-hexenal, 1-hexanol, and (Z)-2-hexen-1-ol showed great accumulation in white-fleshed peach fruit.
Highlights
The peach is one of the most important fruit trees worldwide, and its fruit production was approximately 25 million tonnes in 2016 worldwide according to the Food and Agriculture Organization of the United Nations (FAO)
The results indicate that it is possible to use the partial least squares discriminant analysis (PLS-DA) classification model to classify the red and white peaches by analyzing the volatile compounds measured by e-nose
Peach fruit with different flesh colors varies in volatile profiles at ripe stages
Summary
The peach is one of the most important fruit trees worldwide, and its fruit production was approximately 25 million tonnes in 2016 worldwide according to the Food and Agriculture Organization of the United Nations (FAO). Spain, and Italy produce approximately 70% of the peach crop in the world in 2016. The huge demand of peach fruit in human diet is due to its visual features, nutritional features, and unique flavour for consumption. Fruit color is the most important factor for consumers’ first-time purchases. The fruit flesh of most peach fruit is white or yellow in color. There are a number of red or blood-fleshed peach cultivars grown in Asia and Europe [1]
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