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首页> 外文期刊>Food research international >Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit
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Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit

机译：贮存条件和保质期对“富士菊”苹果的关键挥发性化合物的影响：完整水果的挥发性排放物与从水果中提取的果汁之间的关系

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For the 'Fuji Kiku' apple, this study aimed: (i) to evaluate the volatile compounds (VCs) from headspace storage chambers with static controlled atmosphere (CA) and with dynamic controlled atmosphere based on chlorophyll fluorescence (DCA-CF) and based on respiratory quotient (DCA-RQ1.5) at ninth month of storage, during 1 and 7 days of shelf life of intact fruit, and in apple juice headspace and (ii) to determine the correlation of the VCs in the headspace from storage chambers and fruit during shelf life with the headspace VCs from apple juice as markers of quality. The VCs were isolated by solid phase microextraction (HS-SPME) and analyzed by gas chromatography. In the storage chambers, ethyl linear chain esters were detected mainly in DCA-RQ1.5, while acetaldehyde and (E)-2-hexenal were more abundant in DCA-CF. At seven days of shelf life, fermentative metabolic compounds had reduced emissions given the opening time of the chamber, while there were higher emissions of branched chain esters, especially ethyl 2-methyl butanoate in DCA-RQ1.5. The correlation was high and positive between the VCs present in the juice and those emitted by the intact fruit during seven days of shelf life, demonstrating that the concentration of VCs in juice can be used to estimate the emissions from whole fruit. DCA-RQ1.5 storage promoted the synthesis of VCs typical of the 'Fuji' apple aroma after a prolonged storage period, even under extremely low partial pressure of oxygen (average 0.15 kPa), contributing to better quality control of characteristic fruit odor and aroma.
机译：对于“富士菊”苹果，本研究旨在：（i）基于叶绿素荧光（DCA-CF）和基于叶绿素荧光（DCA-CF）的静态控制气氛（CA）和动态控制气氛，评估顶空储存室中的挥发性化合物（VC）储存第9个月，完整水果的保质期1天和7天以及苹果汁液的顶部空间中的呼吸商（DCA-RQ1.5）；（ii）确定来自储藏室顶部空间中VC的相关性苹果汁中的顶空VC可作为保质期的水果和水果的品质标志。通过固相微萃取（HS-SPME）分离VC，并通过气相色谱分析。在储藏室中，主要在DCA-RQ1.5中检测到乙基线性链酯，而在DCA-CF中乙醛和（E）-2-己烯醛含量更高。在保质期为7天的情况下，鉴于腔室的打开时间，发酵代谢化合物的排放量减少，而DCA-RQ1.5中支链酯的排放量尤其是2-甲基丁酸乙酯的排放量更高。果汁中的VC与完整水果在货架期内7天排放的VC之间具有高度正相关，这表明果汁中VC的浓度可用于估算整个水果的排放。 DCA-RQ1.5储存延长了储存期，即使在极低的氧气分压（平均0.15 kPa）下，也促进了'富士'苹果香气典型的VC的合成，从而有助于更好地控制典型水果气味和香气的质量。 。

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