Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics

Li, Qianqian; Li, Bei; Zhang, Rong; Liu, Shuyan; Yang, Shupeng; Li, Yi; Li, Jianxun

doi:10.3390/foods12040837

Open AccessArticle

Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics

by

Qianqian Li

¹,

Bei Li

²,

Rong Zhang

¹,

Shuyan Liu

¹,

Shupeng Yang

¹,

Yi Li

¹ and

Jianxun Li

^1,*

¹

Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China

²

Key Laboraory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570314, China

^*

Author to whom correspondence should be addressed.

Foods 2023, 12(4), 837; https://doi.org/10.3390/foods12040837

Submission received: 27 November 2022 / Revised: 19 January 2023 / Accepted: 31 January 2023 / Published: 16 February 2023

(This article belongs to the Section Foodomics)

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Abstract

It is essential to seek the critical aroma compounds to identify the origins of peach as well as provide a guidance for quality evaluation. In this study, the peach was characterized by HS-SPME/GC-MS. Subsequently, the odor activity value (OAV) was calculated to specify the primary aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the potentially critical aroma on the basis of p value, fold change (FC), S-plot, jack-knifing confidence interval, variable importance for projection (VIP), and the Shared and Unique Structures (SUS) plots. As a result, five compounds (methyl acetate, (E)-hex-2-enal, benzaldehyde, [(Z)-hex-3-enyl] acetate, and 5-ethyloxolan-2-one) were considered as critical aromas. Moreover, the multi-classification model was developed with an outstanding performance (accuracy of 100%) using the five critical aroma. Moreover, the potential chemical basis of odors was sought through sensory evaluation. In addition, this study provides the theoretical and practical foundation for geographical origin traceability and quality evaluation.

Keywords: peach; HS-SPME/GC-MS; critical aroma compounds; OPLS-DA; SUS plots

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MDPI and ACS Style

Li, Q.; Li, B.; Zhang, R.; Liu, S.; Yang, S.; Li, Y.; Li, J. Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics. Foods 2023, 12, 837. https://doi.org/10.3390/foods12040837

AMA Style

Li Q, Li B, Zhang R, Liu S, Yang S, Li Y, Li J. Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics. Foods. 2023; 12(4):837. https://doi.org/10.3390/foods12040837

Chicago/Turabian Style

Li, Qianqian, Bei Li, Rong Zhang, Shuyan Liu, Shupeng Yang, Yi Li, and Jianxun Li. 2023. "Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics" Foods 12, no. 4: 837. https://doi.org/10.3390/foods12040837

APA Style

Li, Q., Li, B., Zhang, R., Liu, S., Yang, S., Li, Y., & Li, J. (2023). Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics. Foods, 12(4), 837. https://doi.org/10.3390/foods12040837

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Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics

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