Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Feb 25

PMID 36832912

Authors

Qianqian Li

Bei Li

Rong Zhang

Shuyan Liu

Shupeng Yang

Yi Li

Jianxun Li

Affiliations

Soon will be listed here.

Abstract

It is essential to seek the critical aroma compounds to identify the origins of peach as well as provide a guidance for quality evaluation. In this study, the peach was characterized by HS-SPME/GC-MS. Subsequently, the odor activity value (OAV) was calculated to specify the primary aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the potentially critical aroma on the basis of value, fold change (FC), S-plot, jack-knifing confidence interval, variable importance for projection (VIP), and the Shared and Unique Structures (SUS) plots. As a result, five compounds (methyl acetate, (E)-hex-2-enal, benzaldehyde, [(Z)-hex-3-enyl] acetate, and 5-ethyloxolan-2-one) were considered as critical aromas. Moreover, the multi-classification model was developed with an outstanding performance (accuracy of 100%) using the five critical aroma. Moreover, the potential chemical basis of odors was sought through sensory evaluation. In addition, this study provides the theoretical and practical foundation for geographical origin traceability and quality evaluation.

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