Abstract
Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptability. Among those, peach flavor has been minimally characterized among cultivars. Headspace-solid phase microextraction (HS–SPME) combined with gas chromatography–mass spectrometry (GC–MS) was used to characterize the volatile profile of 42 peach cultivars commercially grown in 2016. The goal of this research was to understand the aroma composition and content of peach cultivars grown in Georgia, USA. Thirty-six volatile compounds were identified. Significant differences (p ≤ 0.0001) were observed for all the flavor volatiles across all cultivars being evaluated. Esters were the major compounds isolated from the 42 peach cultivars, followed by lactones, alcohols, aldehydes, and terpenoids, in that order. Lactones, benzaldehyde, and linalool, which are known to be peach aroma compounds, exhibited the highest mean concentrations among the cultivars with ɣ- and δ-decalactones having a concentration of approximately 180 ng·g−1 and 60 ng·g−1, respectively. Among the cultivars, “Majestic” had the highest mean concentration of ɣ-decalactone, followed by “Southern Pearl” with approximately 503 ng·g−1 and 443 ng·g−1, respectively. “Southern Pearl” and “Fairtime” also exhibited the highest average concentration of δ-decalactone. The results obtained will help provide an understanding of the distribution of the various volatile organic compounds found in Georgia-grown peach cultivars.
Highlights
IntroductionAppearance is mostly based on the fruit size and color, while tasting encompasses a combination of factors such as aroma, texture, and sugar/acid ratios [1]
A total of 30 volatiles were detected among early-ripening peach cultivars, with benzaldehyde, methyl hexanoate, ethyl octanoate, γ-octanolactone, δ-octalactone, and γ-nonalactone not detected
This study study was was able to identify 36 volatile compounds with all showing significant differences acrossthe the4242cultivars cultivars analyzed
Summary
Appearance is mostly based on the fruit size and color, while tasting encompasses a combination of factors such as aroma, texture, and sugar/acid ratios [1]. The relative contributions of specific aroma VOCs to the flavor of peaches have been studied by several authors with over 100 VOCs identified [3,4,5]. Among these volatiles, aldehydes, alcohols, terpenoids, ketones, lactones, carboxylic acids, and esters have been reported [6]. Other lactones such as γ-octalactone, γ-dodecalactone, δ-decalactone, and 6-pentyl-α-pyrone have been reported to be part of peach aroma, exhibiting a “fruity” or “coconut”-like aroma [7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
