Effects of n-Butanol Treatment on Volatile Compounds of 'Pink Lady' Apple during Storage

TIAN Linping; ZHANG Qi; LI Rui; REN Xiaolin

doi:10.13386/j.issn1002-0306.2021120056

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 337-345. > DOI: 10.13386/j.issn1002-0306.2021120056

TIAN Linping, ZHANG Qi, LI Rui, et al. Effects of n-Butanol Treatment on Volatile Compounds of 'Pink Lady' Apple during Storage[J]. Science and Technology of Food Industry, 2022, 43(18): 337−345. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120056.

Citation:

PDF (3957 KB)

Effects of n-Butanol Treatment on Volatile Compounds of 'Pink Lady' Apple during Storage

College of Horticulture, Northwest A&F University, Yangling 712100, China

More Information

Received Date: December 06, 2021
Available Online: July 18, 2022

Graphical Abstract

Abstract

Abstract

Studying apple volatile compounds is of great significance because aroma composition is an important factor of apple quality. In this experiment, n-butanol treatment was used to determine the effect it has on the volatile substances of ‘Pink Lady’ apples. The 'Pink Lady' apples were used as the test material and were treated with 10 and 25 μL·L⁻¹ of the n-butanol solution respectively. The volatile compounds were extracted by organic solvent extraction and analyzed by gas chromatography-mass spectrometry (GC-MS). There were 25 volatile compounds detected over the storage period, including esters, alcohols, aldehydes, acids, and terpenes. Esters and aldehydes were the most common compounds. The types of volatile chemicals in fruits declined as storage time increased, and amyl acetate, butyl butyrate, 2-methyl-hexyl propionate, farnitol, and 2-methyl-butyrate were not discovered. The contents of amyl acetate, butyl butyrate, 2-methyl-hexyl propionate, farnesol and 2-methyl-butyric acid in 25 μL·L⁻¹ treatment group were significantly higher than those in control group and 10 μL·L⁻¹ treatment group on the 7th and 14th day of storage. The addition of n-butanol at this concentration could promote the production of volatile esters in fruits at the early stage of storage. Nineteen compounds were detected as having odor activity (OAV), of which hexyl acetate was the main aroma component of ‘Pink Lady’ apple. This study showed that n-butanol supplementation affected the production of esters in 'Pink Lady' apple fruit, and the effect of 25 μL·L⁻¹ treatment group was the most significant. Meanwhile, this study would provide a theoretical basis for the study of volatile substances in ‘Pink Lady’ apple fruit.
- apple,
- n-butanol,
- postharvest storage,
- volatile compounds,
- odor activity value(OAV)

FullText(HTML)

References (43)

