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Poster Presentations
Day 2, June 11（Tue.） Room P1 (Multipurpose Hall)・Room P2 (Conference Room 101+102)
- 2P-39（3B-O1-1015）
Measurements of Change Over Time in Volatile Organic Compounds Emitted from Apple Fruits by Atmospheric Pressure Corona Discharge Ionization Mass Spectrometry
(1Yokohama City Univ., 2NARO, 3Nagoya Univ.)
oYuto Nishikido1, Toshio Hanada2, Katsuhiro Shiratake3, Kanako Sekimoto1
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.