Advances in the study on peach flavor compounds

The advances in the study of flavor compounds of peach fruit, the odor threshold of the major flavor compounds, the flavor characters of some main compounds, the relative enzyme and precursor, the characteristic of flavor compounds of peach fruit stored in low temperature and the effects of respiration and ethylene to flavor compounds were summarized. The research about the relationship between peach fruit flavor compounds and the fruit qualities, the factors which affected peach fruit flavor and the analyzing methods on peach volatiles were also mentioned briefly. At the present, about a hundred of flavor compounds were extracted from peach fruit , but not all flavor compounds determine the character flavor of fruits, only same compounds or one compound determine the special flavor. Peach fruit stored in low temperature were apt to develope chilling injury and appeared many symptoms like off-flavor. The flavor compounds of different cultivars were incompletely identical, the synthesis of flavor compounds in fruits was a dynamic process, and pre- or posthavest treatments could influence flavor compounds of fruits in some extent.