{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T11:22:15Z","timestamp":1792322535754,"version":"4.4.0"},"reference-count":37,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,8,15]],"date-time":"2022-08-15T00:00:00Z","timestamp":1660521600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality <jats:italic>via<\/jats:italic> effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of peach fruits were analyzed and identified by gas chromatography\u2013ion mobility spectrometry (GC-IMS) combined with gas chromatography\u2013mass spectrometry (GC-MS), and the main flavor components of peach fruit were determined by relative odor activity value (ROAV) and principal component analysis (PCA). A total number of 57 volatile components were detected by GC-IMS, including eight aldehydes, nine alcohols, eight ketones, 22 esters, two acids, two phenols, two pyrazines, one thiophene, one benzene, and two furans. The proportion of esters was up to 38.6%. A total of 88 volatile components were detected by GC-MS, among which 40 were key aroma compounds, with an ROAV \u2265 1. The analysis results showed that alcohols, ketones, esters, and aldehydes contributed the most to the aroma of peach fruit. PCA demonstrated that (E,E)-2, 6-non-adienal, \u03b3-decalactone, \u03b2-ionone, and hexyl hexanoate were the key contributors to the fruit aroma. A reference for future directional cultivation and breeding could be provided by this study through evaluating the aroma quality of the peach at the cultivar level. The possible reasonable application of these peach fruits pulp will be guided through these research.<\/jats:p>","DOI":"10.3389\/fnut.2022.965796","type":"journal-article","created":{"date-parts":[[2022,8,15]],"date-time":"2022-08-15T06:49:52Z","timestamp":1660546192000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":50,"title":["Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography\u2013ion mobility spectrometry, gas chromatography\u2013mass spectrometry, and relative odor activity value"],"prefix":"10.3389","volume":"9","author":[{"given":"Ping","family":"Sun","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bing","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianrui","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenfei","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianxi","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huijuan","family":"Jia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinwei","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiansheng","family":"Shen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tao","family":"Feng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2022,8,15]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"163","DOI":"10.12677\/HJAS.2018.84044","article-title":"Exploration on the innovation of peach cultivation and management technology.","volume":"2","author":"Xingrong","year":"2019","journal-title":"Theory Pract Innov Entrep."},{"key":"B2","doi-asserted-by":"publisher","first-page":"1570","DOI":"10.4028\/www.scientific.net\/AMR.781-784.1570","article-title":"Study on development of a fresh peach flavor.","author":"Zhu","year":"2013","journal-title":"Adv Mater Res."},{"key":"B3","doi-asserted-by":"publisher","first-page":"130","DOI":"10.36305\/2712-7788-2020-2-155-130-137","article-title":"State analysis of horticulture and peach culture in the world.","volume":"155","author":"Smykov","year":"2020","journal-title":"Plant Biol Hortic Theory Innov."},{"key":"B4","doi-asserted-by":"publisher","first-page":"129","DOI":"10.1007\/s00217-018-3145-x","article-title":"Characterization of the key aroma compounds in peach by gas chromatography\u2013olfactometry, quantitative measurements and sensory analysis.","volume":"245","author":"Zhu","year":"2019","journal-title":"Eur Food Res Technol."},{"key":"B5","doi-asserted-by":"publisher","first-page":"622","DOI":"10.1016\/j.scienta.2010.05.015","article-title":"Evaluation of the genetic diversity of Asian peach accessions using a selected set of SSR markers.","volume":"125","author":"Xie","year":"2010","journal-title":"Sci Hortic."},{"key":"B6","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110457","article-title":"Characterization of the major aroma-active compounds in peach (Prunus persica L. 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