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

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...

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Bibliographic Details
Main Authors: Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen, Tao Feng
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Nutrition
Subjects:
gas chromatography–ion mobility spectrometry (GC-IMS)
peach
odorous compounds
gas chromatography–mass spectrometry (GC-MS)
relative odor activity value (ROAV)
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.965796/full

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