Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102554

Xiaoying Li , Gang Li , Haijing Wang , Chunsheng Liu , Chunrui Rong , Fuhang Song , Caixia Chen , Junkai Wu

{"title":"Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS","authors":"Xiaoying Li , Gang Li , Haijing Wang , Chunsheng Liu , Chunrui Rong , Fuhang Song , Caixia Chen , Junkai Wu","doi":"10.1016/j.fochx.2025.102554","DOIUrl":null,"url":null,"abstract":"<div><div>The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102554"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525004018","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.

查看原文本刊更多论文

利用HS-SPME-GC-MS分析了3个桃品种采后不同温度下的挥发性风味特征

在25°C和4°C两种温度条件下，对JC、ZYP9和ZY8 3个桃品种采后贮藏过程中挥发物的变化进行了跟踪研究。随着时间的推移，总挥发物含量显著降低，特别是酯水平显著降低，而醇、醛和酮的相对比例在冷藏期间增加。这些挥发性成分的变化揭示了不同品种的三个不同的贮藏阶段，中间阶段标志着挥发性风味品质的关键转折点。其中，ZYP9和ZY8对冷库的适应性优于JC。关键酯的减少，加上醇和醛的增加，导致了冷藏桃子香气谱的改变和异味的发展。总的来说，本研究为采后储存过程中风味挥发物的动态变化提供了有价值的见解，有助于更深入地了解储存桃子的香气品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.