Browse > Article
http://dx.doi.org/10.5806/AST.2017.30.2.68

Determination of volatile compounds by headspace-solid phase microextraction - gas chromatography / mass spectrometry: Quality evaluation of Fuji apple  

Lee, Yun-Yeol (Korea Food Research Institute)
Jeong, Moon-Cheol (Korea Food Research Institute)
Jang, Hae Won (Korea Food Research Institute)
Publication Information
Analytical Science and Technology / v.30, no.2, 2017 , pp. 68-74 More about this Journal
Abstract
The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.
Keywords
Fuji apples; volatile compounds; off-flavors; HS-SPME/GC-MS;
Citations & Related Records
연도 인용수 순위
  • Reference
1 S. Saevels, J. Lammertyn, A. Z. Berna, E. A. Veraverbeke, C. Di Natale, and B. M. Nicolai, Postharvest Biol. Technol., 31(1), 9-19 (2004).   DOI
2 J. A. Abbott, R. A. Saftner, K. C. Gross, B. T. Vinyard, and J. Janick, Postharvest Biol. Technol., 33(2), 127- 140 (2004).   DOI
3 E. Aprea, M. L. Corollaro, E. Betta, I. Endrizzi, M. L. Dematte, F. Biasioli, and F. Gasperi, Food Res. Int., 49(2), 677-686 (2012).   DOI
4 J. Guo, T. Yue, and Y. Yuan, J. Food Sci., 77(10), 1090- 1096 (2012).   DOI
5 L. Ferreira, R. Perestrelo, M. Caldeira, and J. S. Camara, J. Sep. Sci., 32(11), 1875-1888 (2009).   DOI
6 H. H. Gan, C. Soukoulis, and I. Fisk, Food Chem., 146, 149-156 (2014).   DOI
7 A. Plotto, PhD thesis, Oregon State University, Corvallis, Oregon, USA, 193 (1998).
8 A. A. Williams and M. Knee, Ann. Appl. Biol., 87(1), 127-131 (1977).   DOI
9 A. M. Karlsen, K. Aaby, H. Sivertsen, P. Baardseth, and M.R. Ellekjaer, Food Qual. Prefer., 10(4), 305-314 (1999).   DOI
10 J. Song, B. Gardener, J. Holland, and R. Beaudry, J. Agric. Food Chem., 45(5), 1801-1807 (1997).   DOI
11 E. M. Yahia, Hortic. Rev., 16(6), 197-234 (1994).
12 I. Lara, J. Graell, M. L. Lopez and G. Echeverria, Postharvest Biol. Technol., 39(1), 19-28 (2006).   DOI
13 G. Echeverria, M. T. Fuentes, J. Graell, M. L. Lopez, and J. Puy, J. Sci. Food Agric., 84(1), 5-20 (2004).   DOI
14 S. F. A. R. Reis, S. M. Rocha, A. S. Barros, I. Delgadillo, and M. a. Coimbra, Food Chem., 113(2), 513-521 (2009).   DOI
15 L. Dur and E. Costell, Food Sci. Tech. Int., 5(4), 299- 309 (1999).   DOI
16 G. Echeverria, T. Fuentes, J. Graell, I. Lara, and M. L. Lopez, Postharvest Biol. Technol., 32(1), 29-44 (2004).   DOI
17 H. Young, K. Rossiter, M. Wang, and M. Miller, J. Agric. Food Chem., 47(12), 5173-5177 (1999).   DOI
18 A. B. Marin, A. E. Colonna, K. Kudo, E. M. Kupferman, and J. P. Mattheis, Postharvest Biol. Technol., 51(1), 73-79 (2009).   DOI
19 G. Echeverria, J. Graell, M. L. Lopez, and I. Lara, Postharvest Biol. Technol., 31(3), 217-227 (2004).   DOI
20 J. Dixon and E. W. Hewett, New Zeal. J. Crop Hortic. Sci., 28(3), 155-173 (2000).   DOI
21 N. A. Mir, E. Curell, N. Khan, M. Whitaker, and R. M. Beaudry, J. Amer. Soc. Hort. Sci., 126(5), 618-624 (2001).
22 J. Bai, E. A. Baldwin, K. L. Goodner, J. P. Mattheis, and J. K. Brecht, Hort Science, 40(5), 1534-1538 (2005).
23 C. B. Watkins, J. F. Nock, and B. D. Whitaker, Postharvest Biol. Technol., 19(1), 17-32 (2000).   DOI
24 J. Bai, W. Haven, and J. K. Brecht, J. Amer. Soc. Hort. Sci., 129(4), 583-593 (2004).
25 A. Rizzolo and A. Polesello, J. High Res. Chrom., 12(12), 824-827 (1989).   DOI
26 L. López, T. Lavilla, I. Recasens, M. Riba, and M. Vendrell, J. Agric. Food Chem., 46(2), 634-643 (1998).   DOI
27 Q. L. Ma, N. Hamid, A. E. D. Bekhit, J. Robertson, and T. F. Law, Microchem. J., 111, 16-24 (2013).   DOI