This study investigated the relationship between apple texture and flavour. PTR-MS was used to measure the VOC release from 4 different apple cultivars. Texture was measured using a texture analyzer and the apple structure visualized using a Micro-CT scanner. Results showed firm apples (Jazz) contained small intercellular spaces (IS) and had a low porosity; soft (Golden Delicious) apples had a higher porosity and larger IS. Generally apple VOC increases as texture decreases during storage however, both cultivars were more associated with VOCs than cultivars of intermediate texture (Fuji; Braeburn). Therefore, there is no simple trend/relationship between VOC release and texture

Ting, V.; Silcock, P.; Bremer, P.; Biasioli, F. (2013). Investigating the differences in volatile organic compounds, texture and structure offour apple cultivars. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 256-257 (P.79). ISBN: 978-88-7843-035-8. handle: http://hdl.handle.net/10449/22776

Investigating the differences in volatile organic compounds, texture and structure of four apple cultivars

Ting, Valentina;Biasioli, Franco
2013-01-01

Abstract

This study investigated the relationship between apple texture and flavour. PTR-MS was used to measure the VOC release from 4 different apple cultivars. Texture was measured using a texture analyzer and the apple structure visualized using a Micro-CT scanner. Results showed firm apples (Jazz) contained small intercellular spaces (IS) and had a low porosity; soft (Golden Delicious) apples had a higher porosity and larger IS. Generally apple VOC increases as texture decreases during storage however, both cultivars were more associated with VOCs than cultivars of intermediate texture (Fuji; Braeburn). Therefore, there is no simple trend/relationship between VOC release and texture
MalusXdomestica
X-ray MicroComputer Tomography
PTR-MS
978-88-7843-035-8
2013
Ting, V.; Silcock, P.; Bremer, P.; Biasioli, F. (2013). Investigating the differences in volatile organic compounds, texture and structure offour apple cultivars. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 256-257 (P.79). ISBN: 978-88-7843-035-8. handle: http://hdl.handle.net/10449/22776
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