References

[1]	BONANY J, BUEHLER A, CARBO J, et al. Consumer eating quality acceptance of new apple varieties in different European countries[J]. Food Quality & Preference,2013,30(2):250−259.
[2]	吕浩, 孙瑞, 王桂霞, 等. 草莓优系及其亲本果实挥发性物质成分分析[J]. 北京农学院学报,2020,35(1):36−41. [LÜ H, SUN R, WANG G X, et al. Analysis of volatile components in strawberry selections and their parents[J]. Journal of Beijing University of Agriculture,2020,35(1):36−41. doi: 10.13473/j.cnki.issn.1002-3186.2020.0113 LÜ H, SUN R, WANG G X, et al. Analysis of volatile components in strawberry selections and their parents[J]. Journal of Beijing University of Agriculture, 2020, 35(1): 36-41. doi: 10.13473/j.cnki.issn.1002-3186.2020.0113
[3]	王娟, 孙瑞, 王桂霞, 等. 8个草莓品种(系)果实特征香气成分比较分析[J]. 果树学报,2018,35(8):967−976. [WANG J, SUN R, WANG G X, et al. A comparative analysis on fruit characteristic aroma compounds in eight strawberry varieties (strains)[J]. Journal of Fruit Science,2018,35(8):967−976. doi: 10.13925/j.cnki.gsxb.20180069 WANG J, SUN R, WANG G X, et al. A comparative analysis on fruit characteristic aroma compounds in eight strawberry varieties (strains)[J]. Journal of Fruit Science, 2018, 35(8): 967-976. doi: 10.13925/j.cnki.gsxb.20180069
[4]	谭伟, 许明秀, 谢思琦, 等. ‘赤霞珠’‘梅鹿辄’和‘品丽珠’不同营养系果实与葡萄酒挥发性香气成分分析[J]. 果树学报,2021,38(1):107−120. [TAN W, XU M X, XIE S Q, et al. Analysis of volatile aroma components in berries and wines of different ‘Cabernet Sauvignon Merlot’ and ‘Cabernet Franc’ clones[J]. Journal of Fruit Science,2021,38(1):107−120. doi: 10.13925/j.cnki.gsxb.20200298 TAN W, XU M X, XIE S Q, et al. Analysis of volatile aroma components in berries and wines of different 'Cabernet Sauvignon Merlot' and 'Cabernet Franc' clones[J]. Journal of Fruit Science, 2021, 38(1): 107-120. doi: 10.13925/j.cnki.gsxb.20200298
[5]	LI M, LI L T, DUNWELL J M, et al. Characterization of the lipoxygenase (LOX) gene family in the Chinese white pear (Pyrus bretschneideri) and comparison with other members of the Rosaceae[J]. BMC Genomics,2014,15(1):1−12. doi: 10.1186/1471-2164-15-1
[6]	汤泽波, 冯涛, 庄海宁, 等. 大宗水果风味物质的研究进展[J]. 中国果菜,2020,40(6):10. [TANG Z B, FENG T, ZHUANG H N. Research progress of flavor compounds in bulk fruits[J]. China Fruit & Vegetable,2020,40(6):10. doi: 10.19590/j.cnki.1008-1038.2020.06.001 TANG Z B, FENG T, ZHUANG H N. Research progress of flavor compounds in bulk fruits[J]. China Fruit &Vegetable, 2020, 40(6): 10. doi: 10.19590/j.cnki.1008-1038.2020.06.001
[7]	RISTICEVIC S, DEELL J R, PAWLISZYN J. Solid phase microextraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry for high-resolution metabolite profiling in apples: Implementation of structured separations for optimization of sample preparation[J]. Journal of Chromatography A,2012:1251.
[8]	肖作兵, 蒋新一, 牛云蔚. 水果香气物质分析研究进展[J]. 食品科学技术学报,2021,39(2):14−22. [XIAO Z B, JIANG X Y, NIU Y W. Research progress on analysis of aroma substances in fruits[J]. Journal of Food Science and Technology,2021,39(2):14−22. doi: 10.12301/j.issn.2095-6002.2021.02.003 XIAO Z B, JIANG X Y, NIU Y W. Research progress on analysis of aroma substances in fruits[J]. Journal of Food Science and Technology, 2021, 39(2): 14-22. doi: 10.12301/j.issn.2095-6002.2021.02.003
[9]	YANG S, MENG Z, FAN J, et al. Evaluation of the volatile profiles in pulp of 85 apple cultivars (Malus domestica) by HS-SPME combined with GC-MS[J]. Journal of Food Measurement and Characterization,2021:1−11.
[10]	YAN D, SHI J R, REN X L, et al. Insights into the aroma profiles and characteristic aroma of 'Honeycrisp' apple ( Malus×domestica)[J]. Food Chemistry,2020,327:127074. doi: 10.1016/j.foodchem.2020.127074
[11]	DRAWERT F, KLER A, BERGER R G. Biotechnological flavour production I. Optimisation of (E)-2-hexen-1-al yields in plant tissue homogenates[J]. 1986: 426−431.
[12]	ANESE R D, THEWES F R, BRACKMANN A, et al. Growth regulators on quality traits and volatile organic compounds profile of ‘Royal Gala’ apple at harvest and after dynamic controlled atmosphere storage[J]. Postharvest Biology and Technology,2020,164:111158. doi: 10.1016/j.postharvbio.2020.111158
