Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Authors : Mojca BACVONKRALJ, Tjasa JUG, Erika KOMEL, Nikita FAJT

Pages : 676-687

Doi:10.3906/tar-1307-129

View : 14 | Download : 12

Publication Date : 2014-10-01

Article Type : Research Paper

Abstract :Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically characterized. The aim of our study was to determine the impact of the stage of ripening, sample storage conditions, and type of fiber coating and extraction glassware on peach aroma compounds. The peach aroma components were extracted by headspace solid-phase microextraction insert ignore into journalissuearticles values(HS-SPME); and with the application of a specific fiber insert ignore into journalissuearticles values(DVB/CAR/PDMS fiber); that retained the main group of volatiles present in peaches. Artisan-made glassware that enabled bigger sample loads was used. It was found that its application provided a 3-fold higher extraction of aromatic compounds on average. Significant differences were also found when the same peach pulp was analyzed fresh or frozen insert ignore into journalissuearticles values(in liquid nitrogen or in the freezer at -16 °C);. In fresh peaches, a higher amount of some alcohols and important esters was determined. Liquid nitrogen had a positive impact on hexanal and insert ignore into journalissuearticles values(E);-2-hexenal, whereas the storage of samples in the freezer had a major impact on most other aldehydes, as well as limonene. The study revealed the importance of sample preparation and storage on the overall aromatic profile of peaches.
Keywords : Aromatic profile, artisan made glassware, fruit volatiles, HS SPME, DVB CAR PDMS fiber, peach aroma