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Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of p...

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Autores principales: Sun, Ping, Xu, Bing, Wang, Yi, Lin, Xianrui, Chen, Chenfei, Zhu, Jianxi, Jia, Huijuan, Wang, Xinwei, Shen, Jiansheng, Feng, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9421302/
https://www.ncbi.nlm.nih.gov/pubmed/36046134
http://dx.doi.org/10.3389/fnut.2022.965796
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author Sun, Ping
Xu, Bing
Wang, Yi
Lin, Xianrui
Chen, Chenfei
Zhu, Jianxi
Jia, Huijuan
Wang, Xinwei
Shen, Jiansheng
Feng, Tao
author_facet Sun, Ping
Xu, Bing
Wang, Yi
Lin, Xianrui
Chen, Chenfei
Zhu, Jianxi
Jia, Huijuan
Wang, Xinwei
Shen, Jiansheng
Feng, Tao
author_sort Sun, Ping
collection PubMed
description The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of peach fruits were analyzed and identified by gas chromatography–ion mobility spectrometry (GC-IMS) combined with gas chromatography–mass spectrometry (GC-MS), and the main flavor components of peach fruit were determined by relative odor activity value (ROAV) and principal component analysis (PCA). A total number of 57 volatile components were detected by GC-IMS, including eight aldehydes, nine alcohols, eight ketones, 22 esters, two acids, two phenols, two pyrazines, one thiophene, one benzene, and two furans. The proportion of esters was up to 38.6%. A total of 88 volatile components were detected by GC-MS, among which 40 were key aroma compounds, with an ROAV ≥ 1. The analysis results showed that alcohols, ketones, esters, and aldehydes contributed the most to the aroma of peach fruit. PCA demonstrated that (E,E)-2, 6-non-adienal, γ-decalactone, β-ionone, and hexyl hexanoate were the key contributors to the fruit aroma. A reference for future directional cultivation and breeding could be provided by this study through evaluating the aroma quality of the peach at the cultivar level. The possible reasonable application of these peach fruits pulp will be guided through these research.
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spelling pubmed-94213022022-08-30 Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value Sun, Ping Xu, Bing Wang, Yi Lin, Xianrui Chen, Chenfei Zhu, Jianxi Jia, Huijuan Wang, Xinwei Shen, Jiansheng Feng, Tao Front Nutr Nutrition The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of peach fruits were analyzed and identified by gas chromatography–ion mobility spectrometry (GC-IMS) combined with gas chromatography–mass spectrometry (GC-MS), and the main flavor components of peach fruit were determined by relative odor activity value (ROAV) and principal component analysis (PCA). A total number of 57 volatile components were detected by GC-IMS, including eight aldehydes, nine alcohols, eight ketones, 22 esters, two acids, two phenols, two pyrazines, one thiophene, one benzene, and two furans. The proportion of esters was up to 38.6%. A total of 88 volatile components were detected by GC-MS, among which 40 were key aroma compounds, with an ROAV ≥ 1. The analysis results showed that alcohols, ketones, esters, and aldehydes contributed the most to the aroma of peach fruit. PCA demonstrated that (E,E)-2, 6-non-adienal, γ-decalactone, β-ionone, and hexyl hexanoate were the key contributors to the fruit aroma. A reference for future directional cultivation and breeding could be provided by this study through evaluating the aroma quality of the peach at the cultivar level. The possible reasonable application of these peach fruits pulp will be guided through these research. Frontiers Media S.A. 2022-08-15 /pmc/articles/PMC9421302/ /pubmed/36046134 http://dx.doi.org/10.3389/fnut.2022.965796 Text en Copyright © 2022 Sun, Xu, Wang, Lin, Chen, Zhu, Jia, Wang, Shen and Feng. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Sun, Ping
Xu, Bing
Wang, Yi
Lin, Xianrui
Chen, Chenfei
Zhu, Jianxi
Jia, Huijuan
Wang, Xinwei
Shen, Jiansheng
Feng, Tao
Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
title Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
title_full Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
title_fullStr Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
title_full_unstemmed Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
title_short Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
title_sort characterization of volatile constituents and odorous compounds in peach (prunus persica l) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9421302/
https://www.ncbi.nlm.nih.gov/pubmed/36046134
http://dx.doi.org/10.3389/fnut.2022.965796
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