演題概要

3B-O1-1015（2P-39）

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大気圧コロナ放電イオン化質量分析法によるリンゴ発散香気成分の経時変化の測定

(¹横市大院生命ナノ・ ²農研機構・ ³名大院生命農)
^o錦戸悠斗¹・ 花田俊男²・ 白武勝裕³・ 関本奏子¹

The intensity and type of apple aroma are known to change during storage. Studies have shown that volatile organic compounds (VOCs) emitted from apples change during storage; specifically, the number of esters, which account for more than 80% of the total, increases after harvest and then gradually decreases. The ester (R₁-COO-R₂) is synthesized in apple through dehydration condensation of carboxylic acid (R₁-COOH) and alcohol (R₂-OH) via ester synthase (AAT). However, there is a lack of detailed studies on the variations and distinctions for the esters among different apple cultivars. In this study, mass spectrometry was used to investigate change over time in the VOCs emitted from various apple cultivars during storage. The apples suitable for consumption emitted various types of esters. Most of those esters were disappeared in the process of rotting, although there were esters with unchanged peak intensity. When compared to apples stored in atmosphere with high concentrations of CO₂, the aroma changed, and carboxylic acids were detected more than esters.