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CLM-PEACH-001 · VERIFIED

Key contributors to peach aroma

An analysis of peach varieties found alcohols, ketones, esters and aldehydes contributed most to the aroma, and identified (E,E)-2,6-nonadienal, γ-decalactone, β-ionone and hexyl hexanoate as key contributors.

SCOPE

Peach types from one region, ranked by relative odour activity values without olfactometry.

SUPPORT CHECK

The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.

LIFECYCLE

active · reviewed 2026-10-02 · corrections 0

CANONICAL PROFILES1
PeachSB-0125↗
SUPPORTING SOURCES1
VERIFIEDPRIMARY

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

Ping Sun, Bing Xu, Yi Wang, Xianrui Lin, Chenfei Chen, Jianxi Zhu, Huijuan Jia, Xinwei Wang, Jiansheng Shen & Tao Feng

Frontiers in Nutrition

DOI 10.3389/fnut.2022.965796
Registry record ↗External source ↗

Permanent identifier smellbook:claim:key-contributors-to-peach-aroma · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.