Analyzing Strawberry Spoilage via its Volatile Compounds Using Longpath Fourier Transform Infrared Spectroscopy

被引：49

作者：

Dong, Daming ^{[1
]}

Zhao, Chunjiang ^{[1
]}

Zheng, Wengang ^{[1
]}

Wang, Wenzhong ^{[1
]}

Zhao, Xiande ^{[1
]}

Jiao, Leizi ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China

来源：

SCIENTIFIC REPORTS | 2013年 / 3卷

基金：

中国国家自然科学基金;

关键词：

ELECTRONIC NOSE; DIFFERENTIATION; EVOLUTION; QUALITY; STORAGE; AROMA;

D O I：

10.1038/srep02585

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The volatile compounds from fruits vary based on the spoilage stage. We used FTIR spectroscopy to analyze and to attempt to identify the spoilage process of strawberries. To enhance the sensitivity of the measuring system, we increased the optical pathlength by using multi-reflecting mirrors. The volatile compounds that were vaporized from strawberries in different spoilage stages were tested. We analyzed the spectra and found that the concentrations of esters, alcohols, ethylene, and similar compounds changed with deterioration. The change patterns of the infrared spectra for the volatiles were further examined using 2D correlation spectroscopy. We analyzed the spectral data using PCA and were able to distinguish the fresh, slightly spoiled strawberries from the seriously spoiled strawberries. This study demonstrates that FTIR is an effective tool for monitoring strawberry spoilage and for providing status alerts.

引用

页数：7

共 31 条

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