In order to investigate the effects of storage time on volatile compounds in juices made from substandard apples, the volatile compounds in juices from Fuji and Qinguan substandard apple were measured by HS-SPME-GC-MS. The apple juices were stored at 25 ℃ for 1, 2, 4, 8, and 16 weeks. The results showed that both Fuji and Qinguan apple juices were dominated by ethyl butyrate, 2-methyl ethyl butyrate, butyl acetate, hexyl acetate, hexyl butyrate, amyl acetate, 1-butanol, 3-methyl-1- butanol, 1-hexanol, hexanal, (E)-hexenal, β-damascenone, and geranylacetone. The retention rates of volatile compounds in both juices were above 87% after 16-week-storage. Moreover, esters, alcohols and ketones showed decreasing trends, while aldehydes increased obviously over 16 weeks. Individual volatile compounds in both juices showed different change rules. Overall, the results can be used for utilizing aroma compounds in juices made from substandard apples as well as ensuring the juice quality.
WU Xinye
,
LIU Xuan
,
BI Jinfeng
,
CAO Feng
,
ZHANG Biao
,
LI Xiao
. Changes in volatile compounds of juices from substandard apples from two cultivars during storage[J]. Food and Fermentation Industries, 2019
, 45(10)
: 208
-215
.
DOI: 10.13995/j.cnki.11-1802/ts.018355
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