Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early-, Mid-, and Late-Ripening Honey...

This study evaluated the nonvolatile and volatile flavor profiles of six honey peach (Prunus persica L. Batsch) cultivars across early- ('Ri Chuan' and 'Jing Hong'), mid- ('Bai Feng' and 'Xia Hui'), and late-ripening ('Zhong Hu Jing'and'Wan Hu Jing') stages at comparable maturity. Late-ripening cultivars exhibited higher fruit weight, soluble solids content, and total sugars (95.34 vs72.01 mg/g in early cultivars). Although total acidity showed no significant group-level differences, organic acid compositions varied markedly: quinic and citric acids predominated in early cultivars, whereas malic acid was higher in mid- and late-ripening groups. Sucrose was the predominant sugar, while glucose, fructose, and sorbitol drove cultivar variation. GC-IMS and HS-GC-MS identified 51 and 71 volatile organic compounds (VOCs), respectively. Early-ripening cultivars were characterized by green/fatty aldehydes and ketones; mid-ripening cultivars by green-note alcohols and fruity esters; and late-ripening cultivars by terpenoids, lactones, and esters imparting floral, fruity, creamy, and ripe-peach aromas. Integrating VIP values, univariate testing, and odor-activity evaluation identified 12 key differential aroma-active markers (e.g., ethyl isobutyrate, hexyl acetate, nonanal, and γ-decalactone). Overall, peach flavor differentiation is governed by coordinated shifts in sugar-acid and volatile compositions, highlighting the complementary power of dual-platform profiling.