Chemodiversity in the Fingerprint Analysis of Volatile Organic Compounds (VOCs) of 35 Old and 7 Modern Apple Cultivars Determined by Proton‐Transfer‐Reaction Mass Spectrometry (PTR‐MS) in Two Different Seasons. Issue 5 (May 2015)

• Record Type: Journal Article
• Authors: Ciesa, Flavio; Höller, Irene; Guerra, Walter; Berger, Jennifer; Dalla Via, Josef; Oberhuber, Michael
• Is Part Of: Chemistry & biodiversity. Volume 12:Issue 5(2015:May)
• Page Start: 800
• Page End: 812
• Publication Date: 2015-05
• Subjects: Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.201400384
• Languages: English
• ISSNs: 1612-1872

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p>Volatile organic compounds (VOCs) are chemical species that play an important role in determining the characteristic aroma and flavor of fruits. Apple (<italic>Malus</italic> × <italic>domestica</italic><sc>Borkh</sc>.) cultivars differ in their aroma and composition of VOCs. To determine varietal differences in the aroma profiles, VOCs emitted by 7 modern and 35 old apple cultivars were analyzed using Proton Transfer Reaction Mass Spectrometry (PTR‐MS). PTR‐MS is a rapid, reproducible, and non‐destructive spectrometric technique for VOC analysis of single fruits, developed for direct injection analysis. In the present study, we analyzed the differences in the emission of VOCs from single fruits at harvest and after a storage period of 60±10 days, followed by 3 d of shelf life. Our results show that VOC profile differences among apple cultivars were more pronounced after storage than at harvest. Furthermore, chemodiversity was higher in old cultivars compared to modern cultivars, probably due to their greater genetic variability. Our data highlight the importance of storage and shelf life are crucial for the development of the typical aroma and flavor of several apple cultivars. The validity of the method is demonstrated by comparison of two different harvest years.</p> </abstract>