Instrumental and sensory analysis of fresh Norwegian and imported apples

Karlsen, Anna Maria; Aaby, Kjersti; Sivertsen, Hanne; Baardseth, Pernille; Ellekjær, Marit Risberg

doi:10.1016/s0950-3293(99)00030-0

Cited by 68 publications

(62 citation statements)

References 22 publications

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“…6,[24][25][26] Although the most volatile compounds are characterized by apple-like or fruitslike odour, 1-butanol and butyl butanoate are described as cheesy or rotten apple odour. The flavors can be recognized as the characteristic off-flavor in apples associated with the sensory evaluation.…”

Section: Vol 30 No 2 2017mentioning

confidence: 99%

Determination of volatile compounds by headspace-solid phase microextraction - gas chromatography / mass spectrometry: Quality evaluation of Fuji apple

Lee¹,

Jeong²,

Jang³

2017

Analytical Science and Technology

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Abstract:The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.

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Section: Vol 30 No 2 2017mentioning

confidence: 99%

Determination of volatile compounds by headspace-solid phase microextraction - gas chromatography / mass spectrometry: Quality evaluation of Fuji apple

Lee¹,

Jeong²,

Jang³

2017

Analytical Science and Technology

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“…The appearance attributes were evaluated at the beginning of each session from a set of ten apples per cultivar in a separate space under white light. Next, odour, texture and flavour attributes were evaluated in the order presented in Table 4 in individual booths under red light to disguise the differences in the appearance (Karlsen et al 1999). At this point, a sample consisted of two unpeeled, whole apples, to avoid discolouration, off-flavours and tacky surface caused by the peeling and cutting (Seppä et al 2012).…”

Section: The Lexiconmentioning

confidence: 99%

Annual variation in sensory characteristics of seventeen apple cultivars

Seppä

Tahvonen

Tuorila

2016

AFSci

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Sensory characteristics of 17 apple cultivars commonly grown in Finland were compared over three harvest years (2009)(2010)(2011). Descriptive analysis with a trained panel (n = 11-14) comprised 17 attributes rated from 0 ('not at all') to 10 ('very'): four appearance (green, red, area of red colour, skin waxiness), three odour (intense, grassy, fruity), five texture (hard, crispy, mealy, juicy, tough peel), and five flavour (intense, sour, sweet, astringent, diverse) attributes. Ratedintensities differed between the harvest years but their magnitude and direction of change varied according to the cultivar. Odour and flavour ratings tended to be higher in 2009 than in 2010 and 2011. The summer 2009 was fairly normal, while summer 2010 was hot and dry, and summer 2011 hot and humid. These climate may explain some of the differences between the first and the two subsequent years. Late season cultivars tended to be relatively stable against annual effects.Key words: apple, cultivar, descriptive analysis, sensory evaluation, harvest year IntroductionThe cultivation of apples (Malus domestica Borkh) is increasing in Northern Europe, although the climate and high costs restrict production (Tahvonen 2007, Lehtonen 2015. In Finland, apple cultivation is important for rural economy. The annual crop has doubled since late 1990s, being now around 5 million kg (LUKE 2015a). Domestic apples are well liked and appreciated, because they are perceived as natural, fresh and clean, and have a low content of toxic residues (Malkki 2007, Seppä 2014.The grouping of domestic apple cultivars as summer, autumn and winter, or early, mid and late season cultivars, respectively, is based on the degree day (DD5), cumulative base temperature over 5 °C, requirements for harvest maturity (Tahvonen 2007, Kaukoranta et al. 2010. Early season cultivars are important in Finnish tradition, while late season cultivars are commercially more important, as they usually have longer storage life. Seppä et al. (2013a) showed that some late season cultivars maintain eating quality beyond the end of the harvest year even without controlled atmosphere storage.The global warming is already affecting plant phenology and cultivation, but effects differ depending on the plant and geographical area (Kaukoranta et al. 2010, Sugiura et al. 2013, Lehtonen 2015. With increasing level of DD5, the limit of commercial apple cultivation is moving northwards and the trend is estimated to continue (Kaukoranta et al. 2010, Finnish Meteorological Institute 2014. Domestic late season cultivars are likely to benefit the most. Currently, the level of DD5 reached in most years in southern Finland is between 1300 and 1400, but may be as high as 1600. The effects of climate change on harvest quality are hard to estimate, as the influence of non-climatic factors, such as horticultural and technological improvements can be substantial (Sugiura et al. 2013). For example, rootstock, training system and orchard density affect the availability of light and consequently, the rate of...

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“…Nevertheless, it is not always the most suitable technique. For example, Mehinagic et al (2004) studied the influence of dynamic headspace conditions on aroma release from apple slices. The extracted quantity of total odorant volatiles increased with the temperature and purge time.…”

Section: Introductionmentioning

confidence: 99%

“…These changes induce the release of volatile compounds, which are immediately trapped then analyzed. A few model mouth systems have been developed by several authors to study liquids (van Ruth et al, 2000 andRabe et al, 2004) or viscous model products (Odake et al, 2000), and also "semi-solid" natural foodstuffs like vegetables (van Ruth et al, 1994(van Ruth et al, , 1995(van Ruth et al, , 2000. In these studies, the products were either stirred or crushed with a plunger making up and down screwing movements.…”

Section: Introductionmentioning

confidence: 99%