[13]	CI Z J, TIAN L G, ZHANG X, et al. Analysis on aroma components of Fuji apple in Yantai[J]. Shandong Agricultural Sciences,2018:50−52,58.
[14]	VILLATORO C, ATIENT R, ECEVERIA G, et al. Changes in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady’ apples[J]. Postharvest Biology & Technology,2008,47(3):286−295.
[15]	QI W, WANG H, ZHOU Z, et al. Ethylene emission as a potential indicator of Fuji apple flavor quality evaluation under low temperature[J]. Horticultural Plant Journal,2020,6(4):9.
[16]	HARB J. Response of controlled atmosphere (CA) stored ''Golden Delicious'' apples to the treatments with aroma precursors alcohols and aldehydes as aroma precursors[J]. Gartenbauwissenschaft,2000,65(4):154−161.
[17]	LU X G, MENG G L, JIN W G, et al. Effects of 1-MCP in combination with Ca application on aroma volatiles production and softening of ‘Fuji’ apple fruit[J]. Scientia Horticulturae,2018,229:91−98. doi: 10.1016/j.scienta.2017.10.033
[18]	TRESSL R, DRAWERT F. Biogenesis of banana volatiles[J]. Journal of Agricultural & Food Chemistry, 1973.
[19]	LIU J, LIU H, WU T, et al. Effects of melatonin treatment of postharvest pear fruit on aromatic volatile biosynthesis[J]. Molecules,2019:24.
[20]	LEE J, JANG H W, JEONGET M C, et al. Analysis of volatile compounds as quality indicators for Fuji apples after cold storage[J]. Journal of Food Biochemistry,2017,41(6):e12410. doi: 10.1111/jfbc.12410
[21]	WANG H B, WANG C Z, CHENG L L, et al. Effect of metaxenia on volatile compounds in bagged apple fruit of Fuji[J]. 农业科学与技术（英文版）, 2017, 18(4): 25-29,52.
[22]	LI J, HAN J C, ZHANG H E, et al. Analysis of aroma volatile compounds in Fuji apple using SPME with different fiber coatings[J]. 农业生物技术(英文版),2020,9(3):6.
[23]	石金瑞, 刘潇然, 刘翠华, 等. ‘瑞阳’及其亲本‘秦冠’和‘富士’苹果香气物质的比较[J]. 西北农业学报,2018,27(7):59−69. [SHI J R, LIU X R, LIU C R, et al. Comparative analysis of aroma compounds in 'Ruiyang' and its parent cultivars 'Fuji' and 'Qinguan'[J]. Acta Agriculturae Boreali-Occidentalis Sinica,2018,27(7):59−69. SHI J R, LIU X R, LIU C R, et al. Comparative analysis of aroma compounds in 'Ruiyang' and its parent cultivars 'Fuji' and 'Qinguan'[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2018, 27(7): 59-69.
[24]	李瑞, 刘翠华, 石金瑞, 等. ‘蜜脆’苹果果皮和果肉香气差异[J]. 西北农业学报,2019,28(10):1621−1631. [LI R, LIU C H, SHI J R, et al. Analysis of aroma compounds in peel and flesh of ‘Honeycrisp’ apple[J]. Acta Agriculturae Boreali-Occidentalis Sinica,2019,28(10):1621−1631. LI R, LIU C H, SHI J R, et al. Analysis of aroma compounds in peel and flesh of 'Honeycrisp' apple[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2019, 28(10): 1621-1631.
[25]	颜孙安, 史梦竹, 林香信, 等. 基于主成分与聚类分析不同品种鲜食葡萄的氨基酸品质评价[J]. 食品工业科技,2022,43(6):372−379. [YAN S A, SHI M Z, LIN X X, et al. Principal component analysis and cluster analysis for evaluating amino acid of different table grapes (Vitis vinifera L.) varieties[J]. Science and Technology of Food Industry,2022,43(6):372−379. doi: 10.13386/j.issn1002-0306.2021070090 YAN S A, SHI M Z, LIN X X, et al. Principal component analysis and cluster analysis for evaluating amino acid of different table grapes (Vitisvinifera L. ) varieties[J]. Science and Technology of Food Industry, 2022, 43(6): 8. doi: 10.13386/j.issn1002-0306.2021070090
[26]	范威威, 林熙, 龚霄, 等. 基于顶空气相-离子迁移谱技术对不同酵母发酵的百香果果啤香气比较[J]. 食品工业科技,2022,43(7):325−332. [FAN W W, LIN X, GONG X, et al. Aroma comparison of passion beer fermented by different yeasts based on headspace phase-ion mobility spectroscopy[J]. Science and Technology of Food Industry,2022,43(7):325−332. FAN W W, LIN X, GONG X, et al. Aroma comparison of passion beer fermented by different yeasts based on headspace phase-ion mobility spectroscopy[J]. Science and Technology of Food Industry, 2022, 43(7): 8.
