CHANGES IN COMPOSITION OF VOLATILE COMPOUNDS IN HIGH-PRESSURE TREATED PEACH

The headspace volatile components of high pressure treated (400 MPa, 20-degrees-C, 10 min) white peach (Prunus percica L. cv. Shimizu) were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and compared with headspace volatiles of ripe intact peach, crushed peach, and heat-treated peach. To examine the flavor quality, the high pressure treated peaches packed in pouches were stored at 25 and 40-degrees-C for various periods and analyzed by GC-MS. The enzymical formation of benzaldehyde, C6 aldehydes, and alcohols by disruption of the fruit tissues was observed in the high pressure treated fruit and crushed fruit. The influence of high-pressure treatment for beta-glucosidase activity related to formation of glycosidically bound volatiles was examined. It was considered that increase of benzaldehyde in high pressure treated fruit during storage was caused by beta-glucosidase still remaining after high-pressure treatment.