Distribution of volatile compounds in peach fruit

Abstract

Volatile compounds emitted from the skin, flesh, and whole fruit of 'Hakuho' peaches (Prunus persica Batsch) as influenced by fertilizer levels were determined by a head-space method. Lactones, the main volatiles contributing to the "fruity aroma" of peaches, existed at higher concentrations in the flesh than in the skin; they were highest in moderately fertilized trees. However, other volatiles such as aldehyde, alcohol, and ester, which produce "green aroma", were more abundant in the skin, especially in highly fertilized trees. Less volatiles were emitted from the whole fruit than from the flesh and skin. Within a fruit, volatile compounds were distributed mainly in the flesh, with approximately 97-98 % of lactones and 86-89 % of other volatile compounds.