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Investigation of the aroma of commercial peach (Prunus persica L. batsch) types by proton transfer reaction-mass spectrometry (ptr-ms) and sensory analysis

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/ flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-Octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores

Elsevier

Author: Bianchi, Tiago Luís Cardoso Ferreira Pinhanços de
Weesepoel, Yannick
Koot, Alex
Iglesias, Ignasi
Eduardo, Iban
Gratacós Cubarsí, Marta
Guerrero, Luis
Hortós Bahí, María
van Ruth, Saskia
Abstract: The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/ flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-Octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores
Document access: http://hdl.handle.net/2072/300868
Language: eng
Publisher: Elsevier
Rights: Tots els drets reservats
Subject: Fruita -- Olor
Fruit -- Odor
Préssecs -- Olor
Peach -- Odor
Préssecs -- Anàlisi sensorial
Peach -- Sensory evaluation
Title: Investigation of the aroma of commercial peach (Prunus persica L. batsch) types by proton transfer reaction-mass spectrometry (ptr-ms) and sensory analysis
Type: info:eu-repo/semantics/article
Repository: Recercat

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