C. Derail et al., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J AGR FOOD, 47(11), 1999, pp. 4742-4745
Application of aroma extract dilution analysis (AEDA) on a flavor extract i
solated from a freshly prepared, enzyme-inactivated peach juice using solve
nt extraction and high-vacuum distillation (extract I) revealed 24 odor-act
ive regions in the gas chromatogram. Flavor dilution (FD) factors ranged fr
om 4 to 512. The highest, FD factors were determined for beta-damascenone (
cooked-apple-like) and gamma-decalactone (peach-like). Cooking of peaches f
or 2 h in an apparatus equipped for simultaneous steam distillation/extract
ion (extract II) yielded an overall more intense aroma extract (extract II)
. By AEDA, 30 odorants were detected in the FD-factor region of 4-16384 and
were subsequently identified. The results revealed that in extract III bes
ides the two above-mentioned aroma compounds, both had FD factors of 16 384
; delta-decalactone, gamma-dodecalactone additionally, and 6-dodeceno-gamma
-lactone contributed with very high FD factors (FD 8192) to the overall aro
ma. In general, the thermal treatment led to the formation of 15 new odoran
ts which were not detected in I. Furthermore, the lactones and beta-damasce
none were significantly increased in II, thereby indicating their generatio
n from precursors in the fresh juice.