[27]	张雅. 温度和乙烯处理对‘富士’苹果采后果实品质的影响[D]. 泰安: 山东农业大学, 2020. ZHANG Y. Effects of temperature and ethylene treatment on postharvest fruit quality of ‘Fuji’ apple[D]. Taian: Shandong Agricultural Universiity, 2020.
[28]	岳盈肖. 1-MCP处理及不同贮藏方式对鸭梨品质及挥发性成分的影响[D]. 邯郸: 河北工程大学, 2020. YUE Y X. Effects of 1-MCP treatment and different storage methods on quality and volatile components of Yali pear[D]. Handan: Hebei University of Engineering, 2020.
[29]	张敏. 不同贮藏条件对富士及寒富苹果的货架品质调查[D]. 沈阳: 辽宁大学, 2019. ZHANG M. Investigation on the shelf quality of Fuji and Hanfu apples under different storage conditions[D]. Shenyang: Liaoning University, 2019.
[30]	WEI C B, LI M M, MA Z L, et al. The study of aroma components and characteristic aroma of gold pineapple fruit[J]. Genomics and Applied Biology, 2019(4): 250−259.
[31]	YAHIA E M, ACREE T E, LIU F W. The evolution of some odor-active volatiles during the maturation and ripening of apples on the tree[J]. Food Sci Technol Lebensm Wiss,1990,23(6):488−493.
[32]	NIU Y W, WANG P P, XIAO Z B, et al. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level[J]. Food Chemistry,2019,275:143−153. doi: 10.1016/j.foodchem.2018.09.102
[33]	LÓPEZ M L, VILLATORO C, FUENTES T, et al. Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady' apples stored in different conditions[J]. Postharvest Biology and Technology,2007,43(1):55−66. doi: 10.1016/j.postharvbio.2006.07.009
[34]	刘静轩, 陈学森, 许海峰, 等. 两个耐贮性不同的红肉苹果株系果实硬度与香气成分及相关酶活性与基因表达差异分析[J]. 园艺学报,2017,44(2):330−342. [LIU J X, CHEN X S, XU H F, et al. Changes of firmness, aroma, cell wall-modifying enzyme activities and analysis of related-gene expression in 2 red flesh applestrains during fruit storage[J]. Acta Horticulturae Sinica,2017,44(2):330−342. doi: 10.16420/j.issn.0513-353x.2016-0499 LIU J X, CHEN X S, XU H F, et al. Changes of firmness, aroma, cell wall-modifying enzyme activities and analysis of related-gene expression in 2 red flesh applestrains during fruit storage[J]. Acta Horticulturae Sinica, 2017, 44(2): 330-342. doi: 10.16420/j.issn.0513-353x.2016-0499
[35]	MAARSE H. Volatile compounds in foods and beverages[J]. Volatile Compounds in Foods & Beverages, 1991.
[36]	ECHEVERRÍA G. Physicochemical measurements in ‘Mondial Gala’ apples stored at different atmospheres: Influence on consumer acceptability[J]. Postharvest Biology & Technology,2008,50(2-3):135−144.
[37]	MEHINAGIC E, GALLE ROYER, SYMONEAUX R, et al. Characterization of odor-active volatiles in apples: Influence of cultivars and maturity stage[J]. Journal of Agricultural and Food Chemistry,2006,54(7):2678−2687. doi: 10.1021/jf052288n
[38]	段亮亮, 田兰兰, 郭玉蓉, 等. 采用主成分分析法对六个苹果品种果实香气分析及分类[J]. 食品工业科技,2012,33(3):85−88,267. [DUAN L L, TIAN L L, GUO Y R, et al. Principle component analysis and classification of aroma components of six apple cultivars[J]. Science and Technology of Food Industry,2012,33(3):85−88,267. doi: 10.13386/j.issn1002-0306.2012.03.005 DUAN L L, TIAN L L, GUO Y R, et al. Principle component analysis and classification of aroma components of six apple cultivars[J]. Science and Technology of Food Industry, 2012, 33(3): 85-88, 267. doi: 10.13386/j.issn1002-0306.2012.03.005
[39]	林翔云. 调香术[M]. 北京: 化学工业出版社, 2008. LIN X Y. Perfumery technology[M]. Beijing: Chemical Industry Publishing House, 2008.
[40]	马永昆. 热力, 非热力处理对哈密瓜汁香气, 酶和微生物的影响[D]. 北京: 中国农业大学, 2005. MA Y K. Effects of thermal and nonthermal processing on aroma substances, enzymes and bacteria in Hami melon juice[D]. Beijing: China Agricultural University. 2005.
[41]	刘树文. 合成香料技术手册[M]. 北京: 化学工业出版社, 2009. LIU S W. Technical manual for synthetic flavors[M]. Beijing: Chemical Industry Publishing House, 2009.
[42]	孙宝国, 郑福平. 香精配方手册(精)[M]. 北京: 化学工业出版社, 2005. SUN B G, ZHENG F P. Flavor formula manual[M]. Beijing: Chemical Industry Publishing House, 2005.
[43]	孙宝国, 何坚. 香精概论: 生产、配方与应用[M]. 北京: 化学工业出版社, 2006. SUN B G, HE J. Overview of essence-production, formulation and application[M]. Beijing: Chemical Industry Publishing House, 2006.

