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This study characterizes the key aroma compounds in five peach cultivars using gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and sensory analysis. A total of 40 odor-active volatile compounds were identified, with hexanal, (Z)-3-hexen-1-ol, and (E)-2-hexenal being significant contributors to the peach aroma. The research aims to identify key aroma compounds and their sensory profiles, highlighting the importance of volatile sulfur compounds in peach aroma characterist

Author

Regina

Language

EN