Elucidating the influence of volatile compounds on aroma profiles across peach (Prunus persica L.) cultivars and offspring exhibiting diverse flesh colors
{"title":"Elucidating the influence of volatile compounds on aroma profiles across peach (Prunus persica L.) cultivars and offspring exhibiting diverse flesh colors","authors":"Yuanyuan Zhang, Binbin Zhang, Zhixiang Cai, Zhijun Shen, Mingliang Yu, Ruijuan Ma","doi":"10.1016/j.crfs.2024.100901","DOIUrl":null,"url":null,"abstract":"<div><div>Yellow- and white-fleshed peach fruits are favored for their diverse flesh colors. While carotenoid accumulation primarily dictates flesh color differences, the influence of volatile compounds on their aromas remains largely unexplored. Here, multiple analytical methods including odor importance assessment, hierarchical clustering, and aroma characterization analysis were employed to investigate volatile compositions and aroma characteristics of the two types of peach, as well as the offspring with identical parentage. Dihydro-<em>β</em>-ionone was the sole volatile exhibiting content and odor importance disparities between the two types of peach, and in descendant cultivars such volatiles encompassed theaspirane additionally. Respectively 16 and 30 important volatiles were identified in the two peach types and in the offspring cultivars, and subsequently overview of their aroma characteristics was obtained from a graphical perspective. The two peach types and offspring cultivars all revealed prevalent floral, fruity and caramel notes, whereas the higher odor activity values and especially the woody odors in the white-fleshed cultivars, as well as the differential balance degrees of the main odor directions defined the distinct aromas. By delving into the pivotal differences in odor directions and aroma profiles between the two types of peach, this research elucidates the aroma distinctions rooted in flesh color variations and paves the way for uncovering aroma formation mechanisms in fruits with varied flesh colors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927124002272","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Yellow- and white-fleshed peach fruits are favored for their diverse flesh colors. While carotenoid accumulation primarily dictates flesh color differences, the influence of volatile compounds on their aromas remains largely unexplored. Here, multiple analytical methods including odor importance assessment, hierarchical clustering, and aroma characterization analysis were employed to investigate volatile compositions and aroma characteristics of the two types of peach, as well as the offspring with identical parentage. Dihydro-β-ionone was the sole volatile exhibiting content and odor importance disparities between the two types of peach, and in descendant cultivars such volatiles encompassed theaspirane additionally. Respectively 16 and 30 important volatiles were identified in the two peach types and in the offspring cultivars, and subsequently overview of their aroma characteristics was obtained from a graphical perspective. The two peach types and offspring cultivars all revealed prevalent floral, fruity and caramel notes, whereas the higher odor activity values and especially the woody odors in the white-fleshed cultivars, as well as the differential balance degrees of the main odor directions defined the distinct aromas. By delving into the pivotal differences in odor directions and aroma profiles between the two types of peach, this research elucidates the aroma distinctions rooted in flesh color variations and paves the way for uncovering aroma formation mechanisms in fruits with varied flesh colors.
期刊介绍:
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.