Aromatic compound in different peach cultivars and effect of preservatives on the final aroma of cooked fruits

In our study, we were used four yellow-fleshed peach cultivars ?Royal Glory?, ?Redhaven", 'Maria Marta' and 'Norman', during two-year period. The characterization of aromatic constituents of investigated cultivars was done using headspace solid phase micro-extraction (HS-SPME). The intention was to make implicit discrimination between cultivars by analysis of components present in all cultivars during two-year period. Also, the impact of added preservatives (Na-benzoate and citric acid) on the final aroma of cooked peaches was studied. The cultivars' differences and the impact of preservatives (Na-benzoate and citric acid) were statistically evaluated. Multiple discriminant analysis of peaches? aromatic profile was used to segregate investigated peach cultivars. Although they were very similar, the cultivars were segregated by two discriminant function, function 1 (which accounted for 56.9% of this peach model) and function 2 (31.7%). The use of preservatives had also an important impact on the aromatic profile of cooked peaches. The statistical analysis indicated that from 57 identified volatiles, 40 volatiles showed statistically significant difference regarding the way of preservation. The main negative impact had Na-benzoate compared to control or samples preserved with citric acid.