Determination of Volatile Aroma Compounds in the Catherina Peach Variety

Peach (Prunus persica L. Batsch), belonging to the Rosaceae family and classified under the Prunoidea subfamily of the Rosales order, is divided into three cultural forms: fuzzy (Prunus persica vulgaris Mill), non-fuzzy (Nectarines) (Prunus persica var. nectarina Maxim), and tomato peach (Prunus persica var. platycarpa). Peaches are primarily consumed as fresh fruit but are also used for industrial purposes. This study utilized the Catherina variety from a specific orchard in the Kumkale region of Çanakkale's. The collected samples were analyzed in the laboratory to examine their chemical properties. A total of 33 components were identified through the analyses. According to the results, the total values of the aroma groups were as follows: aldehydes (443.65 μg/kg), lactones (35.48 μg/kg), alcohols (10.80 μg/kg), esters (29.41 μg/kg), and terpenes (19.28 μg/kg). This study determined the volatile aroma compound values of the Catherina peach variety.