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Table 2 VOC composition of fruits of RH and RHB at different ripening stages.

From: Study of 'Redhaven' peach and its white-fleshed mutant suggests a key role of CCD4 carotenoid dioxygenase in carotenoid and norisoprenoid volatile metabolism

      

RH

    

RHB

  

Class

Compound

Id.

RI

S1

S2

S3

Br

S4

S1

S2

S3

Br

S4

Aromatic aa-related

Benzaldehyde

MS, KI, Std

960

16.7

4.4

461.2

199.1

72.6

11.2

0.2

223.3

242.7

49.7

 

Benzenacetaldehyde

MS, KI, Std

1042

0.4

0.3

18.9

30.2

9.9

0.3

n.d.

18.1

13.1

3.8

 

Benzoic acid

MS, KI

1164

1.1

0.3

69.5

46.4

39.7

1.0

0.1

35.3

49.6

34.8

 

4-vinylphenol

MS, KI

1219

n.d.

0.1

21.1

16.7

14.8

n.d.

n.d.

11.8

29.3

19.8

 

Chavicol

MS, KI

1253

n.d.

n.d.

0.7

6.7

40.0

n.d.

n.d.

n.d.

7.6

10.5

 

Eugenol

MS, KI, Std

1358

n.d.

n.d.

12.6

85.6

158.4

n.d.

n.d.

6.4

71.0

68.4

 

Vanillin

MS, KI, Std

1394

0.2

n.d.

10.5

13.6

21.5

1.4

n.d.

11.1

16.5

13.7

Branched chain aa-related

Iso valeric acid

MS, KI

828

n.d.

n.d.

115.2

93.3

71.9

n.d.

n.d.

110.1

77.4

28.4

Fatty acid-related

2-hexen-1-ol-E

MS, KI

854

0.8

0.1

123.7

29.7

8.2

0.5

10.0

82.3

31.8

12.7

 

3-hexen-1-ol-acetate-Z

MS, KI

1005

n.d.

n.d.

7.7

11.0

9.7

n.d.

3.3

4.6

10.0

7.8

 

2-hexen-1-ol acetate-E

MS, KI

1015

n.d.

n.d.

5.2

31.7

9.7

n.d.

0.3

n.d.

22.8

n.d.

 

Dodecane

MS, KI

1189

n.d.

n.d.

25.2

41.7

28.6

n.d.

0.3

27.6

53.1

26.0

 

Dodecanoic acid

MS, KI

1556

n.d.

n.d.

41.6

195.0

162.8

n.d.

n.d.

8.7

24.5

19.0

 

Tetradecanoic acid

MS, KI

1758

n.d.

n.d.

22.6

42.0

46.2

n.d.

n.d.

9.1

29.8

10.0

 

Unknown Fatty acid-rel.-1

 

1957

0.4

0.4

286.7

441.3

451.0

0.5

0.1

214.6

397.2

238.6

 

Unknown Fatty acid-rel.-2

 

2103

0.3

0.1

69.6

39.5

3.1

0.2

0.2

100.8

102.0

14.3

 

Methyl linoleate

MS, KI

2127

0.3

0.4

125.3

160.8

206.8

0.6

0.1

123.8

209.5

161.6

Furan-related

2.5-Furandione

MS, KI

833

3.2

12.2

2007.3

2195.3

3009.0

3.3

n.d.

1668.4

3930.2

2313.2

 

3-methyl-2.5-furandione (put.)

MS

941

0.1

0.2

389.9

387.9

197.1

0.1

0.1

438.9

940.4

230.2

 

dihydro-2.5-furandione (put.)

MS

1022

0.4

0.4

144.9

210.7

278.8

0.3

n.d.

131.9

208.4

278.9

 

3.4-dimethyl-2.5-furandione (put.)

MS

1038

n.d.

n.d.

13.4

11.4

4.6

n.d.

n.d.

17.2

47.3

41.6

 

Unknown Furan-related

 

1110

n.d.

n.d.

19.6

25.8

18.8

n.d.

n.d.

8.8

20.4

12.6

Lactones

γ-hexalactone

MS, KI

1043

n.d.

n.d.

16.5

31.2

119.5

n.d.

0.1

4.0

12.7

81.5

 

δ-deca-2.4-dienolactone (put.)

MS

1453

n.d.

n.d.

2.6

2.1

27.8

n.d.

6.1

n.d.

n.d.

5.2

 

δ -decalactone

MS, KI

1493

n.d.

n.d.

10.7

1.8

91.0

n.d.

n.d.

n.d.

n.d.

17.3

Monoterpenes

Linalool

MS, KI. Std

1090

n.d.

n.d.

7.2

14.9

101.8

n.d.

n.d.

n.d.

n.d.

21.8

 

Carvone

MS, KI

1244

n.d.

n.d.

n.d.

3.0

n.d.

n.d.

0.1

1.1

n.d.

n.d.

 

8-Hydroxylinalool

MS, KI

1336

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

Norisoprenoids

3-hydroxy-β-damascone (put.)

MS

1618

n.d.

n.d.

24.8

65.7

116.8

n.d.

n.d.

69.9

221.8

258.0

 

Unknown norisoprenoid-1

 

1658

n.d.

n.d.

1.0

11.5

31.3

n.d.

1.3

15.0

48.0

83.1

 

3-hydroxy-5.6-epoxy-β-ionone

MS, KI

1683

0.1

n.d.

14.1

12.1

18.6

n.d.

n.d.

27.1

52.3

66.1

 

4-hydroxy-3.5.6-trimethyl-4-(3-oxo-1-butenyl)-2-cyclohexen-1-one. (put.)

MS

1785

0.1

n.d.

43.4

60.4

144.8

0.1

n.d.

213.4

259.5

410.2

 

Unknown norisoprenoid-2

 

2220

n.d.

0.1

183.9

211.7

221.4

n.d.

0.3

112.3

183.0

87.1

 

Unknown norisoprenoid-3

 

2244

n.d.

0.1

248.1

282.1

271.3

n.d.

0.1

157.8

258.9

125.2

Others

1H-pyrazole (put.)

MS

1036

n.d.

n.d.

110.7

120.5

74.3

n.d.

0.3

133.4

284.9

60.6

 

Pentanoic acid-4-oxo (put.)

MS

1143

n.d.

0.1

28.7

18.8

12.2

n.d.

n.d.

23.8

38.0

9.8

 

Salicylic acid (put.)

MS

1294

0.3

n.d.

74.6

98.0

74.5

0.2

n.d.

82.5

120.8

50.6

 

2-propanoic acid 3-phenyl-E (put.)

MS

1622

2.0

2.3

457.1

362.7

263.5

1.3

n.d.

366.7

463.0

124.5

 

Unknown-1

 

1829

0.1

0.2

118.0

57.0

7.5

0.2

0.1

120.6

122.0

6.5

 

Unknown-2

 

1906

n.d.

0.1

120.4

232.5

323.4

n.d.

0.1

99.5

243.0

179.5

 

Unknown-3

 

1894

0.6

0.5

212.1

287.1

236.2

0.5

0.1

178.9

337.1

94.5

  1. Average data of 4 to 8 replicates. Values are in ng/g fresh weight. Id.: identification method (MS, Mass Spectrometry; KI, Kovacs Index; Std, standard compound data). Positive compound identification was obtained by matching both MS and KI or Standard compound data. Otherwise, putative (put.) best compound is listed. RI: retention index. aa: amino acid. n.d.: not detectable.