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

authored by

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.

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

Journal of the Science of Food and Agriculture

Volume

35

Pages

1318-1325

No. of pages

8

ISSN

0022-5142

Publication date

12.1984

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Biotechnology, Food Science, Agronomy and Crop Science, Nutrition and Dietetics

Electronic version(s)

https://doi.org/10.1002/jsfa.2740351208 (Access: Unknown)