Aromatic compound in different peach cultivars and effect of preservatives on the final aroma of cooked fruits

作者：Kralj Mojca Bavcon; Jug Tjasa; Komel Erika; Fajt Nikita; Jarni Kristjan; Zivkovic Jelena^*; Mujic Ibrahim

来源：Hemijska Industrija, 2014, 68(6): 767-779.

DOI：10.2298/HEMIND1309130038

• peach aroma
• peach volatile compounds
• discriminant analysis
• food preservatives
• solid phase micro-extraction

Four yellow-fleshed peach cultivars (%26quot;Royal Glory%26quot;, %26quot;Redhaven%26quot;, %26quot;Maria Marta%26quot; and %26quot;Norman%26quot;) were used during two-year period in this study. The characterization of aromatic constituents of investigated cultivars was done using headspace solid phase microextraction (HS-SPME). The intention was to make implicit discrimination between cultivars by analysis of components present in all cultivars during two-year period. Also, the impact of added preservatives (Na-benzoate and citric acid) on the final aroma of cooked peaches was studied. The cultivars%26apos; differences and the impact of preservatives (Na-benzoate and citric acid) were statistically evaluated. Multiple discriminant analysis of peaches%26apos; aromatic profile was used to segregate investigated peach cultivars. Although they were very similar, the cultivars were segregated by two discriminant functions, function 1 (which accounted for 56.9% of this peach model) and function 2 (31.7%). The use of preservatives had also an important impact on the aromatic profile of cooked peaches. The statistical analysis indicated that from 57 identified volatiles, 40 volatiles showed statistically significant difference regarding the way of preservation. The main negative impact had Na-benzoate compared to control or samples preserved with citric acid.

• 出版日期2014-12