Tidsskrift: Small Fruits Review, vol. 2, p. 51–59–9, 2003
Utgiver: Haworth Press
Open Access: none
Compounds responsible for off-flavors in fruits kept in anaerobic atmosphere have partly been identified by means of GC-sniff. Strawberries (cv. Korona) were stored for four days at 2.5 deg.C, at 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0 and 5.0% oxygen with nitrogen making up the remainder of the atmosphere. The CO2 level was kept at 0%. Volatile compounds present at higher and lower oxygen levels explained 72% of the total variation, as shown by principal component analysis, mainly due to the greater levels of ethyl esters produced at oxygen levels below 4% than above 4%.The GC-sniff panel identified volatile compounds in agreement with descriptions in the literature. However, it was not possible to distinguish between intensity levels of volatiles of fruits stored at different oxygen levels. Ethyl acetate, ethanol,ethyl butanoate, butyl acetate and ethyl hexanoate showed relativly high concentrations in samples stored at 0.5-2% of oxygen and may together with ethylene cause off-flavors like fermented flavor.