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.
RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
Food Res Int. 2017 Sep;99(Pt 1):133-146. doi: 10.1016/j.foodres.2017.05.007. Epub 2017 May 15.
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.
本研究旨在探究不同类型桃（Prunus persica L. Batsch.）的香气和感官特性。连续两年，我们对 43 种商业品种的桃、蟠桃、油桃和加工桃（pavías）进行了评估，包括其化学香气和感官特性。采用质子转移反应-质谱（PTR-MS）获得化学香气图谱，并通过 PTR-飞行时间质谱（PTR-Tof-MS）对光谱质量进行了推测性鉴定。在商业成熟度时进行感官分析，考虑了 7 个香气/风味属性。四种类型的桃均表现出独特的化学香气和感官特性。根据判别分析，蟠桃和加工桃表现出最显著的差异。通过偏最小二乘回归将感官数据与挥发性化合物相关联。γ-己内酯、γ-辛内酯、β-大马酮、乙酸和乙酸乙酯与香气和成熟果实感官评分呈正相关，苯乙醛、三甲苯和乙醛呈负相关。
