The objective of this study was to investigate flavor development, and subsequent consumer acceptance, in peach fruit treated with 1-methylcyclopropene (1-MCP) during the room-temperature storage. Gas chromatography coupled to mass spectrometry (GC-MS) and proton nuclear magnetic resonance (¹H NMR) showed that 12 compounds were significantly affected by 1-MCP. Of these, linalyl acetate and sucrose contribute positively to consumer acceptance, while benzaldehyde and histidine have negative effects. 1-MCP treatment inhibits the emission of aroma during the early storage of peach fruit but not during later storage period, and extends the time required for peaches to reach maximum consumer acceptance from 2 to 4 days. This shift may be due to increased levels of positive flavor compounds (linalyl acetate and sucrose) and decreased levels of negative flavor compounds (benzaldehyde and histidine) later in the storage period.

这项研究的目的是调查在室温存储过程中用1-甲基环丙烯（1-MCP）处理的桃果实的风味发展以及随后的消费者接受程度。气相色谱-质谱联用（GC-MS）和质子核磁共振（¹1 H NMR显示12种化合物显着受1-MCP影响。其中，乙酸芳樟酯和蔗糖对消费者的接受程度有积极作用，而苯甲醛和组氨酸则有负面作用。1-MCP处理可在桃果实的早期存储期间抑制香气的散发，但在后期存储期间则不会，并且将桃达到最大消费者认可度所需的时间从2天延长到4天。这种变化可能是由于在储存期后期，阳性风味化合物（乙酸芳樟酯和蔗糖）的含量增加和阴性风味化合物（苯甲醛和组氨酸）的含量降低了。