Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 239 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033528

Designing in situ air collecting bag to detect apple aroma and predict its quality change

  • CAO Xiaomeng ,
  • DU Guorong ,
  • ZHAO Pengtao ,
  • LIU Hui ,
  • ZHAO Qinghao ,
  • CHENG Chenyaqiong ,
  • WANG Xiaoyu
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  • 1(College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China)
    2(College of Biological and Environmental Engineering, Xi'an Academy of Arts and Sciences, Xi'an 710065, China)
    3(Engineering Research Center of High-Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an 710119, China)

Received date: 2022-09-03

  Revised date: 2022-10-08

  Online published: 2023-08-07

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Abstract

To establish a new apple quality evaluation standard and find the apple's iconic aroma compounds, this paper collected the apple's escaped aroma using a gas bag, and combined headspace solid-phase microextraction gas chromatography-mass spectrometry and electronic nose analysis technology to analyze the apple's aroma compounds. Results showed that 47 aroma species were collected by in situ airbags, and the highest peak area values were hexyl 2-methyl butyrate, hexyl hexanoate, hexyl acetate, 2-methyl butyl acetate, and 2-methyl butyl butyrate, however, the retention aroma of apple are 30 kinds. Analysis of odor activity value showed that the number of aroma compounds that played a major role in apples decreased with the increase in shelf life. Thermal map clustering analysis and partial least squares regression could be used to distinguish the shelf life according to the characteristic aroma changes, and 1-butanol, 2-methyl-1-butanol, and 2-methyl-butyl acetate were screened as potential signature aromas by variable importance factor analysis. Electronic nose results showed that different shelf life in LDA2 could be distinguished significantly. This study provided a feasible method for the detection of aroma quality changes in apples during storage and circulation after harvest.

Key words： shelf life; multivariate omics analysis; fruit retention aroma; the escaping aroma of apple; electronic nose analysis

Cite this article

CAO Xiaomeng , DU Guorong , ZHAO Pengtao , LIU Hui , ZHAO Qinghao , CHENG Chenyaqiong , WANG Xiaoyu . Designing in situ air collecting bag to detect apple aroma and predict its quality change[J]. Food and Fermentation Industries, 2023 , 49(13) : 239 -249 . DOI: 10.13995/j.cnki.11-1802/ts.033528

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