蟠桃是原产于我国的特色林果资源，具有鲜嫩多汁、果香浓郁等特点，由于鲜果贮藏期较短，蟠桃汁加工成为产业链延伸的主导途径，然而加工中呈香品质劣变导致的产品品质异化等问题已成为制约蟠桃产业发展的瓶颈。本项目基于前期研究基础拟采用HS-SPME/SBSE和GC-MS-O/GC×GC-TOF-MS技术，解析鉴定蟠桃鲜果及不同加工工序蟠桃果汁制备样本的呈香组分，结合PLSR建立各样本E-Nose响应值与差异组分和呈香感官属性间的量化效应关系，构建蟠桃汁呈香品质定量预测模型；通过描述性感官分析及PCA与PLSR效应关系解析，明晰与蟠桃和不同工序蟠桃汁样本呈香和异味感官属性显著相关的差异组分；结合差异组分官能团结构形成历程规律预测，采用差异组分消增模拟和稳定同位素多标记示踪技术，验证明晰蟠桃汁中香气组分转化和形成途径，揭示蟠桃汁加工中呈香品质劣变机制，为蟠桃汁呈香品质调控技术创制提供科学理论依据。

Flat peach is one of the typical forest fruit resources originated in China, the characteristic of flat peach is tender, juicy, overflowing fruity and strong refreshing fragrance. Because the storage period is very limited for fresh flat peaches, the processing of peach juice became the main direction for the extension of industrial chain. However, the deterioration of aroma and flavor quality during juice processing led to the low quality products has always been the bottleneck problem in the industrial development. The current project is based on our previous studies and plans to apply the detection and analysis techniques of HS-SPME/SBSE and GC-MS-O/GC×GC-TOF-MS, it aims to analyze and identify the aroma components of different flat peaches went through different juice processes. Set up the flat peach juice aroma quality quantitative predict model through establishing the quantitative effect relation between E-nose response values, differential aroma components and aroma sense properties which was obtained from different samples by using PLSR. Based on the descriptive sensory analysis and PCA & PLSR effect relation analysis, we will find out the significant difference components closely related to aroma and foreign taste properties from different flat peaches and different juice processes. Via predicting the principle of functional group formation of different components, and combined with the elimination and enhancement simulation of difference components and stable isotope multiple labeling tracer techniques, therefore the transformation and formation of aroma components in flat peach juice process can be verified, and the mechanism of deterioration of aroma quality during flat peach juice processing can be revealed. Thus, the expected research results of the present project can provide scientific theoretical foundation for the innovation of aroma quality control technology of flat peach juice.