Dynamic Changes of Volatile Organic Compounds in Yanling Yellow Peaches during Cold Storage

LIU Tongya; HE Xiuman; PENG Junwei

doi:10.19554/j.cnki.1001-3563.2026.11.020

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (11) : 202-212. DOI: 10.19554/j.cnki.1001-3563.2026.11.020

Agro-products Preservation and Food Packaging

Dynamic Changes of Volatile Organic Compounds in Yanling Yellow Peaches during Cold Storage

LIU Tongya, HE Xiuman^*, PENG Junwei

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Abstract

The work aims to investigate the dynamic changes of aroma substances in Yanling yellow peach during low-temperature (4 °C) storage, in order to provide a theoretical basis for scientifically determining its storage shelf life and developing quality preservation technologies. With the geographically indicated product Yanling yellow peach as the test material, the fruit was stored at 4 °C and sampled periodically (on days 0, 3, 7, 14, and 21 of storage). Headspace solid-phase microextraction (SPME) was employed to enrich the volatile organic compounds (VOCs) from the fruit. Gas chromatography-mass spectrometry (GC-MS) was used for the qualitative and quantitative analysis of VOCs, systematically determining the changes in their types and contents, and screening for key characteristic aroma components. During the 4 °C storage period, a total of 86 VOCs were identified, including esters (27), alcohols (19), aldehydes (14), ketones (7), alkenes (5), acids (3), alkanes (4), and others (7). Among these, esters were the most diverse group, while aldehydes showed the highest total content. Fifteen key components contributing significantly to the overall aroma were screened, including damascenone, 1-octen-3-ol, methyl benzoate, linalool, and γ-decalactone. Both the total number and total content of VOCs peaked on the 7^th day of storage (with 65 total types and 2 055.54 μg/kg total content), followed by a significant decline. Changes in aldehydes and esters were the main factors affecting the overall trend. Low-temperature storage can temporarily maintain the synthesis and accumulation of aroma compounds in Yanling yellow peaches. However, after more than 7 days of storage, both the total amount and diversity of its characteristic aroma substances decrease significantly. Therefore, to preserve its optimal flavor quality, it is recommended that the storage period of Yanling yellow peaches at 4 °C should not exceed 7 days. This work clarifies the critical point of aroma deterioration during low-temperature storage, providing data support for formulating precise storage and logistics strategies.

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Yanling yellow peaches / cold storage / volatile organic compounds / dynamic changes

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LIU Tongya, HE Xiuman, PENG Junwei. Dynamic Changes of Volatile Organic Compounds in Yanling Yellow Peaches during Cold Storage[J]. Packaging Engineering. 2026, 47(11): 202-212 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.020

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