Sensory, Compositional, and Volatile Attributes of Controlled Atmosphere Stored Peaches1

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Abstract
Sensory and compositional attributes including low boiling point flavor volatiles of peaches [Prunus persica (L.) Batsch cvs. ‘Redskin’ and ‘Rio Oso Gem’] stored in a controlled atmosphere were analyzed. Intensities of fruitiness of ‘Redskin’ and acidity of both cultivars decreased during the 9- and 15-week storage periods. Intensities of bitterness, mustiness, and fermented attribute were low but were sufficient to affect desirability. Volatile and nonvolatile components accounted for some of the variation in sensory attributes. The amount of variation explained by components increased when volatile peak areas were converted to logarithms for the stepwise multiple regression analysis.

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