{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:21Z","timestamp":1790567721495,"version":"4.1.0"},"reference-count":29,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study evaluated the nonvolatile and volatile flavor profiles of six honey peach (\n                      <jats:italic>Prunus persica<\/jats:italic>\n                      L. Batsch) cultivars across early\u2010 (\u2018Ri Chuan\u2019 and \u2018Jing Hong\u2019), mid\u2010 (\u2018Bai Feng\u2019\u00a0and \u2018Xia Hui\u2019), and late\u2010ripening (\u2018Zhong Hu Jing\u2019and\u2018Wan Hu Jing\u2019) stages at comparable maturity. Late\u2010ripening cultivars exhibited higher fruit weight, soluble solids content, and total sugars (95.34\u00a0vs72.01\u00a0mg\/g in early cultivars). Although total acidity showed no significant group\u2010level differences, organic acid compositions varied markedly: quinic and citric acids predominated in early cultivars, whereas malic acid was higher in mid\u2010 and late\u2010ripening groups. Sucrose was the predominant sugar, while glucose, fructose, and sorbitol drove cultivar variation. GC\u2010IMS and HS\u2010GC\u2010MS identified 51 and 71 volatile organic compounds (VOCs), respectively. Early\u2010ripening cultivars were characterized by green\/fatty aldehydes and ketones; mid\u2010ripening cultivars by green\u2010note alcohols and fruity esters; and late\u2010ripening cultivars by terpenoids, lactones, and esters imparting floral, fruity, creamy, and ripe\u2010peach aromas. Integrating VIP values, univariate testing, and odor\u2010activity evaluation identified 12 key differential aroma\u2010active markers (e.g., ethyl isobutyrate, hexyl acetate, nonanal, and\n                      <jats:italic>\u03b3<\/jats:italic>\n                      \u2010decalactone). Overall, peach flavor differentiation is governed by coordinated shifts in sugar\u2013acid and volatile compositions, highlighting the complementary power of dual\u2010platform profiling.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71469","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:33:31Z","timestamp":1789551211000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early\u2010, Mid\u2010, and Late\u2010Ripening\u00a0Honey Peach (\n                    <i>Prunus persica<\/i>\n                    L. Batsch) Cultivars Using GC\u2010IMS and HS\u2010GC\u2010MS"],"prefix":"10.1111","volume":"91","author":[{"given":"Rui","family":"Wang","sequence":"first","affiliation":[{"name":"College of Agriculture and Animal Husbandry Qinghai University  Xining China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yahui","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Science  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyong","family":"Zhang","sequence":"additional","affiliation":[{"name":"Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Science  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7397-8497","authenticated-orcid":false,"given":"Lu","family":"Shi","sequence":"additional","affiliation":[{"name":"Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Science  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shulin","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry Qinghai University  Xining China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Liang","sequence":"additional","affiliation":[{"name":"Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Science  Nanjing 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