Mouldy, musty earthy off-odour of apple fruits - Short communication

K. Kaack
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K. Kaack: Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, Aarslev, Denmark

Horticultural Science, 2014, vol. 41, issue 1, 44-47

Abstract: Chemical compounds identification that cause the mouldy, musty and earthy off-odours of apple fruit stored in controlled atmosphere at low temperature for several months has been studied. Compounds with off-odour were extracted from cv. Golden Delicious apple peel using ether and purified on a silica-aluminium column with washing using a sodium carbonate solution. Presence of compounds with mouldy, musty and earthy off-odour in extracts and washings was verified using a sensory panel with four members intensively trained in identification and description of the odour throughout the whole analytical process. Separation of compounds in the final extract by gas chromatography showed that the odour was associated with five peaks associated with oxidation products of α-farnesene.

Keywords: α -farnesene; oxidation; 1-octen-3-one; scald; peel; disease (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlhor:v:41:y:2014:i:1:id:87-2013-hortsci

DOI: 10.17221/87/2013-HORTSCI

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