Development of a Chromatographic Fingerprint for Fresh Flat Peach by GC-MS Combined with Chemometric Methods
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The volatile components of fresh flat peach (FP) samples were analyzed by solid-phase micro-extraction/gas chromatography–mass spectroscopy (SPME/GC-MS). Nine batches of samples were selected using clustering analysis (CA) and 15 “common volatiles” were selected as characteristic FP components to construct the fingerprint. The established method for constructing an FP fingerprint was validated using precision, repeatability, stability tests, and similarity analysis. The results showed that the FP samples selected from different batches based on CA were relatively consistent, and the method met the requirements for the establishment of a chromatographic fingerprint. Subsequently, based on fingerprint data, principal component analysis (PCA), and partial least squares-discriminant analysis, (PLS)], fresh FP samples and samples from different brands of peach juice were identified and differentiated. The results indicated that PCA and PLS could generally differentiate between fresh FP and different brands of peach juice. The tests showed that phenethyl ethanol, acetaldehyde, E-2-hexene-1-alcohol, hexanol, methyl acetate, and propyl acetate are possibly significant contributors to differences in the flavors of FP and commercially available peach juices. The results of this study provide scientific basis for quality control testing of FP during development of FP flavor products.
