## Results and Discussion
### Volatile Profile of Different Peach Cultivars Using GC-MS
#### 3.1.2 Analysis of Odor Activity Values of VOCs in Eight Peach Cultivars  
OAV is the main method of aroma characterization and it is also an indicator of whether human can perceive VOCs in samples by olfactory. Here, by calculating the OAV for each compound, we grasped the compounds that contribute to the peaches. The sensory thresholds of each compound and their OAV in the samples are listed in Table 3, and considering that OAV \(\geq 1\) is required to have a contribution to flavor, we only analyzed this part of the data. Figure 3: A clustered heatmap of VOCs among eight peach cultivars. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline
**Compound** & **Aroma Description 1** & **Threshold** & **XFML** & **HJML** & **DTML** & **HH** & **JUU** & **JJANG** & **JC** & **JG** & **Range of OAV** \\ \hline
**Aldehydes** & & & & & & & & & & & & & \\
2-Hexanal & fruity, vegetable & 30 & 104.25 & 19.67 & 74.3 & 171.07 & 90.45 & 294.1 & 159.43 & 27.22 & 19.67-171.07 \\ Hexanal & green, grassy & 5 & 96.83 & 29.78 & 84.05 & 178.21 & 98.08 & 48.12 & 226.8 & 24.73 & 24.73-226.8 \\ Neonatal & cucumber & 1.1 & 17.84 & 34.37 & 17.77 & 31.12 & 29.84 & 15.84 & 21.67 & 34.26 & 15.84-34.37 \\
**Causal** & orange peel, green & 0.587 & ND & 15.03 & 11.31 & 15.47 & 13.37 & 8.18 & 9.86 & 22.37 & 8.18-22.37 \\
**Eaters** & & & & & & & & & & & \\ Butyl acetate & sweet, triple banana & 58 & 2.62 & 0.03 & 2.29 & 4.73 & 2.64 & 0.92 & 6.09 & 0.02 & 0.02-6.09 \\ Isopernal acetate & sweet, fruity & 0.15 & ND & ND & 36.6 & ND & 41.93 & 24.07 & ND & 24.07 & 1.93 \\
**Zero-** & & & & & & & & & & & \\ Linolololol & floral, woody & 0.22 & 262.09 & 582.41 & 18.32 & 1542.09 & 17.09 & 824.18 & 370.59 & 17.32 & 17.09-370.59 \\ g-Myrene & woody, vegetative & 1.2 & 4.87 & 8.22 & 3.03 & 35.46 & 2.5 & 26.5 & 93.97 & 2.85 & 2.5-93.97 \\ D-Linomene & sweet, orange, citrus & 34 & 6.63 & 6.17 & 4.57 & 22.71 & 2.75 & 2.95 & 41.98 & 4.43 & 2.75-41.98 \\
**Alcohals** & & & & & & & & & & & \\
1-Hexanal & green, fruity & 5.6 & 8.31 & 2.53 & 6.46 & 11.38 & 13.21 & 3.72 & 47.01 & 1.74 & 1.74-47.01 \\
**3-Hexanal** & & & & & & & & & & & \\
**Lectures** & & & & & & & & & & & & \\ \(\gamma\)-Octalactone & fruity, creamy & 12 & 2.65 & 12.73 & 4.77 & 2.57 & 1.22 & 3.59 & 4.61 & 2.26 & 1.22-12.73 \\ y-Decalactone & fruity, peach & 1.1 & 514.81 & 170.64 & 770.83 & 304.6 & 101.73 & 328.88 & 377.34 & 135.53 & 101.73-76.64 \\ \(\delta\)-Decalactone & cramy, fatty, buttery & 66 & 32.21 & 65.67 & 33.99 & 16.63 & 3.85 & 14.87 & 46.38 & 4.18 & 38.65-65.67 \\ y-Dodecalactone & fruity, peach & 2 & 33.89 & 41.88 & 21.59 & 0.74 & 2.14 & 5.14 & 17.53 & 7.4 & 0.74-41.88 \\
**Ketones** & & & & & & & & & & & & \\ \(\beta\)-Iones & floral, violet & 0.007 & 61.43 & 278.57 & 128.57 & 290 & 95.71 & 92.86 & 165.71 & 91.43 & 61.43-290 \\ \hline \hline \end{tabular}  
* The arrows description of the compounds come from the website [[http://www.long-baseline-hospospany.com/](http://www.long-baseline-hospospany.com/)]([http://www.long-baseline-hospospany.com/](http://www.long-baseline-hospospany.com/)) (leconsed on [2] January 2023).  
\end{table} 
Table 3: Comparison of odor activity values of different VOCs. By statistical analysis, only 17 volatiles with OAV \(\geq\) 1 were retained, including 4 aldehydes, 3 esters, 3 terpenoids, 1 ketones, 2 alcohols and 4 lactones. The importance of these compounds was determined by ranking them according to the minimum OAV in each of the eight cultivars: \(\gamma\)-decalactone \(>\)\(\beta\)-ionone \(>\) hexanal \(>\) 2-hexenal \(>\) linalool \(>\) nonanal \(>\) 3-hexenol \(>\) 8-decalactone \(>\) D-limonene \(>\)\(\beta\)-myrrene \(>\) 1-hexanol \(>\)\(\gamma\)-octalactone \(>\)\(\gamma\)-dodecalactone \(>\) (Z)-3-hexen-1-yl acetate \(>\) butyl acetate \(>\) isopentyl acetate \(>\) octanal. Although \(\gamma\)-decalactone was not the most abundant in quantity, it showed the highest OAV due to the low threshold value.