Персик

The peach (Prunus persica) is a deciduous tree that bears edible juicy fruits. It belongs to the genus Prunus, part of the rose family. Peaches are called stone fruits because of the hardness of the seed casing.

Around 100 compounds have been identified in the skin and flesh of peaches. Of these, about 30 determine the typical peach aroma. Among the compounds identified, C6 compounds, esters, benzaldehyde, linalool, C13 norisoprenoids and lactones were the most abundant. Lactones, above all γ- and δ-decalactone, have been reported to act in association with C6 aldehydes, aliphatic alcohols, esters, norisoprenoids, phenylpropanoids and terpenes. Nectarines usually contain C9 aldehydes, γ-decalactone and terpenes, peaches contain mostly C6–10 lactones, and flat peaches are dominated by benzaldehyde, γ-decalactone and δ-dodecalactone.

Lactones are cyclic carboxylic esters derived from hydroxycarboxylic acids by esterification. The Greek prefix gives the ring size: a γ-lactone has a five-membered ring and a δ-lactone a six-membered ring. γ-Decalactone, also called peach lactone, has the formula C₁₀H₁₈O₂ and an intense peach flavour.

Hexyl acetate, γ-decalactone and linalool were identified as key odour active compounds of peach. Their odour thresholds are low: 0.002 mg/L for hexyl acetate, 0.011 for γ-decalactone and 0.006 for linalool. Nectarines generate fewer volatiles than peaches, but have more fruity and floral aroma notes due to greater ester, linalool and terpinolene production.

In the peach, polyunsaturated fatty acids such as linoleic and linolenic acid are the main precursors of aroma-related volatiles, generated via the lipoxygenase pathway or β-oxidation.

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