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Effect of Ethanol Treatment on Volatile Aroma Compounds of ‘Okubao’ Peach

You‐Nian Wang

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Abstract

Volatile aroma compounds of ‘Okubao’ peach were studied by using HS-SPME(Headspace Solid-Phase Micro-Extractions).According to the analysis of GC / MS(Gas Chromatography-Mass Spectrometry),the main aroma components were volatile alcohols,esters,aldehydes and a small number of ketones.With the extension of storage period,the main aro-matic compounds were changed after the picking.With the extension of storage period the content of lactones substances was increased continuously.Ethanol treatment at 10℃ promoted the peach fruit lactones substances generated,and was conducive to the synthesis of benzaldehyde and linalool.Ethanol treatment at 0℃ and 2 mL.kg-1 significantly promoted the peach fruit lactones substances generated during the storage period and increased the content of Benzaldehyde,esters and ionone material.

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What this paper is about

Volatile aroma compounds of ‘Okubao’ peach were studied by using HS-SPME(Headspace Solid-Phase Micro-Extractions).According to the analysis of GC / MS(Gas Chromatography-Mass Spectrometry),the main aroma components were volatile alcohols,esters,aldehydes and a small number of ketones.With the extension of storage period,the main aro-matic compounds were changed after the picking.With the extension of storage period the content of lactones substances was increased continuously.Ethanol treatment at 10℃ promoted the peach fruit lactones substances generated,and was conducive to the synthesis of benzaldehyde and linalool.Ethanol treatment at 0℃ and 2 mL.kg-1 significantly promoted the peach fruit lactones substances generated during the storage period and increased the content of Benzaldehyde,esters and ionone material.

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Available abstract

Volatile aroma compounds of ‘Okubao’ peach were studied by using HS-SPME(Headspace Solid-Phase Micro-Extractions).According to the analysis of GC / MS(Gas Chromatography-Mass Spectrometry),the main aroma components were volatile alcohols,esters,aldehydes and a small number of ketones.With the extension of storage period,the main aro-matic compounds were changed after the picking.With the extension of storage period the content of lactones substances was increased continuously.Ethanol treatment at 10℃ promoted the peach fruit lactones substances generated,and was conducive to the synthesis of benzaldehyde and linalool.Ethanol treatment at 0℃ and 2 mL.kg-1 significantly promoted the peach fruit lactones substances generated during the storage period and increased the content of Benzaldehyde,esters and ionone material.

Key concepts: Aroma, Chemistry, Linalool, Benzaldehyde, Ethanol, Gas chromatography–mass spectrometry, Solid-phase microextraction, Chromatography

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