‘Pesca di Leonforte’ is a Protected Geographical Indication (PGI) product cultivated in the Southern Sicily (Italy). The application for PGI status for ‘Pesca di Leonforte’ is justified by its particular firmness and late ripening characteristic. This research aimed to characterize ‘Pesca di Leonforte’ by quantification of its aroma compounds and the sensory profile. Head-space aroma volatiles were extracted and analyzed by SPME-GC-MS. A large number of compounds have been identified; most of these are well-known in peach fruits, but others have been here identified for the first time. Alcohols, esters and lactones were the most representative chemical classes. The sensory profile of ‘Pesca di Leonforte’ was also defined by a trained panel which assigned high values to peach odor and flavor descriptors. The quantitative data were correlated to the odor descriptors allowing the sensorial characterization of the product. In the samples analyzed esters and lactones prevailed with their sensory descriptors of fruity and peach odor.

Analytical and sensory characterization of ‘Pesca di Leonforte’ (Prunus persica Batsch)

CONDURSO, CONCETTA
Primo
;
CINCOTTA, FABRIZIO
;
VERZERA, Antonella
Ultimo
2016

Abstract

‘Pesca di Leonforte’ is a Protected Geographical Indication (PGI) product cultivated in the Southern Sicily (Italy). The application for PGI status for ‘Pesca di Leonforte’ is justified by its particular firmness and late ripening characteristic. This research aimed to characterize ‘Pesca di Leonforte’ by quantification of its aroma compounds and the sensory profile. Head-space aroma volatiles were extracted and analyzed by SPME-GC-MS. A large number of compounds have been identified; most of these are well-known in peach fruits, but others have been here identified for the first time. Alcohols, esters and lactones were the most representative chemical classes. The sensory profile of ‘Pesca di Leonforte’ was also defined by a trained panel which assigned high values to peach odor and flavor descriptors. The quantitative data were correlated to the odor descriptors allowing the sensorial characterization of the product. In the samples analyzed esters and lactones prevailed with their sensory descriptors of fruity and peach odor.
File in questo prodotto:
File Dimensione Formato  
Peach JEOR.pdf

solo utenti autorizzati

Descrizione: full text
Tipologia: Versione Editoriale (PDF)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 977.38 kB
Formato Adobe PDF
977.38 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/3089980
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 2
  • ???jsp.display-item.citation.isi??? 2
social impact