|Table of Contents|

Research on the Relationship Between Freshness of the Pear and Its Volatile Components(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年08
Page:
121-126
Research Field:
Publishing date:

Info

Title:
Research on the Relationship Between Freshness of the Pear and Its Volatile Components
Author(s):
LIU Huanjun1; LUO Anwei1; NIU Yuanyang1; YAO Jie1; LI Chen1; LI Zhicheng1; 2
（1.College of Food Science and Engineering，Northwest Agricuture and Forestry University，Yangling，Shaanxi 712100;2.The Postdoctoral Working Station，Hefei Meiling Co.Ltd.，Hefei，Anhui 230601)
Keywords:
Dangshan pear; volatile component; HS-SPME-GC-MS; freshness
PACS:
-
DOI:
10.11937/bfyy.201608034
Abstract:
aking the Dangshan pears as materials，using HS-SPME-GC-MS method,the volatile components of pear at the condition of (4±1)℃ in different freshness was researched，simultaneously，soluble solids content，hardness and titratable acid of pear were analyzed to obtain the relationship of pear freshness and its volatile components.The results showed that the preservation time of fresh pear at the condition of (4±1)℃ was 42 days，and the main characteristic odor ingredients of fresh pear were n-hexyl alcohol and 1-octyl alcohol.The main volatile of pear lost freshness were 2-methl butyl acetate and ethyl orthosilicate，isoamyl alcohol，n-hexyl alcohol,1-Octyl alcohol，Geranyl acetone，whose variation threshold were 1.57、2.74、1.39、15.15、211.13、2.36 μg/L，respectively.The results provided a theoretical basis for judging the freshness of pear by smell.

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Last Update: 2016-06-30