|Table of Contents|

Effect of Refrigeration on Aroma Components of ‘Orin’ Apple(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年22期
Page:
132-136
Research Field:
Publishing date:

Info

Title:
Effect of Refrigeration on Aroma Components of ‘Orin’ Apple
Author(s):
XU Bao-feng1; ZHANG He1; LI Cheng2; SUN Jian-she1; SHAO Jian-zhu1; NIE Lan-chun1
1.College of Horticulture,Agricultural University of Hebei,Baoding,Hebei 071000;
2.Department of Science and Technology Management,Agricultural University of Hebei,Baoding,Hebei 071000
Keywords:
‘Orin’ apple; temperature of storage; aroma components
PACS:
S 661.109+.3
DOI:
-
Abstract:
Taking ‘Orin’ apple as material,the effect of storage temperature on the aroma components of ‘Orin’ apple，and the dynamic change of fruit aroma were examined by HS-SPME and analyzed by GC-MS methods.The results showed that aldehydes,alcohols and esters were the main aroma components of ‘Orin’ apple,which different under the different storage temperatures.Hexanal,2-hexenal,1-hexanol,ethyl butanoate,ethyl hexanoate and ethyl-2-methyl-butanoate were main aroma components of ‘Orin’ apple under room temperature；main chemical constituents storage under low temperature were hexanal,2-hexanal,1-hexanol,6-methyl-5-heptene-2-ol,2-methyl-butyl acetate,hexyl acetate and ethyl butanoate.As the extension of storage time,both the two storage temperatures showed alcohols and esters matter increased and aldehyde material decreased,refrigeration delayed the drop in aldehyde proportion and restrained the production of alcohols and esters.

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Last Update: 2014-12-13