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פותח על ידי קלירמאש פתרונות בע"מ -
Identification of aroma-active compounds in fresh and stored 'Mor' mandarins
Year:
2011
Authors :
טייטל, ציפורה
;
.
פורת, רון
;
.
Volume :
46
Co-Authors:
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan 50250, Israel
Weiss, K., Federal Research Centre of Cultivated Plants, Julius Kuehn Institute, Institute of Ecological Chemistry, Plant Analysis and Stored Product Protection, Quedlinburg 06484, Germany
Ulrich, D., Federal Research Centre of Cultivated Plants, Julius Kuehn Institute, Institute of Ecological Chemistry, Plant Analysis and Stored Product Protection, Quedlinburg 06484, Germany
Facilitators :
From page:
2225
To page:
2231
(
Total pages:
7
)
Abstract:
In this study, gas chromatography-olfactometry (GC-O) (sniffing) combined with gas chromatography-mass spectrometry (GC-MS) analysis was applied to identify volatile aroma-active compounds in homogenised segments of fresh and stored 'Mor' mandarins. The GC-O nasal impact frequency method was used to identify Twenty-three aroma-active compo unds, of which seventeen odorants were identified by GC-MS. The aroma of fresh 'Mor' mandarins derived from a mixture of eleven odorants that contribute 'green' [(E)-3-hexenol and hexanal], 'fresh' [(E)-carveol], 'fruity' (ethyl 2-methylbutanoate), 'citrus' (limonene), 'floral' (linalool), 'musty' (β-myrecene and γ-terpinene), 'potato' (α-terpinene), 'mushroom' (unknown 2) and 'cabbage' (α-cubebene) odours. During postharvest, storage losses were observed in 'green' [(E)-3-hexenol] and 'fresh' [(E)-carveol] odours, accompanied by increases in 'fruity' (ethyl propanoate) and several unpleasant aromas, such as 'alcohol' (ethanol), 'musty' [α-pinene, (E)-2-nonenal and 1-terpinen-4-ol] and 'fatty' (octyl acetate and δ-cadinene) odours, all of which possibly account for the observed decrease in sensory acceptability after harvest. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
Note:
Related Files :
Basidiomycota
Carveol
essential oils
ethanol
Gas Chromatography
odors
Postharvest
Solanum tuberosum
terpinene
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2621.2011.02740.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
31981
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:06
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Scientific Publication
Identification of aroma-active compounds in fresh and stored 'Mor' mandarins
46
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan 50250, Israel
Weiss, K., Federal Research Centre of Cultivated Plants, Julius Kuehn Institute, Institute of Ecological Chemistry, Plant Analysis and Stored Product Protection, Quedlinburg 06484, Germany
Ulrich, D., Federal Research Centre of Cultivated Plants, Julius Kuehn Institute, Institute of Ecological Chemistry, Plant Analysis and Stored Product Protection, Quedlinburg 06484, Germany
Identification of aroma-active compounds in fresh and stored 'Mor' mandarins
In this study, gas chromatography-olfactometry (GC-O) (sniffing) combined with gas chromatography-mass spectrometry (GC-MS) analysis was applied to identify volatile aroma-active compounds in homogenised segments of fresh and stored 'Mor' mandarins. The GC-O nasal impact frequency method was used to identify Twenty-three aroma-active compo unds, of which seventeen odorants were identified by GC-MS. The aroma of fresh 'Mor' mandarins derived from a mixture of eleven odorants that contribute 'green' [(E)-3-hexenol and hexanal], 'fresh' [(E)-carveol], 'fruity' (ethyl 2-methylbutanoate), 'citrus' (limonene), 'floral' (linalool), 'musty' (β-myrecene and γ-terpinene), 'potato' (α-terpinene), 'mushroom' (unknown 2) and 'cabbage' (α-cubebene) odours. During postharvest, storage losses were observed in 'green' [(E)-3-hexenol] and 'fresh' [(E)-carveol] odours, accompanied by increases in 'fruity' (ethyl propanoate) and several unpleasant aromas, such as 'alcohol' (ethanol), 'musty' [α-pinene, (E)-2-nonenal and 1-terpinen-4-ol] and 'fatty' (octyl acetate and δ-cadinene) odours, all of which possibly account for the observed decrease in sensory acceptability after harvest. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
Scientific Publication
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