Editing Peach (section)

== Phytochemicals ==
Total [[polyphenols]] in mg per 100&nbsp;g of fresh weight were 14–113 in white-flesh nectarines, 17–78 in yellow-flesh nectarines, 20–113 in white-flesh peaches, and 16–93&nbsp;mg per 100&nbsp;g in yellow-flesh peaches.{{sfn|Gil et al. 2002|pp=4978–4979}} The major phenolic compounds identified in peach are [[chlorogenic acid]], [[catechin]]s and [[epicatechins]],{{sfn|Cheng|Crisosto|1995|p=836}} with other compounds, identified by [[High-performance liquid chromatography|HPLC]], including [[gallic acid]] and [[ellagic acid]].{{sfn|Infante et al. 2011|pp=448–449}} [[Rutin]] and [[isoquercetin]] are the primary flavonols found in clingstone peaches.{{sfn|Chang et al. 2000|p=149}} The levels of [[flavonol]]s and [[cyanidin]]s are highest in the skins. Though [[phenols]] vary by cultivar and due to the growing conditions in a growing season.{{sfn|Andreotti et al. 2008|p=22}} Red-fleshed peaches are rich in [[anthocyanin]]s, especially red fleshed varieties and their skins.{{sfn|Cevallos-Casals et al. 2006|p=274}} [[malvin]] glycosides in clingstone peaches.{{sfn|Chang et al. 2000|p=149}}

As with many other members of the [[rose family]], peach seeds contain [[Glycoside#Cyanogenic glycosides|cyanogenic glycosides]], primarily [[amygdalin]].{{sfn|Lee et al. 2017|p=237}} Amygdalin decomposes into a sugar molecule,[[hydrogen cyanide]] gas, and [[benzaldehyde]]. Hydrogen cyanide poisons the action of a critical enzyme for the use of oxygen in cells, resulting in death in severe cases.{{sfn|Kingsbury|1972|pp=88–89}} While peach seeds are not the most toxic within the rose family (see [[bitter almond]]), large consumption of these chemicals from any source is potentially hazardous to animal and human health.{{sfn|Cho et al. 2013|pp=143–145}}

Peach [[food allergy|allergy]] or [[food intolerance|intolerance]] is a relatively common form of hypersensitivity to [[protein]]s contained in peaches and related fruits (such as [[almond]]s). Symptoms range from local effects (e.g. [[oral allergy syndrome]], [[contact urticaria]]) to more severe systemic reactions, including [[anaphylaxis]] (e.g. [[urticaria]], [[angioedema]], gastrointestinal and respiratory symptoms).{{sfn|Besler|Cuesta Herranz|Fernández-Rivas|2000|p=185}} Adverse reactions are related to the "freshness" of the fruit: peeled or canned fruit may be tolerated.{{sfn|Cuesta‐Herranz et al. 1998|p=78}}

Due to their close relatedness, the kernel of a peach stone tastes similar to almond, and peach stones are used to make a cheap version of [[marzipan]], known as [[persipan]].{{sfn|Haase et al. 2013}}

=== Aroma ===
The attractive smell of a ripe peach has 110 different volatile molecules combined, including [[alcohols]], [[ketones]], [[aldehydes]], [[esters]], [[polyphenols]] and [[terpenoids]]. The proportions vary significantly between different cultivars of peach.{{sfn|Sánchez et al. 2012|pp=1,3}}{{sfn|Spence|2022|p=383}}