Changes in the composition of volatiles by post‐harvest application of alcohols to red delicious apples

verfasst von

Ralf G. Berger, Friedrich Drawert

Abstract

The effect of exogenous short‐chain n‐alcohols on the concentrations of main aroma components in mature intact Red Delicious apples and aged apple tissue discs has been studied. Storage of intact apples in an atmosphere containing ethanol vapours for 24 h resulted in a more than threefold increase in the sum of ethyl ester concentrations. The simplified model of tissue discs was applied to examine the influence of various ethanol concentrations on rate and time course of ester formation. On supplying a range of n‐alkan‐1‐ols and 2‐keto valeric acid in equimolar amounts to the discs, maximum conversion into esters was found with butanol and pentanol. The possibility of an in vivo aroma enrichment before processing of fruits is discussed.

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

Journal of the Science of Food and Agriculture

Band

35

Seiten

1318-1325

Anzahl der Seiten

8

ISSN

0022-5142

Publikationsdatum

12.1984

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biotechnologie, Lebensmittelwissenschaften, Agronomie und Nutzpflanzenwissenschaften, Ernährung und Diätetik

Elektronische Version(en)

https://doi.org/10.1002/jsfa.2740351208 (Zugang: Unbekannt)