About 15% of the apples produced in the European Union come from Trentino Alto Adige (Northern Italy) (~1.7 MTons in 2014). Many orchards, within this region are located between 500 and 1000 meters a.s.l. Among the different pre- and post- harvest factors affecting apple fruit quality, altitude is one of the most important, determining differences in physiological mechanisms of fruit growth, ripening stage and chemical composition [1]. Golden Delicious apples were harvested in six different orchards located in Val Venosta (Alto Adige) at different altitude levels (from 600 to 1000 m a.s.l.) and analyzed after 5 months of controlled atmosphere storage. Here, we present the application of HS-SPME-GC-MS to characterize the volatile compounds emitted by these apples to verify the possible effect of altitude on apple flavor. Analytical data are complemented with sensory evaluation of the same samples by trained assessors [2]. Sample preparation and volatile compounds analysis have been described in a previous work [3]. Volatile compounds were adsorbed on a DVB/CAR/PDMS SPME fiber and analyzed with a GC-MS system (GC Clarus 500, PerkinElmer, Norwalk CT) equipped with on a HP-Innowax fused-silica capillary column (30 m, 0.32 mm ID, 0.5μm film thickness; Agilent Technologies, Palo Alto, CA, USA). Eighty volatile compounds have been full or tentatively identified. In general apples harvested at higher altitude emit more volatile compounds. Preliminary data analysis reveals that, among the other compounds, 2-methyl-2-butenal, propyl-2-methyl butanoate and 3-(methylthio)-1- propanol are statistically more abundant in the headspace of apples grown at higher altitude. These data will be compared with results from sensory analysis.

Aprea, E.; Corollaro, M.L.; Betta, E.; Charles, M.C.; Biasioli, F.; Gasperi, F. (2016). APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR. In: 40th International Symposium on Capillary Chromatography and 13th GCxGC Symposium, Riva del Garda (TN), Italy, May 29 - June 03, 2016. url: http://192.167.108.132/slider.html handle: http://hdl.handle.net/10449/32816

APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR

Aprea, Eugenio;Corollaro, Maria Laura;Betta, Emanuela;Charles, Mathilde Clemence;Biasioli, Franco;Gasperi, Flavia
2016-01-01

Abstract

About 15% of the apples produced in the European Union come from Trentino Alto Adige (Northern Italy) (~1.7 MTons in 2014). Many orchards, within this region are located between 500 and 1000 meters a.s.l. Among the different pre- and post- harvest factors affecting apple fruit quality, altitude is one of the most important, determining differences in physiological mechanisms of fruit growth, ripening stage and chemical composition [1]. Golden Delicious apples were harvested in six different orchards located in Val Venosta (Alto Adige) at different altitude levels (from 600 to 1000 m a.s.l.) and analyzed after 5 months of controlled atmosphere storage. Here, we present the application of HS-SPME-GC-MS to characterize the volatile compounds emitted by these apples to verify the possible effect of altitude on apple flavor. Analytical data are complemented with sensory evaluation of the same samples by trained assessors [2]. Sample preparation and volatile compounds analysis have been described in a previous work [3]. Volatile compounds were adsorbed on a DVB/CAR/PDMS SPME fiber and analyzed with a GC-MS system (GC Clarus 500, PerkinElmer, Norwalk CT) equipped with on a HP-Innowax fused-silica capillary column (30 m, 0.32 mm ID, 0.5μm film thickness; Agilent Technologies, Palo Alto, CA, USA). Eighty volatile compounds have been full or tentatively identified. In general apples harvested at higher altitude emit more volatile compounds. Preliminary data analysis reveals that, among the other compounds, 2-methyl-2-butenal, propyl-2-methyl butanoate and 3-(methylthio)-1- propanol are statistically more abundant in the headspace of apples grown at higher altitude. These data will be compared with results from sensory analysis.
SPME/GC-MS
Apple (Malus x domestica Borkh.)
Altitude
Flavour
2016
Aprea, E.; Corollaro, M.L.; Betta, E.; Charles, M.C.; Biasioli, F.; Gasperi, F. (2016). APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR. In: 40th International Symposium on Capillary Chromatography and 13th GCxGC Symposium, Riva del Garda (TN), Italy, May 29 - June 03, 2016. url: http://192.167.108.132/slider.html handle: http://hdl.handle.net/10449/32816
File in questo prodotto:
File Dimensione Formato  
40th ISCC_0069.pdf

Open Access dal 07/06/2016

Descrizione: Abstract conference
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 32.96 kB
Formato Adobe PDF
32.96 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/32816
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact