COMPARISON OF VOLATILE COMPOUNDS FROM PEACH FRUIT AND LEAVES (CV MONROE) DURING MATURATION

Variation in the levels of volatile constituents during maturation of peaches was determined by means of capillary gas chromatography. C6aldehydes were the major compounds isolated from immature fruit; however, as the fruit matured, levels of the C6aldehydes decreased. The final period of peach maturation, 134-143 days after flowering, showed significant increases in benzaldehyde, linalool, and γ-and δ-de-calactone. The volatile constituents of peach, nectarine, and plum leaves were found to be very similar with benzaldehyde >64% of the total fraction. Of all the volatile compounds identified in leaves, only seven were found in both peach leaves and mesocarp tissue. © 1990, American Chemical Society. All rights reserved.