Insights into the aroma profiles and characteristic aroma of 'Honeycrisp' apple (Malus × domestica).
Food Chem
; 327: 127074, 2020 Oct 15.
Article
in En
| MEDLINE
| ID: mdl-32464463
ABSTRACT
'Honeycrisp' is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcohols, and sesquiterpenoids. Most of these components showed maxima at the fruit's climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alcohol contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatography-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in 'Honeycrisp' apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of 'Honeycrisp' apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes.
Key words
(E)-2-hexenal (PubChem CID: 5281168); 1,3-Octanediol (PubChem CID: 90927); 2-Methyl-butanol (PubChem CID: 8723); Aroma extract dilution analysis (AEDA); Aroma profiles; Butanol (PubChem CID: 263); Characteristic aroma; Gas chromatographyolfactometry (GCO); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexyl 2-methylbutyrate (PubChem CID: 24838); Omission test; Sensory analysis; α-Farnesene (PubChem CID: 5281516); 'Honeycrisp' (Malus × domestica Borkh)
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Malus
/
Odorants
Language:
En
Journal:
Food Chem
Year:
2020
Document type:
Article
Affiliation country: