Sun Meng, Ma Julin, Cai Zhixiang, Yan Juan, Ma Ruijuan, Yu Mingliang, Xie Yinfeng, Shen Zhijun
College of Horticulture, Jinling Institute of Technology, Nanjing 210038, China.
Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Foods. 2025 Sep 2;14(17):3087. doi: 10.3390/foods14173087.
This study investigates the aroma differences among various peach and nectarine varieties by sensory evaluation, electronic nose (E-nose) analysis, and metabolomics. Peach is a significant fruit crop in China, and identifying unique fragrances is essential for germplasm selection and cultivar improvement. Six peach and nectarine varieties were collected from the National Peach Germplasm Repository in Nanjing, China. Sensory evaluation revealed significant differences in aroma and taste, with "Zi Jin Hong 3" and "Bai Mi Pan Tao" showing high scores for aroma, sweetness, and overall sensory quality, while "Tachibanawase" had the lowest overall impression score. E-nose analysis showed distinct response values among varieties, with sensors W1S, W1W, and W5S exhibiting the highest sensitivity. GC-MS identified 446 metabolites, including esters and terpenes. PCA and OPLS-DA differentiated metabolite profiles among varieties, revealing significant differences in metabolite expression. The integration of these techniques provides a comprehensive understanding of aroma differences, highlighting the potential for identifying unique germplasms for breeding high-quality cultivars with charming flavor, and offering a theoretical foundation for raw material selection and process optimization in the deep-processing industry of peach fruits in future research.
本研究通过感官评价、电子鼻（E-nose）分析和代谢组学研究了不同桃和油桃品种之间的香气差异。桃是中国重要的水果作物，识别独特的香气对于种质选择和品种改良至关重要。从中国南京的国家桃种质资源库收集了六个桃和油桃品种。感官评价显示香气和味道存在显著差异，“紫金红3号”和“白米蟠桃”在香气、甜度和整体感官品质方面得分较高，而“玉露”的整体印象得分最低。电子鼻分析表明不同品种之间有明显的响应值，其中传感器W1S、W1W和W5S表现出最高的灵敏度。气相色谱-质谱联用（GC-MS）鉴定出446种代谢物，包括酯类和萜类。主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）区分了不同品种之间的代谢物谱，揭示了代谢物表达的显著差异。这些技术的整合提供了对香气差异的全面理解，突出了识别独特种质以培育具有迷人风味的高品质品种的潜力，并为未来桃果实深加工行业的原料选择和工艺优化提供了理论基础。
