Investigation of aroma changing of peach stored in the low temperature and high humidity, and development of aroma sensor evaluation method

在高湿低温条件下，臭氧和阴离子混合气体条件下贮藏的水果，其货架期比普通冰箱中贮藏的水果要长。但是，对于新储藏系统中储存的桃子，果实的香气随着储藏时间的延长而逐渐消失。因此，有必要对新储藏系统中的香气消失机理进行研究。对液液萃取GCMS法、顶空GCMS法、微吹扫捕集法、香气感应器4种方法贮藏桃果实的香气变化进行了分析，结果表明，液液萃取GCMS法贮藏初期酯类物质的含量先增加后减少。顶空GCMS分析的结果表明，新储藏系统中的‘Akatsuki’储藏量在3周后迅速下降。微吹扫捕集分析的结果表明，酯类和C6类化合物的组成随储存期的不同而有所简化。在储藏期结束时，苯甲醛含量最高。在对水分含量较高的桃子进行检测时，香气识别装置的传感器会受到水分的不同影响。因此，对贮藏后的桃子进行香气分析比较困难。但在同一天对不同储藏期的桃子进行分析，可以利用香气识别装置测量桃子的香气量与新鲜度之间的关系，不仅香气量随着储藏期的延长而减少，而且香气成分的组成也得到了简化。因此，在高湿低温贮藏系统中，长时间贮藏会使桃特有的香气丧失。

The shelf life of fruits stored under the high humidity and low temperature condition together with the ozone and anion mixture gas is longer than that stored in ordinary refrigerator. But, in case of the peaches stored in the new storage system, the aroma of fruit was gradually lost according to the period stored. Therefore, it is necessary to elucidate the aroma disappearance mechanism in the new storage system. So we analyzed the changing of aroma from peach stored by liquid-liquid extract GCMS method, head space GCMS method, micro purge & trap method, and aroma sensor.As a result of analysis by the liquid-liquid extract GCMS method, the amount of esters increased initial step in storage, and then that decreased. As the results of the head space GCMS analysis, the amount of lacton of ‘Akatsuki' stored in the new storage system decreased rapidly after three weeks. As the results of micro purge & trap analysis, the composition of esters and C6 compounds were simplifying according to storage period. At the end of storage period, benzaldehyde was the most.The sensor of the aroma identification device received various influences from moisture when the peach with a lot of moisture contents was measured. Therefore, the analysis of aroma of the stored peach was difficult. But when analysis of each peach in different storing periods was made the same day, it is able to measure relationship between the amount of aroma and freshness of peaches using aroma identification device.The amount of aroma of peach not only decreased according to storage period but also the composition of aroma simplify. As the result of that, therefore, aroma peculiar of peach was lost according to long storage in the high humidity and low temperature storage system.