Research on odor-active components in peach using TASTING-GC

The taste of food is influenced by retronasal aroma and taste. To study their interaction, we have developed a method called TASTING-GC, which allows the evaluation of previously overlooked components. Using peach juice and peach aroma, we found that γ-decalactone and γ-dodecalactone contributed to a fleshy and creamy flavor, while trans-(E)-4,5-epoxy-2-decenal enhanced juiciness despite its metallic odor. An unknown component estimated 3-mercapto-3-methylbutyl acetate, also improved juiciness.

This research results were presented at the 67th Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2023) and received a Best Presentation Award.