Flavor compounds are commonly used to evaluate the quality of peach fruits,and aroma components not only reflect the flavor characteristics and quality of the fruit,but also reflect the maturity of the fruit.The volatile flavor compounds of Prunus persica cv.Xiahui fruit were identified using headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).In response to the S-shaped maturity curve and rapid softening in the later stage of ripening,two types of peaches with relatively small appearance differences were selected for differential analysis based on sales experience,which were classified as extractable and non extractable,in order to identify their characteristic differential substances.In this study,a total of 45 flavor substances were isolated,mainly including benzaldehyde,nonanal,undecanol,linalool,2-ethylhexanol,n-decanol,1-undecanol,γ-caprolactone,γ-dodecyl lactone,ethyl octanoate,and nonanoic acid.The difference in flavor compounds between non-harvestable peach fruit and harvestable peach fruit is a decrease in benzaldehyde(35.84％)and γ-decyl lactone(17.81％)increased.Overall,it is worth paying attention to the contribution of aldehydes and lactone compounds to the aroma of peach.The above research aims to provide scientific basis for precise and intelligent picking of peaches.
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