Identification of key odor volatile compounds in the essential oil of nine peach accessions
Iban Eduardo, Giorgiana Chietera, D. Bassi, Laura Rossini, Alberto Vecchietti
Journal of the Science of Food and Agriculture
Abstract
This study reports the identification, quantification and potency, based on the OAVs, of the most important volatile compounds, along with fruit quality characteristics, of nine different peach/nectarine accessions and will help future peach volatile breeding programs for the selection of odor-rich accessions to be used in the development of new improved cultivars.
Extracted Claims
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volatile compounds identified and quantified in the essential oil of nine peach accessions
“This study reports the identification, quantification and potency, based on the OAVs, of the most important volatile compounds, along with fruit quality characteristics, of nine different peach/nectar...”