Li Chunyan, Xu Youyou, Wu Huimin, Zhao Ruirui, Wang Xinwei, Wang Fangfang, Fu Qingquan, Tang Tiantian, Shi Xuewei, Wang Bin
Food College, Shihezi University, Shihezi 832000, China.
Foods. 2023 Jun 29;12(13):2554. doi: 10.3390/foods12132554.
The flat peach is a high economic value table fruit possessing excellent quality and a unique aroma. This article investigated the quality characteristics and aroma fingerprinting of flat peaches (Qingpan, QP; Ruipan 2, R2; Ruipan 4, R4; Wanpan, WP) from Xinjiang in terms of taste, antioxidant capacity, and volatile aroma compounds using high-performance liquid chromatography (HPLC) and HS-SPME-GC-MS. The results showed that the flat peaches had a good taste and high antioxidant capacity, mainly due to the high sugar-low acid property and high levels of phenolic compounds. This study found that sucrose (63.8673.86%) was the main sugar, and malic acid (5.9314.96%) and quinic acid (5.25~15.01%) were the main organic acids. Furthermore, chlorogenic acid (main phenolic compound), epicatechin, rutin, catechin, proanthocyanidin B1, and neochlorogenic acid were positively related to the antioxidant activity of flat peaches. All flat peaches had similar aroma characteristics and were rich in aromatic content. Aldehydes (especially benzaldehyde and 2-hexenal) and esters were the main volatile compounds. The aroma fingerprinting of flat peaches consisted of hexanal, 2-hexenal, nonanal, decanal, benzaldehyde, 2,4-decadienal, dihydro-β-ionone, 6-pentylpyran-2-one, 2-hexenyl acetate, ethyl caprylate, γ-decalactone, and theaspirane, with a "peach-like", "fruit", and "coconut-like" aroma. Among them, 2,4-decadienal, 2-hexenyl acetate, and theaspirane were the characteristic aroma compounds of flat peaches. The results provide a theoretical basis for the industrial application of the special aroma of flat peaches.
蟠桃是一种具有优良品质和独特香气、经济价值高的鲜食水果。本文采用高效液相色谱法（HPLC）和顶空固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS），从口感、抗氧化能力和挥发性香气成分等方面对新疆蟠桃（青蟠，QP；瑞蟠2号，R2；瑞蟠4号，R4；万蟠，WP）的品质特性和香气指纹图谱进行了研究。结果表明，蟠桃口感良好，抗氧化能力强，主要归因于其高糖低酸特性和高水平的酚类化合物。本研究发现，蔗糖（63.86%73.86%）是主要糖类，苹果酸（5.93%14.96%）和奎尼酸（5.25%~15.01%）是主要有机酸。此外，绿原酸（主要酚类化合物）、表儿茶素、芦丁、儿茶素、原花青素B1和新绿原酸与蟠桃的抗氧化活性呈正相关。所有蟠桃均具有相似的香气特征，且香气成分丰富。醛类（尤其是苯甲醛和2-己烯醛）和酯类是主要挥发性化合物。蟠桃的香气指纹图谱由己醛、2-己烯醛、壬醛、癸醛、苯甲醛、2,4-癸二烯醛、二氢-β-紫罗兰酮、6-戊基吡喃-2-酮、乙酸2-己烯酯、辛酸乙酯、γ-癸内酯和茶螺烷组成，具有“桃子样”“水果样”和“椰子样”香气。其中，2,4-癸二烯醛、乙酸2-己烯酯和茶螺烷是蟠桃的特征香气化合物。研究结果为蟠桃独特香气的工业应用提供了理论依据。
