2. Academic Validation
  3. Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis

  • Food Res Int. 2017 Sep;99(Pt 1):133-146. doi: 10.1016/j.foodres.2017.05.007.
Tiago Bianchi 1,  Yannick Weesepoel 2,  Alex Koot 3,  Ignasi Iglesias 4,  Iban Eduardo 5,  Marta Gratacós-Cubarsí 6,  Luis Guerrero 7,  Maria Hortós 8,  Saskia van Ruth 9
Affiliations

Affiliations

  • 1 IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain; RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands. Electronic address: [email protected].
  • 2 RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands. Electronic address: [email protected].
  • 3 RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands. Electronic address: [email protected].
  • 4 IRTA-Fruitcentre, PCiTAL Parc de Gardeny, 25003 Lleida, Spain. Electronic address: [email protected].
  • 5 IRTA, Centre for Research in Agricultural Genomics, CSIC-IRTA-UAB-UB, 08193, Bellaterra, Barcelona, Spain. Electronic address: [email protected].
  • 6 IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain.
  • 7 IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain. Electronic address: [email protected].
  • 8 IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain. Electronic address: [email protected].
  • 9 RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. box 17, 6700 AA Wageningen, The Netherlands. Electronic address: [email protected].
PMID: 28784469 DOI: 10.1016/j.foodres.2017.05.007
Abstract

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores.

Keywords

Acetaldehyde (PubChem CID: 177); Benzeneacetaldehyde (PubChem CID: 998); Canning peach; Decahydronaphthalene (PubChem CID: 7044); Flat peach; Hotrienol (PubChem CID: 5366264); Nectarine; PTR-MS; Peach; Sensory analysis; Trimethylbenzene (PubChem CID: 7247).; γ-Hexalactone (PubChem CID: 257369); γ-Octalactone (PubChem CID: 86852); γ-Valerolactone (PubChem CID: 98323).

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