Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time

被引：36

作者：

Bett, KL ^{[1
]}

Ingram, DA ^{[1
]}

Grimm, CC ^{[1
]}

Lloyd, SW ^{[1
]}

Spanier, AM ^{[1
]}

Miller, JM ^{[1
]}

Gross, KC ^{[1
]}

Baldwin, EA ^{[1
]}

Vinyard, BT ^{[1
]}

机构：

[1] USDA ARS, So Reg Res Ctr, New Orleans, LA 70179 USA

来源：

JOURNAL OF FOOD QUALITY | 2001年 / 24卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.2001.tb00597.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Our objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh-cut Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. After 0, 5, 9, 12 and 14 days at 1C, the apple slices were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugars, pH and titratable acidity. Flavor attributes, sweet aromatic favor and sweet taste had a maximum intensity between 5 and 9 days. Sugars remained constant. Results suggest that perceived flavor intensity increased the first few days after preparation and packaging, then dissipated. Compounds that decreased during storage were farnescene, hexyl hexanoate, 2-methyl-butyl hexanoate; hexyl 2-methyl butanoate and hexyl butanoate decreased until 10 days, then started to increase. Hexyl acetate and hexane increased during storage.

引用

页码：141 / 156

页数：16

共 31 条

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