# Comprehensive Analysis of Volatile Flavor Components in ‘Hujing Milu’ Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS

## TL;DR

This study identifies key aroma compounds in ‘Hujing Milu’ peaches from different regions and links them to soil properties, aiding in quality improvement and origin tracing.

## Contribution

The study identifies 17 potential biomarkers for distinguishing ‘Hujing Milu’ peaches from different regions and links these compounds to soil properties.

## Key findings

- Esters, aldehydes, and alcohols are the main contributors to the aroma profile of ‘Hujing Milu’ peaches.
- 17 potential biomarkers, including ethyl acetate and dihydro-β-ionone, were identified to distinguish peaches from different regions.
- Soil properties like pH, organic matter, and available potassium significantly correlate with specific volatile compounds.

## Abstract

To explore the characteristic volatile compounds of ‘Hujing Milu’ peaches from different growing regions, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) were employed to analyze volatile components in samples from six production areas. A total of 73 and 56 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively. Quantitative analysis revealed that esters, aldehydes, and alcohols were the main contributors to the aroma profile, accounting for over 70% of the total relative content. Combined with chemometric analysis (VIP > 1 and OAV/ROAV > 1), 17 potential biomarkers were identified that can distinguish ‘Hujing Milu’ peaches from different regions, including ethyl acetate, hexanol, (E)-2-nonenal, and dihydro-β-ionone. Moreover, soil properties of these regions and their correlation with volatile compounds were analyzed to elucidate the formation mechanisms of characteristic aromas. The results showed that ethyl acetate exhibited a significant positive correlation with soil pH (r = 0.530, p < 0.05), whereas dihydro-β-ionone showed a significant positive correlation with soil organic matter (r = 0.587, p < 0.05) and available potassium (r = 0.830, p < 0.05). This study identified characteristic volatile compounds of ‘Hujing Milu’ peaches from different regions, providing a reliable technical basis for origin traceability and the enhancement of aroma quality in ‘Hujing Milu’ peaches.