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Food Chem

Title:		"Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments"
Author(s):		Tan F; Wang P; Zhan P; Tian H;
Address:		"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address: zhanping029@snnu.edu.cn. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address: hongleitian@snnu.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20210715
Issue:
Page Number:		130604 -
DOI:		10.1016/j.foodchem.2021.130604
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further quantified. Of these, 14 aroma-active compounds presented odor activity values (OAVs) greater than 1, with several lactones and aldehydes contributing as key aroma-active components of FPJs. Partial least-squares regression (PLSR) revealed that RP18 was greatly related to 'fruity', 'sweet' and 'peach-like' attributes, while ZLP was highly correlated with 'floral' and 'green and grassy' attributes, confirming the quantitative describe analysis (QDA) results. In addition, an aroma recombination experiment was conducted to mimic the aroma profile of flat peach juice based on the actual concentrations of RP18. Omission experiments indicated that lactones were very highly significant for the characteristic aroma of FPJ"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry *Prunus persica *Volatile Organic Compounds/analysis Aroma-active compounds Flat peach juice (FPJ) Gc-ms-o Oav Plsr;
Notes:		"MedlineTan, Fengling Wang, Peng Zhan, Ping Tian, Honglei eng England 2021/07/24 Food Chem. 2022 Jan 1; 366:130604. doi: 10.1016/j.foodchem.2021.130604. Epub 2021 Jul 15"