ASSESSMENT OF AROMA COMPOUNDS IN APPLES USING SPME-GC-FID METHOD

被引：0
|
作者：
Mahdalova, Martina [1 ]
Vitova, Eva [1 ]
机构：
[1] Brno Univ Technol, Fac Chem, Dept Food Chem & Biotechnol, CS-61090 Brno, Czech Republic
来源：
CECE 2014: 11TH INTERNATIONAL INTERDISCIPLINARY MEETING ON BIOANALYSIS | 2014年
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D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Twenty-five apple varieties, especially breed against apple scab (Venturia inaequalis) were analyzed 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.
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页码：322 / 325
页数：4
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