Abstract: The aroma compounds of peaches from three different flesh types: “Xiacui” with stony hard, “Xiahui 6” with hard-melting, “Huijingmilu” with soft-melting during postharvest storage at 20 ℃ were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose technology. The results showed that 45 aroma components were identified in the three cultivars, mainly including aldehydes, alcohols, esters, ketones, lactones, terpenes and hydrocarbon compounds. The types and contents of aroma substances in peaches significantly changed during postharvest storage. Totally 40, 27 and 17 aroma substances were respectively detected during the storage of “Xiacui”, “Xiahui 6” and “Hujingmilu” peaches. The total content of aroma substances decreased for all cultivars with increasing storage time. The results of principal component analysis (PCA) showed that electronic nose could significantly distinguish peaches at different storage times. Load analysis (LOA) results showed that sensors W1S, W5C, W3C, W1C, W1W and W2W were the most effective in distinguishing peaches at different storage times. Therefore, HS-SPME-GC-MS combined with electronic nose could accurately evaluate changes in the aroma quality of peaches during storage.

Key words: peach; aroma compounds; headspace solid-phase microextraction combined with gas chromatography-mass spectrometry; electronic nose; principal component analysis