Effect of storage under extremely low oxygen on the volatile composition of ‘Royal Gala’ apples
•Volatile composition of apples stored under extremely low oxygen was studied.•Low oxygen (
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| Veröffentlicht in: | Food chemistry 2014-08, Vol.156, p.50-57 |
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| container_title | Food chemistry |
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| creator | Both, Vanderlei Brackmann, Auri Thewes, Fabio Rodrigo Ferreira, Daniele de Freitas Wagner, Roger |
| description | •Volatile composition of apples stored under extremely low oxygen was studied.•Low oxygen ( |
| doi_str_mv | 10.1016/j.foodchem.2014.01.094 |
| format | Article |
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The aim of this work was to assess the profile of volatile compounds in ‘Royal Gala’ apples stored under controlled atmosphere (CA), with O2 levels ranging from 1.0kPa to as low as 0.5kPa during 8months (0.5°C), followed by 7days of shelf-life at 20°C. Volatile compounds were collected via solid-phase microextraction (HS-SPME) and analysed by gas chromatography. Straight and branched-chain esters exhibited a distinct pattern. The emission of straight-chain esters decreased under extremely low O2 (0.5kPa), while branched-chain esters were not significantly affected in such condition. 2-Methyl-butyl acetate, a significant contributor to the ‘Royal Gala’ aroma, was higher in intermediate O2 concentration, suggesting that lowering the O2 levels down to 0.7kPa does not negatively affect the volatile composition of ‘Royal Gala’ apples, as compared to the standard CA (1.0kPa O2). The remaining volatile compounds were not strongly affected by storing fruits under extremely low O2.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.01.094</identifier><identifier>PMID: 24629937</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aroma ; Biological and medical sciences ; Controlled atmosphere ; Esters - analysis ; Ethylene ; Food Storage - instrumentation ; Food Storage - methods ; Food toxicology ; Fruit - chemistry ; Malus - chemistry ; Malus domestica ; Medical sciences ; Oxygen - analysis ; Pressure ; Toxicology ; Volatile compounds ; Volatile Organic Compounds - chemistry</subject><ispartof>Food chemistry, 2014-08, Vol.156, p.50-57</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c545t-8fb0f15f2fe47a2f3ec62d8c0162f9060b493836203a548ac031b861eac9faf73</citedby><cites>FETCH-LOGICAL-c545t-8fb0f15f2fe47a2f3ec62d8c0162f9060b493836203a548ac031b861eac9faf73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2014.01.094$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28360712$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24629937$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Both, Vanderlei</creatorcontrib><creatorcontrib>Brackmann, Auri</creatorcontrib><creatorcontrib>Thewes, Fabio Rodrigo</creatorcontrib><creatorcontrib>Ferreira, Daniele de Freitas</creatorcontrib><creatorcontrib>Wagner, Roger</creatorcontrib><title>Effect of storage under extremely low oxygen on the volatile composition of ‘Royal Gala’ apples</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Volatile composition of apples stored under extremely low oxygen was studied.•Low oxygen (<0.7kPa) does not affect negatively the profile of volatile compounds.•The production of 2-methyl-butyl acetate was highest at 0.7kPa O2.•Extremely low oxygen has a significant effect on reducing the synthesis ethylene.•Ethanol no increase in apples stored under 0.5kPa O2 in relation 1.0kPa.
