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Volatile compounds and selected qualitative parametres of apples from organic and integrated farming - can we evaluate the difference?

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91981" target="_blank" >RIV/60460709:41210/22:91981 - isvavai.cz</a>

  • Alternative codes found

    RIV/60461373:22330/22:43924431

  • Result on the web

    <a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=61&article=2258" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=61&article=2258</a>

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Volatile compounds and selected qualitative parametres of apples from organic and integrated farming - can we evaluate the difference?

  • Original language description

    The more the shops are flooded by apples from organic and integrated farming, the more the desire of markets and consumers to confirm the way of their treatment grows. The question how to distinguish between organic and integrated production inspired this research. Differences between apples from organic and integrated farming were investigated by optimized headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis. Together 34 samples representing 10 apple cultivars from 6 locations in the Czech Republic, 2 production systems and 2 harvest years were analysed. Approximately 70 volatile compounds were detected, 45 of them were chosen for statistical processing, 33 were identified. Higher soluble solids values of 10 apple varieties noticed in 2015 harvest compared to 2016 indicated possible connection to 2015 dry seasonal conditions. In contrast, higher acidity was obviously related to cultivars Topaz, Melodie and Ontario. Anyhow, the distinction between organic and integrated

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food and Nutrition Research

  • ISSN

    1336-8672

  • e-ISSN

    1338-4260

  • Volume of the periodical

    61

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    SK - SLOVAKIA

  • Number of pages

    17

  • Pages from-to

    89-105

  • UT code for WoS article

    000777483400010

  • EID of the result in the Scopus database

    2-s2.0-85128218098