Characterization of the key odorant compounds in ‘Qinguan’ apples (Malus × domestica)

Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage

“…Ten VOCs, including methanol, methanethiol, ethyl acetate, s(-)2-methyl-1-butanol, propyl propanoate, ethyl isovalerate, 1-hexanol, acetaldehyde, ethyl butyrate, and limonene, were identified in fresh-cut apples and are summarized in Table 1. The presence of methanol indicates a pungent odor; methanethiol leads to a sulfurous and fishy odor; ethyl acetate indicates an acidic and sweet odor; s(-)2-methyl-1-butanol is fruity and malty; propyl propanoate and ethyl isovalerate are related to apple aroma and critical odorant compounds in apples [44,45]; 1-hexanol gives a floral and fruity odor; acetaldehyde represents an ethereal and pungent odor; ethyl butyrate indicates a banana-like and caramelized odor; and limonene imparts a citrus-and orange-like odor to the products. Figure 8 shows the peak changes in the chromatograms of fresh-cut apples during storage at 15 • C from day 0 to day 10 and highlights an increase in VOCs that have low molar masses and boiling points, such as methanol, methanethiol, and ethyl acetate.…”

Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography–Mass Spectrometry

“…In recent years, HS-SPME combined with GC-MS has been used to accurately and efficiently analyze and identify volatiles in fruits [25]. It has been widely used for the determination of VOCs in apples [26,27], pears [28,29], grapes [30,31], peaches [32], citrus [33] and other fruits. Currently, important progress has been made in research on pear flavor quality, but relatively few studies have been conducted on the changes in the VOCs of pear varieties with different flesh textures during different post-harvest shelf life.…”