Studies on Quality Index of Canned Agricultural Foods

Part V. Volatile components of canned peach

Abstract

In order to evaluate the flavour quality of canned peaches, the aroma of canned peaches produced from six cultivars was investigated, preliminarily. Volatile components of canned peaches were concentrated by lyophilization followed by solvent extraction of the distillates and were examined by GLC, GC-MS and silicagel colum chromatography respectively. About 75 to 80 components were resolved and there was no difference among cultivars, qualitatively. 28 components were estimated or identified by mass spectrometry, as well as comparison of GLC retention data with known compounds. The identified components were γC₆-γC₁₀, δC₁₀, γC₁₂ Iactones, benzaldehyde, heptadecane, benzylalcohol, βionone. Percentage of these lactones in canned peach volatile amount to 31.9-53.2%. Therefore, lactones would be useful to evaluate the quality of canned peach on aroma. On aromatic aldehydes which extracted directly from syrup with diethyl ether, six spots were detected on PPC and one of them was identified as vanillin.