Comparison of Aroma Trait of the White-Fleshed Peach ‘Hu Jing Mi Lu’ and the Yellow-Fleshed Peach ‘Jin Yuan’ Based on Odor Activity Value and Odor Characteristics

Abstract

Peach flesh colors and aromas impact greatly on consumer behaviors and these two traits are closely associated in white- and yellow-fleshed peaches. However, current understanding of their aromas is rather limited and confined to the concentration differences of some volatiles. Therefore, this study aims to compare the overall aromas of the white-fleshed peach ‘Hu Jing Mi Lu’ (HJML) and yellow-fleshed peach ‘Jin Yuan’ (JY), two fresh cultivars with intense aromas and industrial influence by applications such as HS-SPME/GC-MS analysis, odor activity value evaluations, and odor note analysis. The significant contributions of 26 odor-active compounds to their aromas were revealed. Among which, 15 compounds showed no concentration differences and contributed to the fruity, floral, sweet, etc., odors in both HJML and JY; (E)-2-nonenal, 1-pentanol, and styrene showed significantly higher concentrations in HJML and conveyed much stronger fusel-like and balsamic odors; likewise, (Z)-3-hexenyl acetate, octanal, nonanal, and 3,5-octadien-2-one showed significantly higher concentrations in JY and conveyed much stronger banana, citrus-like, and honey odors; besides, benzyl alcohol, 1-heptanol, 1-octen-3-ol, and 3-octanone with woody, earthy, mushroom, and lavender odors were exclusively detected in HJML. Overall, apart from the common and stronger specific odors in either the white- or yellow-fleshed peach cultivar, the white-fleshed peach was endowed with a unique aroma.