The Effects of Bagging on Aroma Compounds of Feicheng Peach
The effects of bagging on aroma compounds in Feicheng peach [Prunus persica(L.)Batsch cv. Feicheng] was tested by GC-MS. A total of 40 compounds were identified from the sample extracts, which were divided into six groups, esters, lactones, alcohols, aldehydes, ketones and organic acids. 36 compounds were identified from unbagged fruits while 30 were identified from bagged fruits. (E)-2-Hexen-1-ol, Ethyl acetate, Benzaldehyde, 1-Hexanol, Hexanal and (Z)-3-Hexen-1-ol were the characteristic aroma components in Feicheng peach. The components of green note flavor compounds, C6 aldehydes and C6 alcohols, accounted for 54.92% and 53.00% in bagged and unbagged fruits respectively. The components of fruity note, esters and lactones contributed to 25.95% and 26.60% in bagged and unbagged fruits respectively. The relative content of aroma components in bagged and unbagged fruits didn't differ significantly; while the kinds of aroma reduced in bagged fruits, mainly fruity note compounds, which might weaken the flavor of fruits.
Feicheng peach [Prunus p ers ica (L.)Batsch cv. Feicheng]baggedaroma
NETL
NSTL
万方数据
维普
