| Title: | "Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang" |
| Author(s): | Wu H; Xu Y; Wang H; Miao Y; Li C; Zhao R; Shi X; Wang B; |
| Address: | "Food College, Shihezi University, Shihezi 832000, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with cultivars. To investigate the physicochemical and aroma characteristics of peaches, the sugars, organic acids, total flavonoids, phenols, antioxidant activities, and aroma compounds of seven peach cultivars in Xinjiang were determined using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that sucrose (59.83 to 87.34%), malic acid (32.41 to 59.14%), and chlorogenic acid (10.43 to 45.50%) were the dominant sugar, organic acid, and phenolic compound in peaches, respectively. The antioxidant activity varied between 147.81 and 394.55 mumol TEs/100 g. The analysis of the aroma structure of peaches found that the volatile composition of peaches was relatively consistent, though the concentration of total aroma and certain separate compounds were different between cultivars. Meanwhile, the aroma fingerprint of the peaches consisted of hexyl acetate, cis-3-hexenyl acetate, gamma-decalactone, n-hexanal, 2-hexenal, nonanal, decanal benzaldehyde and 6-pentylpyran-2-one, providing a clear green, sweet, floral, and fruity odor. These results provide complete information on the physicochemical properties, functional ingredients and aroma of the peaches" |
| Keywords: | antioxidant activity aroma characteristics peach physicochemical characteristics; |
| Notes: | "PubMed-not-MEDLINEWu, Huimin Xu, Youyou Wang, Huan Miao, Yuanyuan Li, Chunyan Zhao, Ruirui Shi, Xuewei Wang, Bin eng 2020AB014/Xinjiang Production and Construction Corps/ 31960456/National Natural Science Foundation of China/ 2022B01/Science and Technology Research of Seven Division/ CXBJ202004/Youth Innovative Talents Training Program of Shihezi University/ 202101/WT_/Wellcome Trust/United Kingdom 2022AB008; 2022DB006/Supported by Bintuan Science and Technology Program/ 20GY01/Science and Technology Research Project of Fifth Division/ Switzerland 2022/10/15 Foods. 2022 Sep 20; 11(19):2944. doi: 10.3390/foods11192944" |
