Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality
| Autor: | Junping Quan, Wanpeng Xi, Juanfang Lu, Qiao Zheng |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Plant Science lcsh:Plant culture 01 natural sciences Biochemistry Genetics and Molecular Biology (miscellaneous) peach 03 medical and health sciences Partial least squares regression lcsh:SB1-1110 Food science Sugar consumer acceptability Ecology Evolution Behavior and Systematics Flavor Aroma organic acid aroma volatile chemistry.chemical_classification flavor Ecology biology Renewable Energy Sustainability and the Environment Chemistry Norisoprenoids biology.organism_classification Horticulture 030104 developmental biology sugar Principal component analysis 010606 plant biology & botany Organic acid |
| Zdroj: | Horticultural Plant Journal, Vol 3, Iss 1, Pp 1-12 (2017) |
| ISSN: | 2468-0141 |
| DOI: | 10.1016/j.hpj.2017.01.012 |
| Popis: | In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) and their key individual characteristic flavor compounds were identified by multivariate analysis integrated with consumers' evaluation. No significant differences in sugar and organic acid were observed between 3 types of peaches. In hierarchical clustering analysis (HCA) and principal component analysis (PCA) models, 3 types of peaches could not be differentiated by sugars or organic acids, but could be identified completely by aroma volatiles or by flavor compounds. A partial least squares regression (PLSR) model revealed that the key individual characteristic volatiles in nectarine, honey peach, and flat peach are C9 compounds and terpenic compounds, norisoprenoids and C6 compounds, and benzaldehyde, γ -decalactone, and δ -dodecalactone, respectively. These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches. |
| Databáze: | OpenAIRE |
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