2007•Journal of Food Science and BiotechnologyRequires access

Preliminary Analysis of Aroma Components in Peach from Wuxi

Liping Wang

Abstract

The fruit aroma components of three medium season cultivars of peach(Prunus persica Batsch),namely 'Baifeng','Chaohui' and 'huijingmilu' were extracted by HS-SPME(Headspace Solid-Phase Micro-Extractions).According to the analysis of gas chromatography/mass spectrometry,82 components were identified.There were 69,55 and 52 aroma components in the three cultivars,representing 96.39%,97.71% and 97.05% of the total peak area,respectively.Most of the aroma components were esters,alcohols,aldehydes,and lactones.A total of 37 constituents were found common bwt with different contents in the three cultivars,which are major contributors to peach aroma.

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Key concepts: Aroma, Cultivar, Prunus, Horticulture, Chemistry, Gas chromatography–mass spectrometry, Mass spectrometry, Food science