Evaluation of Aroma in Peach Fruit by Electronic Nose

YAN Juan,CAI Zhi-xiang,ZHANG Ming-hao,XU Zi-yuan,SHEN Zhi-jun,MA Rui-juan and YU Ming-liang

PDF(11421 KB)
PDF(11421 KB)
Journal of Plant Genetic Resources ›› 2021, Vol. 22 ›› Issue (1) : 274-282. DOI: 10.13430/j.cnki.jpgr.20200616002
Research Articles

Evaluation of Aroma in Peach Fruit by Electronic Nose

  • YAN Juan, CAI Zhi-xiang, ZHANG Ming-hao, XU Zi-yuan, SHEN Zhi-jun, MA Rui-juan, YU Ming-liang
Author information +
History +

Abstract

In order to provide reference for peach fruit evaluation and quality improvement, the aroma components were evaluated using the electronic nose system PEN 3.5 in the fruit of 74 peach varieties. The response values from different sensors were recorded, followed by the analysis of PCA, LDA and LO. LO analysis results showed that four sensors W1W( hydrogen sulfide), W1S( methane compounds), W5S( nitrogen oxides) and W2W( aromatic components and organic sulfides) played a major role in the evaluation of the aroma of the tested peach fruit. PCA results and discrimination values indicated that the aromas of six varieties BaihuaShuimi, Cuibao, Springcrest, Fengguan 1, Ju Huang and Hongroutao 1 were observed with obvious differences with those of other tested varieties. LDA results were differing in peaches with different fruit development periods, i.e., the methane compounds, aromatic components and organic sulfides were significantly different( P<0.05) . With the LDA results, the peaches with flesh texture wooliness( soft) were identified with significant difference( P<0.05) from the other four flesh types( non-melting, hard melting, soft melting, and stony hard) . However, LDA was not applied to discriminate flesh colors. The results indicated that: 1) the period of fruit development represented a significant effect on the aroma of peach fruit, 2) peaches with wooliness flesh texture have unique aromas, and 3) the aromas from peaches with different flesh colors are detected without a significant difference.

Key words

peach; fruit aroma; electronic nose; fruit development period; flesh texture; flesh color

Cite this article

Download Citations
YAN Juan,CAI Zhi-xiang,ZHANG Ming-hao,XU Zi-yuan,SHEN Zhi-jun,MA Rui-juan and YU Ming-liang. Evaluation of Aroma in Peach Fruit by Electronic Nose. Journal of Plant Genetic Resources. 2021, 22(1): 274-282 https://doi.org/10.13430/j.cnki.jpgr.20200616002

