Key volatile compounds of ‘Fuji Kiku’ apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit was written by Donadel, Jossie Zamperetti;Thewes, Fabio Rodrigo;Anese, Rogerio de Oliveira;Schultz, Erani Eliseu;Berghetti, Magno Roberto Pasquetti;Ludwig, Vagner;Klein, Bruna;Cichoski, Alexandre Jose;Barin, Juliano Smanioto;Both, Vanderlei;Brackmann, Auri;Wagner, Roger. And the article was included in Food Research International in 2019.Related Products of 868-57-5 This article mentions the following:
For the ‘Fuji Kiku’ apple, this study aimed: (i) to evaluate the volatile compounds (VCs) from headspace storage chambers with static controlled atm. (CA) and with dynamic controlled atm. based on chlorophyll fluorescence (DCA-CF) and based on RQ (DCA-RQ1.5) at ninth month of storage, during 1 and 7 days of shelf life of intact fruit, and in apple juice headspace and (ii) to determine the correlation of the VCs in the headspace from storage chambers and fruit during shelf life with the headspace VCs from apple juice as markers of quality. The VCs were isolated by solid phase microextraction (HS-SPME) and analyzed by gas chromatog. In the storage chambers, Et linear chain esters were detected mainly in DCA-RQ1.5, while acetaldehyde and (E)-2-hexenal were more abundant in DCA-CF. At seven days of shelf life, fermentative metabolic compounds had reduced emissions given the opening time of the chamber, while there were higher emissions of branched chain esters, especially Et 2-Me butanoate in DCA-RQ1.5. The correlation was high and pos. between the VCs present in the juice and those emitted by the intact fruit during seven days of shelf life, demonstrating that the concentration of VCs in juice can be used to estimate the emissions from whole fruit. DCA-RQ1.5 storage promoted the synthesis of VCs typical of the ‘Fuji’ apple aroma after a prolonged storage period, even under extremely low partial pressure of oxygen (average 0.15 kPa), contributing to better quality control of characteristic fruit odor and aroma. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Related Products of 868-57-5).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 868-57-5
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics