"Flavor Intensity" Evaluation of Two Peach Fruit Accessions and Their Four Offspring at Unripe and Ripe Stages by HS-SPME-GC/MS

This work successfully used an easy analytical method to produce comparable data referable to sensorial quality of fru its. In this study we examined the distribution of twenty-two volatile co mpounds for two peach accessions, Bolero and Oro A, and four of their offspring using head space solid-phase micro-ext raction (HS-SPM E) and GC-MS. The quantitative comparative distributions of thirteen "key volatile co mpounds" were elaborated to deduce the "flavour intensity" of each compound for each peach sample, also at two extreme stages (unripe and ripe). Clear d ifferences were found between Oro A and Bo lero and some trends have been evidenced considering their four offspring (for ex. total flavour intensities, hexyl-acetate trend, uniform decrease of (E)-2-hexenal). The criterion adopted permits to compare the flavours quality using "flavour intensity" data and to search for similar characteristics.

[1]  C. Ledbetter,et al.  Development of volatile compounds during fruit maturation: characterization of apricot and plum * apricot hybrids , 1997 .

[2]  Kun-song Chen,et al.  Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening. , 2010, Journal of agricultural and food chemistry.

[3]  António S. Barros,et al.  Establishment of the volatile profile of ‘Bravo de Esmolfe’ apple variety and identification of varietal markers , 2009 .

[4]  Shaohua Li,et al.  Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS , 2009 .

[5]  Janusz Pawliszyn,et al.  Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction , 1996 .

[6]  F. Mathooko,et al.  Regulation of genes encoding ethylene biosynthetic enzymes in peach (Prunus persica L.) fruit by carbon dioxide and 1-methylcyclopropene , 2001 .

[7]  Jun Song,et al.  Application of Solid Phase Microextraction and Gas Chromatography/Time-of-Flight Mass Spectrometry for Rapid Analysis of Flavor Volatiles in Tomato and Strawberry Fruits , 1998 .

[8]  R. Baumes,et al.  Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening. , 2003, Journal of agricultural and food chemistry.

[9]  Jun Song,et al.  Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry , 1997 .

[10]  Bruno Buatois,et al.  Volatile organic compound emissions induced by the aphid Myzus persicae differ among resistant and susceptible peach cultivars and a wild relative. , 2010, Tree physiology.

[11]  A. Allan,et al.  Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit. , 2012, Plant, cell & environment.

[12]  M. Lebrun,et al.  Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.) , 2011 .

[13]  G. Flamini,et al.  Volatiles Profile of Red Apple from Marche Region (Italy) , 2011 .

[14]  S. Buxaderas,et al.  Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS , 2004 .

[15]  I. Jerković,et al.  Screening of Natural Organic Volatiles from Prunus mahaleb L. Honey: Coumarin and Vomifoliol as Nonspecific Biomarkers , 2011, Molecules.

[16]  C. Bonghi,et al.  The use of microarray μPEACH1.0 to investigate transcriptome changes during transition from pre-climacteric to climacteric phase in peach fruit , 2006 .

[17]  G. Casadoro,et al.  A new index based on vis spectroscopy to characterize the progression of ripening in peach fruit , 2008 .

[18]  A. Moing,et al.  Isolation and characterization of six peach cDNAs encoding key proteins in organic acid metabolism and solute accumulation: involvement in regulating peach fruit acidity. , 2002, Physiologia plantarum.

[19]  S. Buxaderas,et al.  HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization , 2007 .

[20]  K. Engel,et al.  Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars , 1988 .

[21]  A. Tadiello.  A genomic investigation of the ripening regulation in peach fruit , 2010 .

[22]  J. Pawliszyn.  2 – Theory of Solid-Phase Microextraction , 2012 .

[23]  Alessandro Liverani,et al.  Study of 'Redhaven' peach and its white-fleshed mutant suggests a key role of CCD4 carotenoid dioxygenase in carotenoid and norisoprenoid volatile metabolism , 2011, BMC Plant Biology.

[24]  J. Pawliszyn,et al.  Theory of solid-phase microextraction , 2000, Journal of chromatographic science.

[25]  Maurizio Servili,et al.  Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice : optimization of the blanching parameters , 2000 .

[26]  M. Hertog,et al.  Instrumental based flavour characterisation of banana fruit , 2009 .

[27]  U. Ravid,et al.  Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS–SPME stereoselective GC–MS , 2010 .

[28]  J. Pawliszyn,et al.  Solid phase microextraction with thermal desorption using fused silica optical fibers , 1990 .

[29]  M. R. Tabilio,et al.  Effects of cold storage on aroma compounds of white- and yellow-fleshed peaches , 2008 .

[30]  F. Nocito,et al.  Changes in endopolygalacturonase levels and characterization of a putative endo-PG gene during fruit softening in peach genotypes with nonmelting and melting flesh fruit phenotypes. , 2006, The New phytologist.

[31]  Christophe Aubert,et al.  Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch) , 2007 .

[32]  G. Cipriani,et al.  Development of an oligo-based microarray (µPEACH 1.0) for genomics studies in peach fruit , 2005 .

[33]  R. Bianco,et al.  Fruit Quality and Flavor Compounds Before and After Commercial Harvest of the Late-Ripening ‘Fairtime’ Peach Cultivar , 2007 .

[34]  P. Tonutti,et al.  The ethylene biosynthetic and signal transduction pathways are differently affected by 1-MCP in apple and peach fruit , 2006 .

[35]  W. Grosch.  Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. , 2001, Chemical senses.

[36]  S. Morgutti,et al.  Peach fruit ripening: A proteomic comparative analysis of the mesocarp of two cultivars with different flesh firmness at two ripening stages. , 2011, Phytochemistry.

[37]  B. Ruperti,et al.  Characterization of two putative ethylene receptor genes expressed during peach fruit development and abscission. , 2002, Journal of experimental botany.

[38]  Laura Rossini,et al.  Identification of key odor volatile compounds in the essential oil of nine peach accessions. , 2010, Journal of the science of food and agriculture.

[39]  Bart Nicolai,et al.  Postharvest quality of integrated and organically produced apple fruit , 2007 .

[40]  C. Sims,et al.  Potential Maturity Indices and Developmental Aspects of Melting-flesh and Nonmelting-flesh Peach Genotypes for the Fresh Market , 1998 .

[41]  K. Engel,et al.  Investigation of volatile constituents in nectarines. 2. Changes in aroma composition during nectarine maturation. , 1988 .

[42]  Reinaldo Campos-Vargas,et al.  Differential expression levels of aroma-related genes during ripening of apricot (Prunus armeniaca L.). , 2009, Plant physiology and biochemistry : PPB.

[43]  F. Tateo,et al.  Headspace-SPME Analysis of Volatiles from Quince Whole Fruits , 2010 .

[44]  W. Sherman,et al.  Evidence for qualitative suppression of red skin color in peach , 2005 .

[45]  P. Schieberle,et al.  Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. , 1999, Journal of agricultural and food chemistry.

[46]  Shaohua Li,et al.  Effects of bagging on volatiles and polyphenols in "Wanmi" peaches during endocarp hardening and final fruit rapid growth stages. , 2010, Journal of food science.

[47]  F. Nocito,et al.  Flesh softening in melting flesh, non melting flesh and stony hard peaches : endopolygalacturonase expression and phosphorylation of soluble polypeptides in relation to ethylene production , 2007 .

[48]  J. Câmara,et al.  Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile--identification of novel compounds. , 2011, Talanta.

[49]  D. Komes,et al.  Aroma of dehydrated pear products , 2007 .

[50]  Céline Chanforan,et al.  Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 Cultivars. , 2007, Journal of agricultural and food chemistry.

[51]  B. Ruperti,et al.  Endo‐β‐1,4‐glucanases are involved in peach fruit growth and ripening, and regulated by ethylene , 1998 .

[52]  C. Aubert,et al.  Optimization of the analysis of flavor volatile compounds by liquid-liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes. , 2005, Journal of agricultural and food chemistry.

[53]  M. Taveira,et al.  Determination of eighty-one volatile organic compounds in dietary Rumex induratus leaves by GC/IT-MS, using different extractive techniques , 2009 .

[54]  D. B. Min,et al.  Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice , 1998 .

[55]  G. Avellone,et al.  Changes in quality parameters and volatile aroma compounds in "Fairtime" Peach during fruit development and ripening. , 2007 .

[56]  B. Ruperti,et al.  Characterization and expression of two members of the peach 1-aminocyclopropane-1-carboxylate oxidase gene family. , 2001, Physiologia plantarum.

[57]  E. Ibáñez,et al.  Analysis of volatile fruit components by headspace solid-phase microextraction , 1998 .

[58]  O. David Sparkman,et al.  Identification of essential oil components by gas chromatography / mass spectroscopy Robert P. Adams , 1997 .

[59]  J. Pereira,et al.  Volatile constituents throughout Brassica oleracea L. Var. acephala germination. , 2009, Journal of agricultural and food chemistry.

[60]  T. Haji,et al.  The involvement of 1-aminocyclopropane-1-carboxylic acid synthase isogene, Pp-ACS1, in peach fruit softening. , 2006, Journal of experimental botany.

[61]  D. Zanin,et al.  A cell wall-oriented genomic approach reveals a new and unexpected complexity of the softening in peaches. , 2003, Journal of experimental botany.

[62]  P. Andrade,et al.  Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. , 2009, Journal of pharmaceutical and biomedical analysis.

[63]  N. Banks,et al.  Solid phase microextraction for quantitative headspace sampling of apple volatiles. , 1996, Analytical chemistry.

[64]  M. Vanoli,et al.  Volatile compound production during growth and ripening of peaches and nectarines , 1997 .