Headspace fingerprint mass spectrometry to characterize strawberry aroma at super-atmospheric oxygen conditions

被引：20

作者：

Berna, Amalia Z. ^{[1
]}

Geysen, Sabine ^{[2
]}

Li, Sun ^{[1
]}

Verlinden, Bert E. ^{[2
]}

Larnmertyn, Jeroen ^{[1
]}

Nicolai, Bart A. ^{[1
]}

机构：

[1] Katholieke Univ Leuven, BIOSYST MeBioS, B-3001 Louvain, Belgium

[2] Flanders Ctr Postharvest Technol, B-3001 Louvain, Belgium

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2007年 / 46卷 / 03期

关键词：

strawberries; headspace fingerprint mass spectrometry; high oxygen; modified atmosphere; aroma; ELECTRONIC NOSE; SUPERATMOSPHERIC OXYGEN; VOLATILE COMPOUNDS; SHELF-LIFE; QUALITY; MS; FRUITS; FLAVOR;

D O I：

10.1016/j.postharvbio.2007.05.011

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This paper reports on the relation between super-atmospheric oxygen packaging and aroma production in strawberries. Volatile compounds were extracted from the headspace of strawberries stored at 7 degrees C for 0, 4 and 7 days under different gas conditions. Super-atmospheric oxygen concentrations were applied in combination with or without elevated CO2 concentrations and the volatile production was measured with GC-MS. The potential of headspace fingerprint mass spectrometry (HFMS), a rapid technique for aroma profiling, was evaluated. Canonical discriminant analysis (CDA) based on the 16 most abundant volatile compounds and 26 HFNIS signals (m/z) was applied to discriminate the samples according to gas storage treatment. The results showed that after 4 and 7 days of storage under super-atmospheric oxygen concentrations (without carbon dioxide) the production of ethyl acetate was suppressed. Ethyl acetate is one of the most important off-flavors in strawberries. Samples treated with only oxygen were mainly characterized by the ester methyl hexanoate with pineapple notes. Similar results were obtained with HFMS. CDA also showed that it is possible to classify samples according to days of shelf-life and that the effect of gas conditions was smaller than the effect of days of shelf-life. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：230 / 236

页数：7

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