RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES AND VOLATILE COMPOUNDS IN PEACH DURING COLD STORAGE——PARTIAL LEAST SQUARES REGRESSION

Volatile compounds in Okubao peach(Prunus persica(L.) Batsch cv.Okubao)during postharvest storage at 8 ℃ were investigated using SPME-GC/MS.The organoleptic qualities of the aroma and off-flavor were evaluated.Relationships between sensory attributes and the volatile composition of peach were analyzed by using partial least squares regression(PLSR).The results showed that 1-MCP reduced the aroma quality of peach fruit.γ-decalactone and δ-octalactone,the characteristic aroma compounds in peach,were correlated positively with aroma and negatively with off-flavor and the increase of their contents could promote aroma quality.In contrast,2-fluoro-acetamide and propanoic acid-2,2-dimethyl-2,6-bis(1,1-dimethylethyl)-4-methylphenyl ester significantly inhibited aroma quality.Besides,Diisobutyl succinate and 1-phenyl-1,3,3-trimethylindan were correlated positively with aroma,while acenaphthene and cyano acetic acid correlated positively with off-flavor.