Volatile Profile Characterization of Commercial Peach (Prunus persica) Cultivars Grown in Georgia, USA

Abstract

Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptability. Among those, peach flavor has been minimally characterized among cultivars. Headspace-solid phase microextraction (HS–SPME) combined with gas chromatography–mass spectrometry (GC–MS) was used to characterize the volatile profile of 42 peach cultivars commercially grown in 2016. The goal of this research was to understand the aroma composition and content of peach cultivars grown in Georgia, USA. Thirty-six volatile compounds were identified. Significant differences (p ≤ 0.0001) were observed for all the flavor volatiles across all cultivars being evaluated. Esters were the major compounds isolated from the 42 peach cultivars, followed by lactones, alcohols, aldehydes, and terpenoids, in that order. Lactones, benzaldehyde, and linalool, which are known to be peach aroma compounds, exhibited the highest mean concentrations among the cultivars with ɣ- and δ-decalactones having a concentration of approximately 180 ng·g−1 and 60 ng·g−1, respectively. Among the cultivars, “Majestic” had the highest mean concentration of ɣ-decalactone, followed by “Southern Pearl” with approximately 503 ng·g−1 and 443 ng·g−1, respectively. “Southern Pearl” and “Fairtime” also exhibited the highest average concentration of δ-decalactone. The results obtained will help provide an understanding of the distribution of the various volatile organic compounds found in Georgia-grown peach cultivars.

Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis

“…Considering their abundance, the most important aldehydes for the WF and FP are (E)-2-hexenal, hexanal, heptanal, and nonanal. Contrary to the current results, benzaldehyde was identified as a major aldehyde contributor in a study of American peach cultivars [ 3 ]. Heptanal has its highest quantity in the early-ripening variety “Filina”.…”

“…It should also be mentioned that the fruit pulp contains more lactones compared to the whole fruit. Γ-Dodecalactone is also a major lactone isolated in other research [ 3 ]. Lactones, particularly delta-lactones, are as well implicated in the peach aroma.…”

“…The peach fruit is one of the most preferred fruits worldwide, consumed both fresh and processed. The volatile profile of peaches has been studied with various aims throughout the years [ 1 , 2 , 3 ].…”

HS-SPME-GC–MS Volatile Profile Characterization of Peach (Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula

“…Different conclusions can be made based on the methods used for collection, the compound concentrations, and the nature of the volatiles produced by fruit. A recent study confirmed significant differences in the number of identified compounds and their quantities exist [23].…”

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

“…Baking defatted tiger nut flour generated γ-undecanolactone, and its relative content gradually increased, enhancing peanut and nutty aromas. γ-Undecanolide (peach aldehyde) was the aroma of the raw material itself, and its relative content rose after baking for 8 min, with coconut and peach-like aromas [33]. γ-Butyrolactone is formed after roasting and has a nutty aroma, resulting from the esterification of hydroxy fatty acids or the oxidation of unsaturated aldehydes.…”