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Sensors 2018, 18(3), 765; https://doi.org/10.3390/s18030765

E-Nose and GC-MS Reveal a Difference in the Volatile Profiles of White- and Red-Fleshed Peach Fruit

Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Laboratory of Fruit Quality Biology, Zhejiang University, Hangzhou 310058, China
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Received: 24 January 2018 / Revised: 24 February 2018 / Accepted: 1 March 2018 / Published: 2 March 2018
(This article belongs to the Section Chemical Sensors)
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Abstract

First purchases of fruit are mainly dependent on aspects of appearance such as color. However, repeat buys of fruit are determined by internal quality traits such as flavor-related volatiles. Differences in volatile profiles in white- and red-fleshed peach fruit are not well understood. In the present study, peach cultivars with white- and red-fleshed fruit were subjected to sensory analysis using electronic nose (e-nose) to evaluate overview volatile profiles. Approximately 97.3% of the total variation in peach color-volatiles was explained by the first principle component 1 (PC1) and PC2. After analyzing sensory differences between peach fruit samples, 50 volatile compounds were characterized based on GC-MS. Multivariate analysis such as partial least squares discriminant analysis (PLS-DA) was applied to identify volatile compounds that contribute to difference in white- and red-fleshed peach fruit cultivars. A total of 18 volatiles that could separate peach fruit cultivars with different colors in flesh during ripening were identified based on variable importance in projection (VIP) score. Fruity note latone γ-hexalactone had higher contents in red-fleshed cultivars, while grassy note C6 compounds such as hexanal, 2-hexenal, (E)-2-hexenal, 1-hexanol, and (Z)-2-hexen-1-ol showed great accumulation in white-fleshed peach fruit. View Full-Text
Keywords: volatiles; fruit color; ripening; multivariate analysis; e-nose volatiles; fruit color; ripening; multivariate analysis; e-nose
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Xin, R.; Liu, X.; Wei, C.; Yang, C.; Liu, H.; Cao, X.; Wu, D.; Zhang, B.; Chen, K. E-Nose and GC-MS Reveal a Difference in the Volatile Profiles of White- and Red-Fleshed Peach Fruit. Sensors 2018, 18, 765.

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