Publication: Fingerprinting of peach during the ripening process using an analytical platform with spectrometric and volatilome-based chromatographic techniques
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Date
2025-06-23
Authors
Giménez Campillo, Claudia ; Arroyo Manzanares, Natalia ; Pastor Belda, Marta ; Campillo Seva, Natalia ; Lukas Bodenbender ; Weller, Philipp ; Viñas López-Pelegrin, Pilar
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Publisher
American Chemical Society
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DOI
https://doi.org/10.1021/acs.jafc.5c01524
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info:eu-repo/semantics/article
Description
Abstract
In recent years, the quality of peaches has been related to their early harvest, so this work has focused on the
characterization of the spectral fingerprint using Fourier transform near-infrared spectroscopy, and headspace gas chromatography
(HS-GC) coupled to ion mobility spectrometry (IMS) and mass spectrometry (MS) based on their volatilome or volatile organic
compound content, with the aim of identifying the optimum ripening point of peaches. A total of 344 samples of two different
varieties at all ripening stages were analyzed. The principal component analysis (PCA) showed a clear tendency for samples at the
same stage of ripening to form visible clusters. The groups identified by PCA were used to construct partial least-squares
discriminant analysis models that allowed differentiation according to ripening and variety. The overall results were very promising,
especially for the volatilomes measured by HS-GC−IMS and HS-GC−MS.
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Citation
Journal of Agricultural and Food Chemistry, 2025, Vol. 73, pp. 16636−16647.
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