Abstract
The effect of exogenous short‐chain n‐alcohols on the concentrations of main aroma components in mature intact Red Delicious apples and aged apple tissue discs has been studied. Storage of intact apples in an atmosphere containing ethanol vapours for 24 h resulted in a more than threefold increase in the sum of ethyl ester concentrations. The simplified model of tissue discs was applied to examine the influence of various ethanol concentrations on rate and time course of ester formation. On supplying a range of n‐alkan‐1‐ols and 2‐keto valeric acid in equimolar amounts to the discs, maximum conversion into esters was found with butanol and pentanol. The possibility of an in vivo aroma enrichment before processing of fruits is discussed.
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 1318-1325 |
| Seitenumfang | 8 |
| Fachzeitschrift | Journal of the Science of Food and Agriculture |
| Jahrgang | 35 |
| Ausgabenummer | 12 |
| DOIs | |
| Publikationsstatus | Veröffentlicht - Dez. 1984 |
| Extern publiziert | Ja |
ASJC Scopus Sachgebiete
- Biotechnologie
- Lebensmittelwissenschaften
- Agronomie und Nutzpflanzenwissenschaften
- Ernährung und Diätetik
Dieses zitieren
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver