Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools

Abstract

Background

Fresh peaches have been favored by consumers due to their juicy taste and attractive aroma. The changes in aroma-active compounds cause the differences in peach aroma from different stages, further affecting the aroma quality. Aroma loss or deterioration is usually happened during ripening and processing, hence, more and more attention has been paid to preserving the original aroma of peaches.

Scope and approach

Combing identification techniques with omics techniques, aroma-active compounds in peaches were effectively identified, and their changing mechanism were explained. Key factors affecting aroma release and innovative analytical techniques for aroma analysis were further summarized to provide a comprehensive understanding of peach aroma.

Key findings and conclusions

γ-Decalactone, hexanal, benzaldehyde, (E)-2-hexenal, β-ionone, linalool, and 1-hexanol contributed to the overall aroma of peaches mainly through the metabolisms of fatty acids, sugars, and amino acids, and the biosynthesis of phenylpropanoids/benzenoids and terpenoids, respectively. They were regulated by transcription factors, affecting the expression of lipoxygenase, alcohol dehydrogenase, alcohol acyl transferase, and chorismate synthase, carotenoid cleaving dioxygenase, and terpene synthases, revealing the formation mechanism of aroma-active compounds. Additionally, machine learning, molecular docking and neuroimaging techniques are promising innovative technologies for peach aroma analysis. Future research should focus on improving the aroma quality of peaches by regulating the expression of genes involved in the formation of aroma-active components, thereby preserving the original aroma of peaches. This review could provide a reference for the peach industry to improve or maintain the characteristic aroma of peaches during cultivation and processing.