Volatile Compounds Profile During Storage of Ionathan, Starkrimson and Golden Delicious Apple Varieties
2014
Elena Andruţa Mureşan | Sevastiţa Muste | Sonia Ancuţa Socaci | Romina Alina Vlaic | Emil Racolţa | Vlad Mureşan
<p>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.</p> <p>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.</p> <p>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.</p>
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