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Flat peach is one of the famous and characteristic table fruits in Xinjiang, China, and has attracted an increasing favorite because of its high nutrition and superior flavor. To evaluate the sensory properties and nutritional value of flat peach, functional components, antioxidant capacity, and aromatic compounds of five flat peach cultivars were measured by using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that sucrose, malic acid, and chlorogenic acid were the dominant sugars, organic acids, and phenolic compounds in flat peaches, respectively. The antioxidant activity ranged from 62 to 505.46 μmol TEs 100 g−1 FW. In addition, multivariate data analysis was used to discern differences in volatile compounds among different flat peach varieties, and 11 key aroma components were identified in combination with OAV analysis. These key aroma compounds interacted to present distinct green, fruity, floral, milk-like, sweet, and peach-like attributes and could be used as characteristic markers to distinguish the aroma of flat peach from other fruits. These results will provide a comprehensive chemical characterization of the edible quality, nutritional composition, and sensory properties of the five flat peach cultivars. • The functional components and aroma characteristics of flat peaches were comprehensively analyzed firstly. • QY had a higher level of polyphenol content and exhibited better antioxidant capacity than other four flat peach cultivars. • The key aroma compounds of five flat peach cultivars were successfully identified. • All tested flat peach cultivars grown in Xinjiang presented similar characteristic aromas. [ABSTRACT FROM AUTHOR]

The effects of 1-methylcyclopropene (1-MCP) on the sensory quality of the 'Yulu' flat peach fruit were determined using electronic tongue, electronic nose, LC-MS/MS, and HS-SPME-GC-MS. A total of 90 taste compounds and 49 volatile compounds were quantified. Of these, 15–21 types of aroma compounds with odor activity values (OAV) > 1 were considered as the most significant volatiles. 1-MCP significantly affected the levels of soluble sugars, organic acids, free amino acids, phenolics, amygdalin, and volatile compounds. 1-MCP slowed the increase in alanine and γ-aminobutyric acid in fruit during ripening and senescence. 1-MCP also increased the level of proline in fruits, and decreased that of glutamic acid, glutamine, and serine. 1-MCP significantly inhibited the decline in procyanidins after six to ten days of storage. During fruit senescence, the level of free esters markedly increased; however, 1-MCP reduced this level. Fruits treated with 1-MCP contained more β-myrcene and linalool and fewer lactones. β-Damascenone, (E)-2-nonenal, (E)-2-hexenal, γ-decalactone had the highest OAVs. The PCA biplot revealed that fruit shelf-life duration had a greater effect on taste than 1-MCP, while 1-MCP had a greater impact on aroma. Our findings provide a basis for the use of 1-MCP to preserve flat peaches in the future. • Taste and aroma were profiled by electronic senses, LC-MS/MS, and HS-SPME-GC-MS. • Fruit shelf-life duration had a greater effect on taste than 1-methylcyclopropene (1-MCP). • Flavor-related primary and secondary metabolites in fruits were markedly affected by 1-MCP. • 1-MCP had a greater effect on aroma than taste. [ABSTRACT FROM AUTHOR]