Cozzolino, Rosaria published the artcileBiochemical characterization of apple slices dried using low temperature and stored in modified atmosphere packaging, Application of Methyl octanoate, the main research area is apple slice temperature biochem characterization atm packaging.
Apple slices (Pinova cv) dried at mild temperature (40°C), compared to 65°C dried slices, are enriched (up to about 50%) in polyphenols (e.g., catechin, epicatechin, quercetin 3-glucoside, quercetin derivatives). Chem. (dipping solutions) and phys. (packaging) treatments are key in controlling the enzymic browning of dried apple slices and maintain their nutritional content. In the present study we investigated the effects of dipping and packaging on the physicochem. properties of dried apple slices. Specifically, apple slices dried at 40°C were comparatively dipped in 1% calcium citrate (CC) or 1% citric acid (CA) and stored in active modified atm. (a-MA) or in passive (p-MA) for 100 days. A mild drying approach combined with dipping in CC and a-MA preservation, produced high quality dried apple slices, both in terms of sensory characteristics and color retention. Remarkably, upon this treatment, fruits exhibited an enhanced volatile profile that correlated with fresh and fruity apple notes.
Journal of Food Composition and Analysis published new progress about Apple. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.
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Ester – an overview | ScienceDirect Topics