Abstract

Solid-phase microextraction (SPME) GC-MS was used to investigate the volatile organic compound(VOC) profile of fresh-cut 'Big Top' nectarine samples, stored in unsealed bags (AIR) or packed in activemodified atmosphere (MAP) after 8 days of cold storage. Nectarine slices were also subjected to sensoryand quality analysis after harvest and at the end of the storage. MAP preserved the overall quality, theappearance and the olfactory properties of nectarine slices during storage, while AIR samples showedsymptoms of dehydration and browning. Sixty VOCs were identified in total in the headspace of the freshnectarines and cold-stored fruit slices samples. Principal component analysis performed on VOCs allowedto differentiate fresh nectarines from cold-stored samples, with lactones and terpenes mainly related tofresh samples, and ester compounds positively correlated to AIR or MAP samples. Partial least squareregression models allowed to identify a pool of VOC predictors of olfactory sensory descriptors.

Autore Pugliese

• Pace Bernardo , Cefola Maria

Tutti gli autori

• Cozzolino R.; Cefola M.; Pace B.; Malorni L.; Martignetti A.; Montemurro N.; Pellicano M.P.

Titolo volume/Rivista

International journal of food science & technology

Anno di pubblicazione

2018

ISSN

0950-5423

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile