Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh
Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh
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DOI：
10.1016/s0925-5214(00)00096-x
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发表时间：
2000-07-01
影响因子：
7
通讯作者：
Patterson, BD
中科院分区：
文献类型：
--
作者：
Chervin, C;Speirs, J;Patterson, BD
空气控制储藏会降低果香。研究结果表明，低0 -2 （3kpa）储存2个月降低了“帕克汉姆凯旋”梨在随后成熟过程中的性状影响化合物，即甲基和乙基十烯酸酯。在整个梨和压碎的梨肉中都检测到这种减少，在这里用来近似地再现咀嚼。给出了20多种挥发性化合物的相对丰度。将结果按醇或酰基部分分组后分析表明，十烯二酸部分的合成比甲基或乙基部分更受抑制。其他酯类在低氧储存后含量较低，特别是各种乙酸酯（丁基、己基、庚基）。在40℃下孵育的碎肉中，苯乙醇和乙酸苯乙酯的含量也在低O-2储存后降低。(C) 2000 Elsevier Science B.V.版权所有
Controlled atmosphere storage is known to decrease pome fruit aroma. Here results are presented showing that low O-2 storage (3 kPa) for 2 months reduced character impact compounds of 'Packham's Triumph' pears, namely methyl and ethyl decadienoates, during subsequent ripening. This:reduction was detected in both whole pears and crushed pear flesh, used here to approximately reproduce mastication. The relative abundance of more than 20 volatile compounds is presented. Analyses after grouping the results by alcohol or acyl moiety suggest that the synthesis of the decadienoate moiety was more depressed than the methyl or ethyl moieties. Other esters were less abundant after low O-2 storage, particularly various acetates (butyl, hexyl, heptyl). Their reduction was particularly revealed in crushed flesh which had been incubated at 40 degrees C. Phenyl ethanol and phenylethyl acetate levels were also reduced after low O-2 storage. (C) 2000 Elsevier Science B.V. All rights reserved.