Sun Ping, Xu Bing, Wang Yi, Lin Xianrui, Chen Chenfei, Zhu Jianxi, Jia Huijuan, Wang Xinwei, Shen Jiansheng, Feng Tao
Jinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, China.
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Front Nutr. 2022 Aug 15;9:965796. doi: 10.3389/fnut.2022.965796. eCollection 2022.
The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality 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.
本研究的目的是通过比较三个品种（水蜜桃、黄桃和平桃）10个样本的中国地方桃品种的多样性，获取有关未来育种工作的信息，以改善果实品质对香气的影响。采用气相色谱-离子迁移谱（GC-IMS）结合气相色谱-质谱（GC-MS）对桃果实的挥发性成分进行分析和鉴定，并通过相对气味活性值（ROAV）和主成分分析（PCA）确定桃果实的主要风味成分。通过GC-IMS共检测到57种挥发性成分，包括8种醛类、9种醇类、8种酮类、22种酯类、2种酸类、2种酚类、2种吡嗪类、1种噻吩类、1种苯类和2种呋喃类。酯类的比例高达38.6%。通过GC-MS共检测到88种挥发性成分，其中40种为关键香气化合物，ROAV≥1。分析结果表明，醇类、酮类、酯类和醛类对桃果实香气的贡献最大。PCA表明，（E,E）-2,6-壬二烯醛、γ-癸内酯、β-紫罗兰酮和己酸己酯是果实香气的关键贡献者。本研究通过在品种水平上评估桃的香气品质，可为未来的定向栽培和育种提供参考。这些研究将指导桃果实果肉的合理应用。