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	张柱，黄钧，周荣清，张宿义，秦辉，董异，王超，王小军，雷梓伦，唐秋香，万营东，张毅. 红曲霉对高温大曲的扰动及制曲工艺探究. 食品与发酵工业. 2025(02): 275-284 .
2.	刘晓柱，黄名正，唐维媛，于志海，许存宾. 酱香型白酒酿造微生物多样性研究进展. 食品工业. 2024(01): 145-150 .
3.	罗小叶，刘婉琳，郎莹，李豆南，潘凤爽，吴伯天，龙尧，邱树毅. 王茅大曲微生物菌群多样性分析. 食品科技. 2024(01): 9-18 .
4.	楚京嬴，吕嘉枥，曹丹，许双双，金成勇，张永利，张宇航. 三种凤香型大曲中心区域细菌群落、理化特性及非靶向代谢物的差异性和相关性分析. 陕西科技大学学报. 2024(06): 40-51 .
5.	唐绍培，朱国军，李银强，吴长贵，罗方雯，周燊，张良，赵金松. 酱香型白酒下造沙不同阶段细菌群落结构多样性特征分析. 酿酒科技. 2024(12): 52-60 .
6.	邓皖玉，许永明，陈波，王西，邓俊，聂正东，聂宏芳，张春香，李素. 制曲工艺关键控制点对冬季高温大曲质量的影响. 中国酿造. 2023(08): 153-157 .
7.	贾一清，孙昭，廖博曦，陈建新. 不同堆积醅对芝麻香型白酒发酵过程中主要微生物演替及代谢的影响. 中国酿造. 2023(11): 34-39 .