Recently, the Agro-product Processing Quality and Safety Prevention Research Team, Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences has reported the honey peach aroma variation and unraveling the potential aroma metabolism mechanism through omics technology. It has been published in Food Chemistry (IF= 9.231, Q1) with the title “Characterization of Honey Peach (Prunus persica (L.) Batsch) Aroma Variation and Unraveling the Potential Aroma Metabolism Mechanism through Proteomics Analysis under Abiotic Stress”.

Honey peach (Prunus persica (L.) Batsch) is a characteristic fruit resource in Shandong Province. As a climacteric fruit with short storage period, low temperature storage technology is implemented to lessen aroma loss and preserve the quality. Recently, the volatile components were characterized by HS-SPME-GC-MS of the innovation team of agricultural product quality safety prevention and control. As a result, 51 volatile compounds were identified, among which eight aroma compounds of hexanol, hexanal, benzaldehyde, cis-3-hexenyl acetate, hexyl acetate, γ-hexanolide, γ-decalactone, and δ-decanolide were considered as primary aroma compounds that contributed actively to aroma characteristics of honey peach. Furthermore, the proteomics analysis was performed to acquire differentially expressed proteins to underlying the metabolism mechanisms of primary aroma and potential proteins. It indicated that the four proteins of LOX, AD, AAT, CR were regarded as the potential key enzymes involved in fatty acid metabolism and amino acids metabolism for the eight primary aroma. On the whole, this study provided theoretical and practical cornerstones for unraveling the potential aroma metabolism mechanism through proteomics analysis under cold stress of honey peach.

Professor Yi Li and Dr.Jianxun Li are the co-corresponding authors, and Dr.Qianqian Li is the first author. This work was supported by the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2022-IFST).

The changes of aroma compounds in peach during storage

Link to the paper:

https://doi.org/10.1016/j.foodchem.2022.132720