BACKGROUNDThe suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf‐life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars – ‘Forastero’ (FT) and ‘Ruby Prince’ (RP) – and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I‐ irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography–mass spectrometry.RESULTSIrradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample.CONCLUSIONThe applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.
Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel conducted a descriptive analysis. The following flavor descriptors were defined and evaluated: bitter, sweet, acid, orange, and fermented. The enzymatic treatment has influenced the three orange cultivars studied in different manners. In Navelina cultivar, this treatment affected negatively, intensifying bitterness and fermented flavor, so it would not be a recommended cultivar to be minimally processed. Lane late cultivar was affected by enzymatic treatment in sweetness and orange flavor descriptors, decreasing their intensity. In the Parent cultivar, the peeling treatment has not affected the flavor of oranges as this cultivar of oranges remains as one of the sweetest and most orange-flavored ones.
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