Details
| Original language | English |
|---|---|
| Pages (from-to) | 1318-1325 |
| Number of pages | 8 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 35 |
| Issue number | 12 |
| Publication status | Published - Dec 1984 |
| Externally published | Yes |
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.
Keywords
- carboxylic acid esters, Malus sylvestris, n‐alcohols, post‐climacteric fruit
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Nursing(all)
- Nutrition and Dietetics
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In: Journal of the Science of Food and Agriculture, Vol. 35, No. 12, 12.1984, p. 1318-1325.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Changes in the composition of volatiles by post‐harvest application of alcohols to red delicious apples
AU - Berger, Ralf G.
AU - Drawert, Friedrich
PY - 1984/12
Y1 - 1984/12
N2 - 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.
AB - 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.
KW - carboxylic acid esters
KW - Malus sylvestris
KW - n‐alcohols
KW - post‐climacteric fruit
UR - http://www.scopus.com/inward/record.url?scp=84986753389&partnerID=8YFLogxK
U2 - 10.1002/jsfa.2740351208
DO - 10.1002/jsfa.2740351208
M3 - Article
AN - SCOPUS:84986753389
VL - 35
SP - 1318
EP - 1325
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 12
ER -