HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

In this study, the flavor fingerprint of post-harvest peach fruits from Amygdalus persica L. Yingshuanghong (YSH) was developed and volatile organic compounds (VOCs) were investigated via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combining with principal component analysis (PCA). Results identified 52 signal peaks corresponding to 32 compounds were classify as esters, aldehydes, ketones, and alcohols. However, 10 compounds were unknown. Differences in the VOCs of peach fruits packaged with different preservation methods during storage were revealed in topographic plots and fingerprints. Increased storage time increase the YSH's VOCs content produced due to ripening, especially esters, such as isoamyl acetate, ethyl octanoate, and ethyl butyrate. In contrast, the content of aldehydes and alcohols contents decreased, including benzaldehyde, (E)-2-hexenal, 2-methylbutanal, hexanal and n-hexanol. Subsequently, PCA was performed based on the signal intensity of the identified VOCs, and the results clearly showed that these samples would be well distinguished in a relatively independent space. The Y2 group (nano-composition packaging materials) had a good application prospect in the post-harvest preservation of honey peaches. Flavor visual spectrum could be of great potential to predict the maturity of the fruits and evaluate preservation efficiency differences in the future.

Automated summary

This study developed the flavor fingerprint of post-harvest peach fruits from Amygdalus persica L. Yingshuanghong (YSH) using HS-GC-IMS and identified the impact of different preservation methods on volatile organic compounds (VOCs). The results showed an increase in VOCs content in YSH with storage time, primarily esters, while aldehydes and alcohols decreased.