SRC-PEACH-2022 · PRIMARY

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen & Tao Feng · Frontiers in Nutrition

Lifecycleactive

Published2022-08-15

DOI10.3389/fnut.2022.965796

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

peachfruit aromaβ-iononerelative odour activity value

CLAIMS USING THIS SOURCE1

CLM-PEACH-001

Key contributors to peach aroma ↗

An analysis of peach varieties found alcohols, ketones, esters and aldehydes contributed most to the aroma, and identified (E,E)-2,6-nonadienal, γ-decalactone, β-ionone and hexyl hexanoate as key contributors.

Peach types from one region, ranked by relative odour activity values without olfactometry.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:peach-aroma-2022 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.