บทคัดย่องานวิจัย

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The influence of added acetaldehyde and ethanol on changes of aroma compounds in apples.

Vidrih, R.; Zavrtanik, M.; Hribar, J.;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 383-388 Ref: 14 ref.

1999

บทคัดย่อ

The influence of added acetaldehyde and ethanol on changes of aroma compounds in apples.

Jonagored and Granny Smith apples were held for 24 h in acetaldehyde (AA) vapours (40 or 710 mg AA/100 g fruit) or ethanol (ET) vapours (40 or 815 mg ET/100 g fruit). The lower AA concentration accelerated ethylene production and ripening. The higher ET concentration inhibited ethylene production, while the lower ET concentration had no influence on ethylene production. Storage in ET caused a slight increase of AA in fruit tissue, but fruits stored in AA vapours exhibited a more dramatic increase of ET in fruit tissue. Ethyl acetate increased slightly in fruits exposed to the higher concentrations of AA or ET. Sensory evaluation revealed that ET (both concentrations) and AA (lower concentration) enhanced both aroma and flavour of fruits. The higher AA concentrations caused skin browning and complete inhibition of ethylene production. The best results were obtained by treating the fruits with the lower concentration of ET where no detrimental side effects were observed.