Volatile Compounds Profile During Storage of Ionathan, Starkrimson and Golden Delicious Apple Varieties

  • Elena AndruÅ£a Mureșan Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Sevastița Muste Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Sonia AncuÅ£a Socaci Food Science Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Romina Alina Vlaic Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Emil Racolța Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Vlad Mureșan Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:10851
Keywords: flavour, apple, storage, ripe, volatile compounds, HS/GC-MS

Abstract

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.

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Published
2014-11-24
Issue
Vol. 71 No. 2 (2014): Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Section
Research Articles
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