Identification of compounds characterizing the aroma of oblate-peach fruit during storage by GC-MS

Abstract

Three analytical methods, including headspace solid-phase microextraction (HS-SPME), liquid–liquid extraction (LLE) and steam distillation extraction (SDE), were utilized to investigate the aroma profile characteristics of Xinjiang oblate-peach fruit during storage, and the characterizing compounds were detected by gas chromatography mass spectrometry (GC-MS). Silica fiber coated with (DVB-CAR-PDMS) was found to be more efficient for collecting the SPME headspace volatile compounds, and the extraction time of 40 min was preferred in this study. The SPME headspace volatile constituents present in oblate-peach before and after 4 weeks of cold storage (4±1°C) have been analysed, while some physical characteristics such as fruitweight, firmness, soluble solids content (SSC), and titratable acid were monitored during storage. The results show that the volatile compounds displayed different composition during storage, a total of 58 volatiles were identified, 52 prior to storage and 45 after 4 week’s storage, the content of lactones and esters, characteristic compounds of peach aroma, were much lower after 4 weeks of storage. Thirteen of the pre-storage volatiles were not found after storage. Key words: Oblate-peaches, aroma, gas chromatography mass spectrometry (GC–MS),headspace solid-phase microextraction (HS-SPME), liquid–liquid extraction (LLE), steam distillation extraction (SDE).