Abstract
The aim of this research was to study the effects of ethanol or hexanal enriched atmosphere focusing on primary (PA) and secondary aroma (SA) volatiles of 'Braeburn' and 'Granny Smith' apples. Apples were stored for 7 months under three conditions: controlled atmosphere (CA, 2 kPa O 2 ,1 kPa CO 2 ), CA with hexanal or CA with ethanol vapour (55 µgL −1 air). Volatile profiles were analyzed over 7 days of shelf-life at 20 °C. The results showed large differences between PA and SA profiles. The SA of both cultivars showed higher levels of aldehydes and alcohols, while PA was characterized by higher contents of hexyl and butyl esters. The most influential compounds were hexyl 2-methylbutanoate, hexanal, and 2-methylbutanal for 'Braeburn', and 2-methyl-1-butanol, butanal, and hexanal for 'Granny Smith' apples. The effect of the addition of hexanal and ethanol to CA on the PA and SA profile after storage was dependent on the cultivar and shelf-life period. The most pronounced effect was observed with hexanal treatment on the PA of ‘Braeburn’ apples, where hexanal treatment enhanced key aroma-active compounds, such as hexyl butanoate and hexyl hexanoate. Both vapor treatments induced the formation of 2-pentanone and 2-pentanol, indicating lipid peroxidation in both apple cultivars. Prolonged exposure to ethanol or hexanal vapors in CA can modulate the synthesis of key volatile compounds in PA and SA, potentially offering promising applications in the flavor and food industries. • Multivariate analyses were performed to identify volatile marker compounds. • Primary aroma was characterized by higher levels of hexyl and butyl esters. • Secondary aroma had higher levels of aldehydes, alcohols, and ethyl esters. • Volatile compound differences identified after ethanol and hexanal storage treatments.
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Claims 6
Claim · model-written summary
Secondary aroma had higher aldehydes and alcohols than primary aroma.
- Taxon
- apples
Malus domesticat0 - Material
- both cultivarse0
- Outcome
- aldehydes and alcoholse0
- Direction
- highere0
- Comparator
- PAe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The SA of both cultivars showed higher levels of aldehydes and alcohols, while PA was characterized by higher contents of hexyl and butyl esters.”
t0“apples”
Claim · model-written summary
Primary aroma had higher hexyl and butyl ester contents than secondary aroma.
- Taxon
- applesMalus domesticat0
- Outcome
- hexyl and butyl esterse0
- Direction
- highere0
- Comparator
- SAe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The SA of both cultivars showed higher levels of aldehydes and alcohols, while PA was characterized by higher contents of hexyl and butyl esters.”
t0“apples”
Claim · model-written summary
The influential Braeburn volatiles were three named compounds.
- Taxon
- applesMalus domesticat0
- Material
- 'Braeburn'e0
- Outcome
- hexyl 2-methylbutanoate, hexanal, and 2-methylbutanale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The most influential compounds were hexyl 2-methylbutanoate, hexanal, and 2-methylbutanal for 'Braeburn'”
t0“apples”
Claim · model-written summary
The influential Granny Smith volatiles were three named compounds.
- Taxon
- applesMalus domesticae0
- Material
- 'Granny Smith'e0
- Outcome
- 2-methyl-1-butanol, butanal, and hexanale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2-methyl-1-butanol, butanal, and hexanal for 'Granny Smith' apples”
Claim · model-written summary
Hexanal treatment enhanced two key aroma compounds in Braeburn primary aroma.
- Taxon
- applesMalus domesticat0
- Material
- ‘Braeburn’t0
- Treatment
- hexanal treatmente0
- Outcome
- hexyl butanoate and hexyl hexanoatee0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hexanal treatment enhanced key aroma-active compounds, such as hexyl butanoate and hexyl hexanoate”
t0“‘Braeburn’ and ‘Granny Smith’ apples”
Claim · model-written summary
Both vapour treatments induced 2-pentanone and 2-pentanol in apples.
- Taxon
- appleMalus domesticae0
- Treatment
- Both vapor treatmentse0
- Outcome
- formation of 2-pentanone and 2-pentanole0
- Direction
- inducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both vapor treatments induced the formation of 2-pentanone and 2-pentanol, indicating lipid peroxidation in both apple cultivars.”
The same questions in other papers
hexanal · molecular: metabolites · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.