The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis
The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis
复制标题
DOI：
10.1016/j.postharvbio.2008.08.008
复制
发表时间：
2009-02-01
影响因子：
7
通讯作者：
Campos-Vargas, R.
中科院分区：
文献类型：
--
作者：
Defilippi, B. G.;Juan, W. San;Campos-Vargas, R.
限制杏品质的最重要因素之一是储存过程中风味的损失，特别是整体香气的损失。为了表征水果香气，使用了多种技术，包括基于仪器和感官的方法。尽管香气对水果品质很重要，但有关长期冷藏和成熟对杏挥发性化合物特征的影响的信息有限。本研究的目的是利用气相色谱-质谱法 (GC-MS)、电子鼻 (e-nose) 分析和感官小组来表征两批 Castlebrite 杏子在不同初始成熟阶段的香气。 CC 测量是在完整的水果和磨碎的水果组织上进行的。在收获时、在正常空气气氛下于 0 摄氏度冷藏 15 或 30 天后以及在 20 摄氏度下模拟保质期后进行评估。在通过 GC-MS 鉴定的挥发物中。醛类和酯类是 Castlebrite 杏香气的主要成分，并且在完整的杏子和磨碎的杏子之间观察到挥发性香气特征的差异。只有醛类化合物（主要是己醛）的浓度在成熟阶段之间有所不同。此外，电子鼻能够成功区分所检测的水果成熟度的两个不同阶段，但前提是模拟保质期储存之后。有趣的是。尽管GC和电子鼻检测到了变化，但感官小组无法识别不同成熟阶段杏子之间的任何差异。 (C) 2008 Elsevier B.V. 保留所有权利。
One of the most important factors limiting apricot quality is the loss of flavor during storage, particularly overall aroma. To characterize fruit aroma, several techniques have been used, including both instrumental- and sensory-based methodologies. Despite the importance of aroma in fruit quality, limited information is available regarding the effects of long-term cold storage and ripening on the apricot's volatile compound profile. The objective of this research was to characterize the aroma of two lots of Castlebrite apricots at different stages of initial maturity using gas chromatography-mass spectrometry (GC-MS), electronic nose (e-nose) analysis, and a sensory panel. CC measurements were performed on both intact fruit and ground fruit tissue. Evaluations were performed at harvest, after 15 or 30d of cold storage at 0 degrees C under a normal air atmosphere and also after a simulated shelf-life period at 20 degrees C. Among the volatiles identified by GC-MS. aldehydes and esters were the primary constituents of Castlebrite apricot aroma, and differences in volatile aroma profiles were observed between intact and ground fruit. Only the concentrations of aldehyde compounds, primarily hexanal, were different between maturity stages. Furthermore, the e-nose was able to Successfully differentiate between the two different stages of fruit maturity examined, but only after simulated shelf-life storage. Interestingly. despite the changes detected by GC and the e-nose, the sensory panel could not identify any differences between apricots at different stages of maturity. (C) 2008 Elsevier B.V. All rights reserved.