%0 Journal Article
%T ˇ°Flavor Intensityˇ± Evaluation of Two Peach Fruit Accessions and their Four Offspring at Unripe and Ripe Stages by HS-SPME-GC/MS
%J Food and Public Health
%@ 2162-8440
%D 2012
%I 
%R 10.5923/j.fph.20120206.16
%X This work successfully used an easy analytical method to produce comparable data referable to sensorial quality of fruits. In this study we examined the distribution of twenty-two volatile compounds for two peach accessions, Bolero and Oro A, and four of their offspring using head space solid-phase micro-extraction (HS-SPME) and GC-MS. The quantitative comparative distributions of thirteen ˇ°key volatile compoundsˇ± were elaborated to deduce the ˇ°flavour intensityˇ± of each compound for each peach sample, also at two extreme stages (unripe and ripe). Clear differences were found between Oro A and Bolero and some trends have been evidenced considering their four offspring (for ex. total flavour intensities, hexyl-acetate trend, uniform decrease of (E)-2-hexenal). The criterion adopted permits to compare the flavours quality using ˇ°flavour intensityˇ± data and to search for similar characteristics.
%K Flavour Intensity
%K GC/MS
%K HS-SPME
%K Odor Threshold
%K Peach
%K Volatile Compounds
%U http://article.sapub.org/10.5923.j.fph.20120206.16.html