Assessment of aroma compounds in apples using SPME-GC-FID method

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F14%3APU111429" target="_blank" >RIV/00216305:26310/14:PU111429 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Assessment of aroma compounds in apples using SPME-GC-FID method
Original language description
Twenty-five apple varieties, especially breed against apple scab (Venturia inaequalis) were analysed for volatile aroma compounds content using SPME-GC-FID method. In total 60 various compounds were identified: 22 alcohols, 12 aldehydes, 11 ketones, 10 esters and 5 organic acids. Alcohols and aldehydes were the most abundant compounds in most varieties. The total content and single chemical groups of compounds were then compared with standard variety (Golden Delicious). Significant differences (p < 0.05) were found among samples, depending on species, cultivation and breeding.
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
CECE 2014 11th International Interdisciplinary Meeting on Bioanalysis
ISBN
978-80-904959-2-0
ISSN
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e-ISSN
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Number of pages
472
Pages from-to
322-325
Publisher name
Neuveden
Place of publication
Ústav analytické chemie AV ČR, v. v. i.
Event location
Brno
Event date
Oct 20, 2014
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000354547400105

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