References

[1] Wang Y, Yang C, Li S, Yang L, Wang Y, Zhao J, Jiang Q. Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS. Food Chemistry,2009,116(1):356-364
[2] 连建国,林群,刘美艳,王传增,张艳敏,陈学森.几个晚熟桃品种香气成分的GC—MS分析[J].山东农业大学学报:自然科学版,2010,41(4):503-507Lian J G, Lin Q, Liu M Y, Wang C Z, Zhang Y M, Chen X S. GC-MS analysis of volatile constituents in some late-maturing peach cultivars fruits. Journal of Shandong Agricultural University(Natural Science Edition),2010, 41(4):503–507
[3]Su M S, Zhang B , Ye Z W, Chen K S,Guo J, Gu X J, Shen X J. Pulp volatiles measured by an electronic nose are related to harvest season, TSS concentration and TSS/TA ratio among 39 peaches and nectarines[J]. Scientia Horticulturae, 2013, 150:146-153
[4] Zhu J C, Xiao Z B.Characterization of the key aroma compounds in peach by gas chromatography-olfactometry, quantitative measurements and sensory analysis, European Food Research and Technology, 2019, 245 (1):129-141
[5] Peng B, Yu M L, Zhang B B, Xu J L, Ma R J. Differences in PpAAT1 Activity in High- and Low-Aroma Peach Varieties Affect γ-Decalactone Production. Plant Physiology, 2020,182:2065-2080
[6] Kraujalyt? V, Venskutonis P R, Pukalskas A, ?esonien? L, Daubaras R. Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes. Food Chemistry, 2015,188:583-590
[7] Hui G, Jin J, Deng S, Ye X, Zhao M,Wang M, Ye D. Winter jujube (Zizyphus jujuba mill.) quality forecasting method based on electronic nose. Food Chemistry, 2015,170:484-491
[8] Xu S, Lü E, Lu H, Zhou Z, Wang Y, Yang J, Wang Y. Quality detection of litchi stored in different environments using an electronic nose. Sensors, 2016,16(6):852
[9] Zhang W, Pan L, Zhao X, Tu K. A study on soluble solids content assessment using electronic nose: persimmon fruit picked on different dates. International Journal of Food Properties,2016,19(1):53-62
[10] Corrado D N. Antonella M, Eugenio M, Emanuela P, Roberto P, Lorena C, Stefano C, Arnaldo D. Electronic nose based investigation of the sensorial properties of peaches and nectarines. Sensors and Actuators B, 2001, 77(1): 561-566
[11] 张鑫, 齐玉洁, 杨夏, 贾惠娟. 利用电子鼻技术评价桃果实成熟度的研究. 华南农业大学学报, 2012, 33(1):23-27Zhang X, Qi Y J, Yang X, Jia H J. Evaluation of Maturity of Peach by Electronic Nose. Journal of South China Agricultural University, 2012, 33(1):23-27
[12] Voss H G J , Ayub R A , Jr S L S . Peach growth cycle monitoring using an electronic nose. Computers and Electronics in Agriculture, 2019, 163:104858
[13] Infante R , Farcuh M , Meneses C . Monitoring the sensorial quality and aroma through an electronic nose in peaches during cold storage. Journal of the Science of Food and Agriculture, 2008,88(12):2073-2078
[14] Simona B, Susanna B, Anna S, Saverio M, Ilaria M. Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life.Postharvest Biology and Technology,2008,47(2):181-188
[15] 江琳琳,潘磊庆,屠康,杨虹贤,钱钊,韩东海. 基于电子鼻对水蜜桃货架期评价的研究. 食品科学, 2010, 31(12):229-232Jiang L L, Pan L Q, Tu K, Yang H X, Qian Z, Han D H. Freshness Evaluation of Juicy Peach by Electronic Nose,Food Science, 2010,31(12):229-232
[16]马淑凤, 王周平, 丁占生, 王利强, 徐化能.应用电子鼻技术对水蜜桃储藏期内品质变化的研究. 食品与生物技术学报, 2010,29(3):390-394Ma S F, Wang Z P, Ding Z S, Wang L Q, Xu H N. Study on the Quality of Jucy Peaches during Store Using an Electronic Nose. Journal of Food and Biotechnology, 2010,29(3):390-394
[17] Wei X,Zhang Y C, Wu D, Wei Z B, Chen K S. Rapid and Non-Destructive Detection of Decay in Peach Fruit at the Cold Environment Using a Self-Developed Handheld Electronic-Nose System. Food Analytical Methods, 2018, 11(11):2990-3004
[18] Hui G H,Wu Y L,Ye D D, Ding W W, Zhu L S, Wang L Y. Study of peach freshness predictive method based on electronic nose. Food Control, 2012, 28(1):25-32
[19] 朱娜,潘磊庆,毛淑波,吴林蔚,屠康. 基于电子鼻判别桃果实瘀伤的研究. 南京农业大学学报, 2013, 36(1):137-141Zhu N, Pan L Q, Mao S B, Wu L W, Tu K. Non-destructive detection of peach bruise by E-nose. Journal of Nanjing Agricultural University, 2013,36(1):137-141
[20] 苏明申,张波,叶正文,申济源,李宏义,陈昆松. 基于电子鼻无损检测技术的桃果实香气研究. 果树学报, 2012, 29(5):99-103Su M S, Zhang B, Ye Z W, Shen J Y, Li H Y, Chen K S. Non-destructive detection of peach (Prunus persica) fruit volatiles using an electronic nose. Journal of Fruit Trees, 2012, 29(5):99-103
[21]Rui X, Liu X H , Wei C Y, Yang C, Liu H R, Cao X M, Wu D, Zhang B, Chen K S. E-Nose and GC-MS Reveal a Difference in the Volatile Profiles of White- and Red-Fleshed Peach Fruit. Sensors, 2018, 18(3):765
[22]曾文芳,王志强,牛良,潘磊,丁义峰,鲁振华,崔国朝. 桃果实肉质研究进展. 果树学报, 2017, 34(11):1475-1482Zeng W F, Wang Z Q, Niu L, Pan L, Ding Y F, Lu Z H, Cui G C. Research process on peach fruit flesh texture. Journal of Fruit Science, 2017, 34(11):1475-1482
[23]王力荣,朱更瑞. 桃种质资源描述规范和数据标准.1版. 中国农业出版社, 2005:47Wang L R, Zhu G R. Descriptors and data standard for peach (Prunus persica L.).1st edn. China Agriculture Press, 2005:47

Funding

Species Conservation Project of Ministry of Agriculture and Rural Affair (19190156), National Crop Germplasm Resources Infrastructure in China (NHGRC2020-NH16)
Share on Mendeley
PDF(11421 KB)

16

Accesses

0

Citation

Detail

Sections
Recommended

/