Fingerprinting of Volatile Organic Compounds in Old and Commercial Apple Cultivars by HS-SPME GC/GC-ToF-MS
Kamil Szymczak, Justyna Nawrocka, Radosław Bonikowski, María Serrano · 2024
Read Fingerprinting of Volatile Organic Compounds in Old and Commercial Apple Cultivars by HS-SPME GC/GC-ToF-MS by Kamil Szymczak, Justyna Nawrocka, Radosław Bonikowski, María Serrano (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11676995.txt.
Description
Kamil Szymczak and co-authors profile the aroma compounds of old and modern apple varieties in a 2024 study. Flavor is the feature shoppers use most to judge ripeness, and aroma shapes taste. The team used a sensitive two dimensional gas method to fingerprint volatile compounds in thirty old cultivars and seven commercial ones from the same collection.
They identified 119 volatile compounds, led by esters, then alcohols and aldehydes. One old cultivar held the richest profile, with sixty-one compounds present. Profiles differed visibly between cultivars, while the same cultivar from different farms looked similar. A statistical map separated the commercial cultivars into distinct clusters. The authors say aroma profiles can help tell old from modern apples and classify fruit by origin.
Catalog record
| CREATOR | Kamil Szymczak, Justyna Nawrocka, Radosław Bonikowski, María Serrano |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 33 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |