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Changes in sensory quality and aroma volatile composition during prolonged storage of 'Wonderful' pomegranate fruit
Year:
2013
Authors :
דעוס, אבינועם
;
.
פורת, רון
;
.
Volume :
48
Co-Authors:
Mayuoni-Kirshinbaum, L., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot 76100, Israel
Daus, A., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
1569
To page:
1578
(
Total pages:
10
)
Abstract:
Flavour acceptance tests of 'Wonderful' pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks. Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in 'overripe' and 'off-flavour' odours. GC-MS analysis of aroma volatile contents revealed high correlations (r2 > 0.9) between accumulation of the ethanol fermentation products ethanol and ethyl acetate and the observed decrease in fruit flavour preference. In addition, we observed relatively high correlations (r2 > 0.7) between the accumulation of various sesquiterpene volatiles and the decrease in flavour preference. According to these findings, it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles. © 2013 Institute of Food Science and Technology.
Note:
Related Files :
cold storage
ethanol
Fermentation
Fruits
Modified atmosphere
odors
Postharvest
Volatile composition
Volatile contents
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/ijfs.12126
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23236
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:57
You may also be interested in
Scientific Publication
Changes in sensory quality and aroma volatile composition during prolonged storage of 'Wonderful' pomegranate fruit
48
Mayuoni-Kirshinbaum, L., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot 76100, Israel
Daus, A., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Changes in sensory quality and aroma volatile composition during prolonged storage of 'Wonderful' pomegranate fruit
Flavour acceptance tests of 'Wonderful' pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks. Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in 'overripe' and 'off-flavour' odours. GC-MS analysis of aroma volatile contents revealed high correlations (r2 > 0.9) between accumulation of the ethanol fermentation products ethanol and ethyl acetate and the observed decrease in fruit flavour preference. In addition, we observed relatively high correlations (r2 > 0.7) between the accumulation of various sesquiterpene volatiles and the decrease in flavour preference. According to these findings, it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles. © 2013 Institute of Food Science and Technology.
Scientific Publication
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