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Identification of key odor volatile compounds in the essential oil of nine peach accessions
Author(s) -
Eduardo Iban,
Chietera Giorgiana,
Bassi Daniele,
Rossini Laura,
Vecchietti Alberto
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3932
Subject(s) - odor , aroma , flavor , chemistry , cultivar , terpene , steam distillation , food science , terpenoid , essential oil , horticulture , botany , biology , organic chemistry
BACKGROUND: Volatile compounds, together with sugars and acids, are the main chemical species determining the characteristic aroma and flavor of food. In peach, more than 100 volatiles have been identified. RESULTS: The essential oil of six peach and three nectarine accessions used in Italian breeding programs was obtained by steam distillation, and the volatiles were investigated. A total of 47 known volatiles, two unidentified compounds and nine hydrocarbons were identified, including 12 aldehydes, six alcohols, three acids, three esters, six terpenes, two phenylalanine derivates, two C 13 norisoprenoids, one ketone (C 9 ) and 10 lactones. A wide variation in the number of volatiles and in their concentration was observed among the nine accessions. Twenty‐one compounds presented odor activity values (OAVs) higher than 1 in at least one of the accessions and were therefore putatively considered as key odorants in the peach volatile composition. CONCLUSION: This study reports the identification, quantification and potency, based on the OAVs, of the most important volatile compounds, along with fruit quality characteristics, of nine different peach/nectarine accessions and will help future peach volatile breeding programs for the selection of odor‐rich accessions to be used in the development of new improved cultivars. Copyright © 2010 Society of Chemical Industry