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

Fengling Tan; Peng Wang; Ping Zhan; Honglei Tian

doi:10.1016/j.foodchem.2021.130604

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

Food Chem. 2022 Jan 1:366:130604. doi: 10.1016/j.foodchem.2021.130604. Epub 2021 Jul 15.

Authors

Fengling Tan¹, Peng Wang¹, Ping Zhan², Honglei Tian³

Affiliations

¹ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
² College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address: zhanping029@snnu.edu.cn.
³ 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.

PMID: 34298395
DOI: 10.1016/j.foodchem.2021.130604

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: Aroma-active compounds; Flat peach juice (FPJ); GC-MS-O; OAV; PLSR.

MeSH terms

Gas Chromatography-Mass Spectrometry
Odorants / analysis
Olfactometry
Prunus persica*
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds