Characterization of the key aroma compounds in peach by gas chromatography-olfactometry, quantitative measurements and sensory analysis

摘要

The volatile compounds of peaches (Prunus persica L.) obtained from five cultivars (Chongyanghong, Y1; Ruiguang 19, Y2; Zaohongxia, Y3; Zaohong 2, Y4; and Wuyuehuo, Y5) were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and GC-flame photometric detection (FPD). A total of 40 odor-active volatile compounds were observed in the GC-O experiments. Amongst those compounds, hexanal, (Z)-3-hexen-1-ol, (E)-2-hexenal, 3-mercaptohexanol, nonanal, -nonalactone, and -decalactone contributed greatly to aroma of peach. In addition, thirty-four quantified compounds were demonstrated as important odorants according to odor activity values (OAVs&1). Amongst these compounds, hexanal (OAV: 28-89), pentanal (OAV: 9-16), (E)-2-heptenal (OAV: 19-60), (E)-2-hexenal (OAV: 26-86), (E)-2-octenal (OAV: 10-42), (E)-2-nonenal (OAV: 8-94), -decalactone (OAV: 13-34), -decalactone (OAV: 2-19), (R)-(-)-linalool (OAV: 29-76) and phenyl acetaldehyde (OAV: 4-59) were the most powerful compounds in five varieties of peach.