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Fingerprinting of peach during the ripening process using an analytical platform with spectrometric and volatilome-based chromatographic techniques

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dc.contributor.authorGiménez Campillo, Claudia
dc.contributor.authorArroyo Manzanares, Natalia
dc.contributor.authorPastor Belda, Marta
dc.contributor.authorCampillo Seva, Natalia
dc.contributor.authorLukas Bodenbender
dc.contributor.authorWeller, Philipp
dc.contributor.authorViñas López-Pelegrin, Pilar
dc.contributor.departmentQuímica Analítica
dc.date.accessioned2025-10-13T11:37:58Z
dc.date.available2025-10-13T11:37:58Z
dc.date.copyright© 2025 The Authors
dc.date.issued2025-06-23
dc.description.abstractIn 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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dc.identifier.citationJournal of Agricultural and Food Chemistry, 2025, Vol. 73, pp. 16636−16647.
dc.identifier.doihttps://doi.org/10.1021/acs.jafc.5c01524
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10201/166169
dc.languageeng
dc.publisherAmerican Chemical Society
dc.relationSpanish MCIN (project PID2021-123201NB-I00 financed by MCIN/AEI/10.13039/501100011033/FEDER, UE).
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleFingerprinting of peach during the ripening process using an analytical platform with spectrometric and volatilome-based chromatographic techniques
dc.typeinfo:eu-repo/semantics/article
dspace.entity.typePublicationes
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relation.isAuthorOfPublication.latestForDiscovery7f90d175-499a-4f4e-9848-7be5f431f7b3
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