Volatile Compounds Profile During Storage of Ionathan, Starkrimson and Golden Delicious Apple Varieties
| Autor: | Elena Andruţa Mureşan, Sevastiţa Muste, Sonia Ancuţa Socaci, Romina Alina Vlaic, Emil Racolţa, Vlad Mureşan |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 173-178 (2014) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:10851 |
| Popis: | Apples produce volatile chemicals that are responsible for the characteristic flavour of the fruit, as well as for the attribute of the final flavour. The aroma induced by the volatile compounds is important in determining the quality of the fruit, and especially for determining consumer acceptability. Fruits from three apple varieties were analysed (Ionathan, Golden Delicious and Starkrimson) at technological maturity and consumption maturity. The analysis method was developed on a Shimadzu QP-2010 GC-MS gas chromatograph, equipped with an AOC - 5000 (CombiPAL) autosampler. The results showed that there are differences between varieties in terms of number, type and concentration of volatile compounds. Fruits at technological maturity have a high content of aldehydes while fruits at consumption maturity have a higher content of esters. |
| Databáze: | Directory of Open Access Journals |
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