Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F13%3A00210355" target="_blank" >RIV/62156489:43510/13:00210355 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening

Popis výsledku v původním jazyce

A total of 75 volatile compounds are principally responsible for the aroma profiles of apricot fruit. SPME was used to study these volatiles in an attempt to differentiate between fourteen cultivars of apricots (Prunus armeniaca L.) with individual compounds being identifi ed by GC-MS. The concentrations of aroma compounds were statistically analyzed using logistic regression analysis and PCA was successful in differentiating between four cultivars of apricots at over-ripe stage of development. Althoughthe numbers of volatile compounds in each sample were similar, the absolute amounts of total volatiles and those of certain individual compounds did vary between the cultivars and also with the stage of ripening. The main groups of volatile compounds identified were C6 alcohols and aldehydes. In particular, (E)-2-hexenol, (E)-2-hexenal and hexenal together accounted for approximately 65 to 73 % of the total alcohols and aldehydes. The important volatiles for diff erentiating between rip

Název v anglickém jazyce

Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening

Popis výsledku anglicky

A total of 75 volatile compounds are principally responsible for the aroma profiles of apricot fruit. SPME was used to study these volatiles in an attempt to differentiate between fourteen cultivars of apricots (Prunus armeniaca L.) with individual compounds being identifi ed by GC-MS. The concentrations of aroma compounds were statistically analyzed using logistic regression analysis and PCA was successful in differentiating between four cultivars of apricots at over-ripe stage of development. Althoughthe numbers of volatile compounds in each sample were similar, the absolute amounts of total volatiles and those of certain individual compounds did vary between the cultivars and also with the stage of ripening. The main groups of volatile compounds identified were C6 alcohols and aldehydes. In particular, (E)-2-hexenol, (E)-2-hexenal and hexenal together accounted for approximately 65 to 73 % of the total alcohols and aldehydes. The important volatiles for diff erentiating between rip

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI91A032" target="_blank" >QI91A032: Výběr rezistentních genotypů meruněk k PPV s tržní kvalitou plodů</a><br>

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Mitteilungen Klosterneuburg

ISSN

0007-5922

e-ISSN

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Svazek periodika

63

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

12

Strana od-do

96-107

Kód UT WoS článku

330091800004

EID výsledku v databázi Scopus

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