Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via 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 p...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-08-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.965796/full |
| _version_ | 1798040083200212992 |
|---|---|
| author | Ping Sun Ping Sun Bing Xu Bing Xu Yi Wang Yi Wang Xianrui Lin Xianrui Lin Chenfei Chen Chenfei Chen Jianxi Zhu Jianxi Zhu Huijuan Jia Xinwei Wang Jiansheng Shen Jiansheng Shen Tao Feng Tao Feng |
| author_facet | Ping Sun Ping Sun Bing Xu Bing Xu Yi Wang Yi Wang Xianrui Lin Xianrui Lin Chenfei Chen Chenfei Chen Jianxi Zhu Jianxi Zhu Huijuan Jia Xinwei Wang Jiansheng Shen Jiansheng Shen Tao Feng Tao Feng |
| author_sort | Ping Sun |
| collection | DOAJ |
| description | The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via 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. |
| first_indexed | 2024-04-11T22:02:36Z |
| format | Article |
| id | doaj.art-d4206701e4e84fbdb4a989d86062da6d |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T22:02:36Z |
| publishDate | 2022-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-d4206701e4e84fbdb4a989d86062da6d2022-12-22T04:00:53ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-08-01910.3389/fnut.2022.965796965796Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity valuePing Sun0Ping Sun1Bing Xu2Bing Xu3Yi Wang4Yi Wang5Xianrui Lin6Xianrui Lin7Chenfei Chen8Chenfei Chen9Jianxi Zhu10Jianxi Zhu11Huijuan Jia12Xinwei Wang13Jiansheng Shen14Jiansheng Shen15Tao Feng16Tao Feng17Jinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaThe College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, ChinaZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaJinhua Academy of Agricultural Sciences (Zhejiang Institute of Agricultural Machinery), Jinhua, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaThe aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via 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.https://www.frontiersin.org/articles/10.3389/fnut.2022.965796/fullgas chromatography–ion mobility spectrometry (GC-IMS)peachodorous compoundsgas chromatography–mass spectrometry (GC-MS)relative odor activity value (ROAV) |
| spellingShingle | Ping Sun Ping Sun Bing Xu Bing Xu Yi Wang Yi Wang Xianrui Lin Xianrui Lin Chenfei Chen Chenfei Chen Jianxi Zhu Jianxi Zhu Huijuan Jia Xinwei Wang Jiansheng Shen Jiansheng Shen Tao Feng Tao Feng Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value Frontiers in Nutrition gas chromatography–ion mobility spectrometry (GC-IMS) peach odorous compounds gas chromatography–mass spectrometry (GC-MS) relative odor activity value (ROAV) |
| title | Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value |
| title_full | Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value |
| title_fullStr | Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value |
| title_full_unstemmed | Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value |
| title_short | Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value |
| title_sort | characterization of volatile constituents and odorous compounds in peach prunus persica l fruits of different varieties by gas chromatography ion mobility spectrometry gas chromatography mass spectrometry and relative odor activity value |
| topic | gas chromatography–ion mobility spectrometry (GC-IMS) peach odorous compounds gas chromatography–mass spectrometry (GC-MS) relative odor activity value (ROAV) |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.965796/full |
| work_keys_str_mv | AT pingsun characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT pingsun characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT bingxu characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT bingxu characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT yiwang characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT yiwang characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT xianruilin characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT xianruilin characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT chenfeichen characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT chenfeichen characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT jianxizhu characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT jianxizhu characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT huijuanjia characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT xinweiwang characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT jianshengshen characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT jianshengshen characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT taofeng characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue AT taofeng characterizationofvolatileconstituentsandodorouscompoundsinpeachprunuspersicalfruitsofdifferentvarietiesbygaschromatographyionmobilityspectrometrygaschromatographymassspectrometryandrelativeodoractivityvalue |