Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

Volatile constituents of nectarines (Prunus persica L, Batsch var. nucipersica Schneid) were isolated by means of liquid-liquid extraction with ether and analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Aroma patterns (10 lactones, 8 C₆ aldehydes and alcohols, 8 terpenoids, 3 esters, 4 other compounds) were identified and (semi)quantified in four cultivars. Besides C₆ components a series of saturated and unsaturated γ- and δ-lactones ranging from chain length C₆ to C₁₂, with concentration maxima for γ- and δ-decalactone, were a major class of constituents. By determination of odor thresholds and calculation of odor units the significance of lactones and other volatiles (e.g., linalool) to the aroma of nectarines was investigated.