Principal aroma-active compounds of Red Moon RM-1 apple fruit cultivar as determined by a combined technique of gas chromatography-olfactometry

Aroma belongs to crucial natural quality attributes of apples. The profile of aroma-active compounds in the peel and flesh of a rare new red-fleshed Red Moon (RM-1) apple fruit cultivar was investigated. For this purpose, a sampling extraction method of headspace solid-phase microextraction (HS-SPME...

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Published inJournal of food and nutrition research Vol. 61; no. 3; p. 251
Main Authors Červenčík, Karol, Dimitrov, Filip, Tobolková, Blanka, Žemlička, Lukáš, Bírošová, Lucia, Hrouzková, Svetlana, Sádecká, Jana
Format Journal Article
LanguageEnglish
Published Bratislava Vyskumny Ustav Potravinarsky 01.01.2022
Subjects
Acetic acid
Alcohols
Aldehydes
Apples
Aroma compounds
Bisabolene
Butanol
Carboxylic acids
Chromatography
Cultivars
Esters
Ethyl acetate
Ethyl butanoate
Ethyl butyrate
Farnesol
Fruit juices
Fruits
Gas chromatography
Headspace
Hexanol
Isomers
Ketones
Mass spectrometry
Mass spectroscopy
Odor intensity
Odorants
Olfactometers
Quality management
Sesquiterpenes
Solid phase methods
Solid phases
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Summary:Aroma belongs to crucial natural quality attributes of apples. The profile of aroma-active compounds in the peel and flesh of a rare new red-fleshed Red Moon (RM-1) apple fruit cultivar was investigated. For this purpose, a sampling extraction method of headspace solid-phase microextraction (HS-SPME) followed by a specific technique of gas chromatography-olfactometry (GC-FID-O) and gas chromatography-mass spectrometry (GC-MS) were used. Apples were harvested in 2020 from two different growing areas (Western Slovakia, Northeastern Italy). A total of 58 aromaactive compounds recognized by GC-FID-O were responsible for the overall aroma of the analysed apples from Slovak production, and 52 from the Italian apple production. The aroma-active compounds comprised esters, alcohols, aldehydes, sesquiterpenes, one ketone and one short-chain unsaturated carboxylic acid. Ethyl 2-methylbutanoate was odorously the most noticeable compound of apple peel and flesh, common to apples from both growing localities. Likewise, other 12 principal odorants with various odour intensity levels, such as ethyl butanoate, ethyl acetate, butanol, 1-octene-3-one, isopropyl acetate, hexyl hexanoate, hexanol, bisabolene (unknown isomer), farnesol (unknown isomer), unknown compounds No. 66 and No. 70 and propyl hexanoate were common to all analysed apple samples.
ISSN:1336-8672
1338-4260