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

在高湿低温条件下与臭氧和阴离子混合气体一起储存的水果比在普通冰箱中储存的水果保质期更长。但是，在新的储存系统中，桃子的香气随着储存时间的延长而逐渐消失。因此，有必要对新储藏体系中香气消失的机理进行研究。为此，采用液液萃取气相色谱法、顶空气相色谱法、微吹扫捕集法和香气传感器等方法，对桃的香气变化进行了分析。液-液萃取气相色谱法分析发现，在贮藏过程中酯类含量先增加后减少。顶空GCMS分析结果显示，新储存系统中储存的赤月乳素在三周后迅速减少。微吹扫捕集分析结果表明，随着贮藏时间的延长，酯类和C6化合物的组成逐渐简化。贮藏期末以苯甲醛含量最高。在测量高含水率桃子时，香气识别装置的传感器受到水分的各种影响。因此，对储藏桃果的香气进行分析是困难的。但在同一天对不同贮藏期的每个桃子进行分析时，利用香气鉴定装置可以测定桃子香气量与新鲜度之间的关系。随着贮藏期的延长，桃的香气含量逐渐减少，香气成分也逐渐简化。因此，在高湿低温贮藏条件下，由于长时间贮藏，桃的特有香气丧失殆尽。

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.