Related Experiment Videos
Ester variability in apple varieties as determined by solid-phase microextraction and gas chromatography-mass
J Christopher Young1, C L George Chu, Xuewen Lu
1Food and Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. youngjc@agr.gc.ca
Journal of Agricultural and Food Chemistry
|December 23, 2004
Summary
Volatile compounds in 13 apple varieties were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Apple volatiles varied by skin color and storage conditions, impacting ester and alpha-farnesene levels.
Area of Science:
- Food Science
- Analytical Chemistry
- Agricultural Science
Background:
- Apple volatile profiles significantly influence fruit quality and consumer acceptance.
- Understanding the chemical basis of flavor variability is crucial for apple breeding and storage.
Purpose of the Study:
- To investigate the variability of volatile compounds in different apple varieties.
- To analyze changes in volatiles during post-storage conditions.
Main Methods:
- Solid-phase microextraction (SPME) with a polydimethylsiloxane fiber.
- Gas chromatography-mass spectrometry (GC-MS) for volatile compound analysis.
- Principal component analysis (PCA) for data clustering.
Main Results:
- Apples were clustered into three groups (red, green, red-green) based on skin color, with distinct volatile profiles.
- Red apples had higher total ester content; green apples had higher alpha-farnesene levels.
- Post-storage, total esters increased significantly, especially at room temperature, while alpha-farnesene increased moderately. Smaller esters showed greater increases than larger ones.
Conclusions:
- Apple skin color is a reliable indicator of volatile profiles.
- Storage conditions dramatically alter volatile composition, impacting flavor.
- Ester volatility is size-dependent, with smaller esters being more dynamic post-storage.