Changes of Volatiles from Apple Fruits during Maturity and Storage -Part. I. Identification and Determination of Volatiles in the Fruits-

사과 성숙(成熟) 및 저장중(貯藏中) 향기성분(香氣成分)의 변화(變化) -제일보(第一報). 과실(果實) 성숙중(成熟中) 향기성분(香氣成分)의 동정(同定) 및 정량(定量)-

  • Shim, Ki-Hwan (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University) ;
  • Sohn, Tae-Hwa (Dept. of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
  • Kim, Myung-Chan (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University) ;
  • Kang, Shin-Kwoen (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University) ;
  • Park, Seok-Kyu (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University)
  • 심기환 (경상대학교 농과대학 식품가공학과) ;
  • 손태화 (경북대학교 농과대학 식품가공학과) ;
  • 김명찬 (경상대학교 농과대학 식품가공학과) ;
  • 강신권 (경상대학교 농과대학 식품가공학과) ;
  • 박석규 (경상대학교 농과대학 식품가공학과)
  • Published : 1984.03.31

Abstract

Volatiles from Mallus pumila Miller Var. Fuji, Ralls Janet and Jonathan during maturity were examined. The volatiles of apples were collected by the headspace trapping method using. Tenax GC and identified by gas liquid chromatography and GC-mass spectrometry. Among over 34 GLC peaks, 23 esters, 9 alcohols and 2 aldehydes were identified. The quantity of volatiles produced was increased in proportion to the degree of maturity, and 1-butanol, isobutyl butyrate, 2-pentanol, ethyl valerate and hexanal were major.

Keywords