Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Abstract

Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically characterized. The aim of our study was to determine the impact of the stage of ripening, sample storage conditions, and type of fiber coating and extraction glassware on peach aroma compounds. The peach aroma components were extracted by headspace solid-phase microextraction (HS-SPME) and with the application of a specific fiber (DVB/CAR/PDMS fiber) that retained the main group of volatiles present in peaches. Artisan-made glassware that enabled bigger sample loads was used. It was found that its application provided a 3-fold higher extraction of aromatic compounds on average. Significant differences were also found when the same peach pulp was analyzed fresh or frozen (in liquid nitrogen or in the freezer at -16 °C). In fresh peaches, a higher amount of some alcohols and important esters was determined. Liquid nitrogen had a positive impact on hexanal and (E)-2-hexenal, whereas the storage of samples in the freezer had a major impact on most other aldehydes, as well as limonene. The study revealed the importance of sample preparation and storage on the overall aromatic profile of peaches.

Correlation of biometrical characteristics of fruit and seed with twinning and vigor of Prunus persica rootstocks

“…Peach fruits, both from cultivars and rootstocks, are fleshy drupes with a fine pericarp, a fleshy mesocarp and a hardened endocarp with variable size, flat and ovoidal shape and corrugated surface, with or without pulp adherence; on the inside, one or two seeds may be found (Bacvonkral et al, 2014). The size of fruit and seed is determined by the genetic characteristics of each cultivar and is also influenced by plant management (İmrak et al, 2015).…”

Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia

“…Horticultural plants including fruits, vegetables, and grapes have long been valued as part of a nutritious and tasty diet and there is increasing scientific awareness that fruits, including mulberries, play an important role in human nutrition and health (Bacvonkralj et al 2014;Rop et al 2014).…”

Development of a lexicon for flavor and texture of fresh peach cultivars

“…Fruity was characterized to represent an association of a blend of multiple fruits independently from “peach‐identity.” In addition, floral was perceived as a sweet, light aroma associated with flowers, and was mainly present in nectarines and white flesh peaches. The character aroma this presented is represented as “floral.” Many researchers have identified the chemical compounds representative of fruity and floral characteristics and have noted their prominence in peach fruit (Bacvonkralj et al, ; Kakiuchi & Ohmiya, ; Sumitani, Suekane, Nakatani, & Tatsuka, ; Visai & Vanoli, ). In addition, “apple,” “apricot,” “cherry,” and “nectarine” were selected to represent distinct aromas while other attributes were removed or combined due to potentially blending with other attributes.…”

“…However, information defining or referencing peach aroma for sensory use was not available until this study. peach fruit (Bacvonkralj et al, 2014;Kakiuchi & Ohmiya, 1991;Sumitani, Suekane, Nakatani, & Tatsuka, 1994;Visai & Vanoli, 1997). In addition, "apple," "apricot," "cherry," and "nectarine" were selected to represent distinct aromas while other attributes were removed or combined due to potentially blending with other attributes.…”