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Development of volatile compounds during nectarine ripening.

La nectarine au cours de l'affinage : comment évoluent les composés aromatiques ?

Author(s) : AUBERT C.

Type of article: Article

Summary

Changes in aroma composition during maturation and artificial ripening of yellow-fleshed nectarines were investigated by means of GC-FID and GC-MS for three years (1999-2001). Commercially-ripe fruits were placed into ripening chambers until complete ripening then compared to tree-ripened nectarines. Conventional physicochemical and sensory analyses were performed. Levels of volatile compounds, especially lactones, were found to be equal or higher in the artificially ripened nectarines than in the tree-ripened nectarines. In addition, sensory analyses revealed no significant differences in the intensity of "peach odour" or "peach aroma" between the tree-ripened and artificially ripened batches. However, the levels of SS and the SS/TA ratio in the latter were very close to those observed in the initial unripe samples and significantly lower than those observed in tree-ripened nectarines.

Details

  • Original title: La nectarine au cours de l'affinage : comment évoluent les composés aromatiques ?
  • Record ID : 2004-2864
  • Languages: French
  • Source: Infos Ctifl - n. 200
  • Publication date: 2004/04
  • Document available for consultation in the library of the IIR headquarters only.

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