Investigation of the aroma of commercial peach (Prunus persica L. batsch) types by proton transfer reaction-mass spectrometry (ptr-ms) and sensory analysis
dc.contributor.author
dc.date.accessioned
2017-05-25T07:04:56Z
dc.date.available
2021-04-07T08:03:00Z
dc.date.issued
2017-09-01
dc.identifier.issn
0963-9969
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dc.description.abstract
The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/ flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-Octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores
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application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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Versió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2017.05.007
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© Food Research International, 2017, vol. 99, núm. 1, p. 133-146
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Reconeixement-NoComercial-SenseObraDerivada 4.0 Internacional
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dc.source
Bianchi, Tiago Weesepoel, Yannick Koot, Alex Iglesias, Ignasi Eduardo, Iban Gratacós Cubarsí, Marta Guerrero, Luis Hortós, Maria van Ruth, Saskia 2017 Investigation of the aroma of commercial peach (Prunus persica L. batsch) types by proton transfer reaction-mass spectrometry (ptr-ms) and sensory analysis Food Research International
dc.subject
dc.title
Investigation of the aroma of commercial peach (Prunus persica L. batsch) types by proton transfer reaction-mass spectrometry (ptr-ms) and sensory analysis
dc.type
info:eu-repo/semantics/article
dc.rights.accessRights
info:eu-repo/semantics/openAccess
dc.embargo.terms
2018-09-01
dc.date.embargoEndDate
info:eu-repo/date/embargoEnd/2018-09-01
dc.type.version
info:eu-repo/semantics/acceptedVersion
dc.identifier.doi
dc.identifier.idgrec
026774