| Title: | Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis |
| Author(s): | Bianchi T; Weesepoel Y; Koot A; Iglesias I; Eduardo I; Gratacos-Cubarsi M; Guerrero L; Hortos M; Van Ruth S; |
| Address: | "IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain; RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands. Electronic address: tiago.cardoso@irta.cat. RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands. Electronic address: yannick.weesepoel@wur.nl. RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands. Electronic address: alex.koot@wur.nl. IRTA-Fruitcentre, PCiTAL Parc de Gardeny, 25003 Lleida, Spain. Electronic address: ignasi.iglesias@irta.cat. IRTA, Centre for Research in Agricultural Genomics, CSIC-IRTA-UAB-UB, 08193, Bellaterra, Barcelona, Spain. Electronic address: iban.eduardo@irta.cat. IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain. IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain. Electronic address: lluis.guerrero@irta.es. IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain. Electronic address: maria.hortos@irta.cat. RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. box 17, 6700 AA Wageningen, The Netherlands. Electronic address: saskia.vanruth@wur.nl" |
| DOI: | 10.1016/j.foodres.2017.05.007 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| 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 (pavias) 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. gamma-Hexalactone, gamma-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" |
| Keywords: | Fruit/*chemistry/classification/growth & development Humans Judgment Mass Spectrometry/*methods *Olfactory Perception Prunus persica/*chemistry/classification/growth & development *Smell Volatile Organic Compounds/*analysis Acetaldehyde (PubChem CID: 177); |
| Notes: | "MedlineBianchi, Tiago Weesepoel, Yannick Koot, Alex Iglesias, Ignasi Eduardo, Iban Gratacos-Cubarsi, Marta Guerrero, Luis Hortos, Maria van Ruth, Saskia eng Comparative Study Research Support, Non-U.S. Gov't Canada 2017/08/09 Food Res Int. 2017 Sep; 99(Pt 1):133-146. doi: 10.1016/j.foodres.2017.05.007. Epub 2017 May 15" |