The aim of this work was to assess the profile of volatile compounds in ‘Royal Gala’ apples stored under controlled atmosphere (CA), with O2 levels ranging from 1.0kPa to as low as 0.5kPa during 8months (0.5°C), followed by 7days of shelf-life at 20°C. Volatile compounds were collected via solid-phase microextraction (HS-SPME) and analysed by gas chromatography. Straight and branched-chain esters exhibited a distinct pattern. The emission of straight-chain esters decreased under extremely low O2 (0.5kPa), while branched-chain esters were not significantly affected in such condition. 2-Methyl-butyl acetate, a significant contributor to the ‘Royal Gala’ aroma, was higher in intermediate O2 concentration, suggesting that lowering the O2 levels down to 0.7kPa does not negatively affect the volatile composition of ‘Royal Gala’ apples, as compared to the standard CA (1.0kPa O2). The remaining volatile compounds were not strongly affected by storing fruits under extremely low O2.</description><subject>Aroma</subject><subject>Biological and medical sciences</subject><subject>Controlled atmosphere</subject><subject>Esters - analysis</subject><subject>Ethylene</subject><subject>Food Storage - instrumentation</subject><subject>Food Storage - methods</subject><subject>Food toxicology</subject><subject>Fruit - chemistry</subject><subject>Malus - chemistry</subject><subject>Malus domestica</subject><subject>Medical sciences</subject><subject>Oxygen - analysis</subject><subject>Pressure</subject><subject>Toxicology</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAQgC0EokvhFSpfkLgkjB3HcW6gqhSkSkgIzpbXGbdeOXGws6V762PA6_VJ8Gq3cOxpDvPN70fIGYOaAZPvN7WLcbA3ONYcmKiB1dCLZ2TFVNdUHXT8OVlBA6pSTMgT8irnDQAUVr0kJ1xI3vdNtyL2wjm0C42O5iUmc410Ow2YKN4tCUcMOxriLxrvdtc40TjR5QbpbQxm8QGpjeMcs198SZQOD_e_v8WdCfTSBPNw_4eaeQ6YX5MXzoSMb47xlPz4dPH9_HN19fXyy_nHq8q2ol0q5dbgWOu4Q9EZ7hq0kg_KlnO560HCWvSNaiSHxrRCGQsNWyvJ0NjeGdc1p-Tdoe-c4s8t5kWPPlsMwUwYt1kz2Yte9qrhT6MtKMG5Yqqg8oDaFHNO6PSc_GjSTjPQexd6ox9d6L0LDUwXF6Xw7Dhjux5x-Ff2-PwCvD0CJlsTXDKT9fk_V26Fju2X_XDgsDzv1mPS2XqcLA4-FXd6iP6pXf4CBcWs4w</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Both, Vanderlei</creator><creator>Brackmann, Auri</creator><creator>Thewes, Fabio Rodrigo</creator><creator>Ferreira, Daniele de Freitas</creator><creator>Wagner, Roger</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20140801</creationdate><title>Effect of storage under extremely low oxygen on the volatile composition of ‘Royal Gala’ apples</title><author>Both, Vanderlei ; 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The aim of this work was to assess the profile of volatile compounds in ‘Royal Gala’ apples stored under controlled atmosphere (CA), with O2 levels ranging from 1.0kPa to as low as 0.5kPa during 8months (0.5°C), followed by 7days of shelf-life at 20°C. Volatile compounds were collected via solid-phase microextraction (HS-SPME) and analysed by gas chromatography. Straight and branched-chain esters exhibited a distinct pattern. The emission of straight-chain esters decreased under extremely low O2 (0.5kPa), while branched-chain esters were not significantly affected in such condition. 2-Methyl-butyl acetate, a significant contributor to the ‘Royal Gala’ aroma, was higher in intermediate O2 concentration, suggesting that lowering the O2 levels down to 0.7kPa does not negatively affect the volatile composition of ‘Royal Gala’ apples, as compared to the standard CA (1.0kPa O2). The remaining volatile compounds were not strongly affected by storing fruits under extremely low O2.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24629937</pmid><doi>10.1016/j.foodchem.2014.01.094</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Aroma Biological and medical sciences Controlled atmosphere Esters - analysis Ethylene Food Storage - instrumentation Food Storage - methods Food toxicology Fruit - chemistry Malus - chemistry Malus domestica Medical sciences Oxygen - analysis Pressure Toxicology Volatile compounds Volatile Organic Compounds - chemistry |
| title | Effect of storage under extremely low oxygen on the volatile composition of ‘Royal Gala’ apples |
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