Hort. Sci. (Prague), 2014, 41(1):44-47 | DOI: 10.17221/87/2013-HORTSCI

Mouldy, musty earthy off-odour of apple fruits - Short communicationOriginal Paper

K. Kaack
Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, Aarslev, Denmark

Chemical compounds identification that cause the mouldy, musty and earthy off-odours of apple fruit stored in controlled atmosphere at low temperature for several months has been studied. Compounds with off-odour were extracted from cv. Golden Delicious apple peel using ether and purified on a silica-aluminium column with washing using a sodium carbonate solution. Presence of compounds with mouldy, musty and earthy off-odour in extracts and washings was verified using a sensory panel with four members intensively trained in identification and description of the odour throughout the whole analytical process. Separation of compounds in the final extract by gas chromatography showed that the odour was associated with five peaks associated with oxidation products of α-farnesene.

Keywords: α-farnesene; oxidation; 1-octen-3-one; scald; peel; disease

Published: March 31, 2014  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kaack K. Mouldy, musty earthy off-odour of apple fruits - Short communication. Hort. Sci. (Prague). 2014;41(1):44-47. doi: 10.17221/87/2013-HORTSCI.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Anet E.F.L.J., 1969. Autoxidation of α-farnesene. Australian Journal of Chemistry, 22: 2403-2410. Go to original source...
    2. Anet E.F.L.J., 1972. Superficial scald, a functional disorder of stored apples. VIII. Volatile products from the autoxidation of α-farnesene. Journal of the Science of Food and Agriculture, 23: 605-608. Go to original source...
    3. Anet E.F.L.J., Coggiola I.M., 1974. Superficial scald, a functional disorder of stored apples X. Control of α-farnesene autoxidation. Journal of the Science of Food and Agriculture, 25: 293-298. Go to original source...
    4. Arvisenet G., Billy L., Poinot P., Vigneau E., Bertrand D., Vigneau E., 2008. Effect of apple particle state on the release of volatile compounds in a new artificial mouth device. Journal of Agricultural and Food Chemistry, 56: 3245-3253. Go to original source... Go to PubMed...
    5. Brimble M.A., Rowan D.D., Spicer J.A., 1994. Synthesis of conjugated trienes and related oxidation products of α-farnesene. Australian Journal of Chemistry, 47: 1979-1988. Go to original source...
    6. Fielder S., Rowan D.D., Sherbun M.S., 1998. The preparation of alpha-farnesene hydroperoxides for the study of superficial scald. Acta Horticulturae (ISHS), 464: 177-182. Go to original source...
    7. Filmer A.A.E., Meigh D.F., 1971. Natural skin coating of the apple and its influence on scald in storage IV. Oxidation products of α-farnesene. Journal of the Science of Food and Agriculture, 22: 188-190. Go to original source...
    8. Glindemann D., Dietrick H., Staerk H., Kuschk P., 2006. The two odors of iron when touched or pickled: (skin) carbonyl compounds and organophosphines. Angewandte Chemie, 45: 7006-7009. Go to original source... Go to PubMed...
    9. Hashizume M., Gordon M.H., Mottram D.S., 2007. Light-induced off-flavour development in cloudy apple juice. Journal of Agricultural and Food Chemistry, 55: 9177-9182. Go to original source... Go to PubMed...
    10. Huelin F.E., Kennett R.B., 1958. Superficial scald, a functional disorder of stored apples. I. The role of volatile substances. Journal of the Science of Food and Agriculture, 9: 657-666. Go to original source...
    11. Kaack K., 1977. Quantitative and qualitative aroma analysis of apples and apple products. Danish Journal of Plant and Soil Science, 96: 139-147.
    12. Kaack K., 1992. Quality attributes of stored apples. Danish Journal of Plant and Soil Science, 96: 387-390.
    13. Krings U., Hardenbusch B., Albert D., Berger R.G., Maróstica M. Jr., Pastore G.M., 2006. Odor-active alcohols from the fungal transformation of α-farnesene. Journal of Agricultural and Food Chemistry, 54: 9079-9084. Go to original source... Go to PubMed...
    14. Mir N., Perez R., Beaudry R., 1999. A post storage burst of 6-methyl-5-hepten-2-one (MHO) may be related to superficial scald development in Cortland apples. Journal of the American Society for Horticultural Science, 124: 173-176. Go to original source...
    15. Rowan D.D., Allen J.M., Fielder S., Spicer J.A., Brimble M.A., 1995. Identification of conjugated triene oxidation products of alpha-farnesene in apple skin. Journal of Agricultural and Food Chemistry, 43: 2040-2045. Go to original source...
    16. Rowan D.D., Hunt M.B., Fielder S., Norris J., Sherburn M.S. 2001. Conjugated triene oxidation products of α-farnesene induce symptoms of superficial scald on stored apples. Journal of Agricultural and Food Chemistry, 49: 2780-2787. Go to original source... Go to PubMed...
    17. Rudell D.R., Mattheis J.P., Hertog M.L.A.T.M., 2009. Metabolomic change precedes apple superficial scald symptoms. Journal of Agricultural and Food Chemistry, 57: 8459-8466. Go to original source... Go to PubMed...
    18. Spicer J.A., Brimble M.A., Roman D.D., 1993. Oxidation of α-farnesene. Australian Journal of Chemistry, 46: 1929-1939. Go to original source...
    19. Whitaker B.D., 2007. Oxidation products of α-farnesene associated with superficial scald development in d'Anjou pear fruit are conjugated trienols. Journal of Agricultural and Food Chemistry, 55: 3708-3712. Go to original source... Go to PubMed...
    20. Whitaker B.D., Saftner R.A., 2000. Temperature-dependent autoxidation of conjugated trienols from apple peel yields 6-methyl-5-hepten-2-one, a volatile implicated in induction of scald. Journal of Agricultural and Food Chemistry, 48: 2040-2043. Go to original source... Go to PubMed...
    21. Whitaker B.D., Solomos T., Harrison D.J., 1997. Quantification of α-farnesene and its conjugated trienol oxidation products from apple peel by C18-HPLC with UV detection. Journal of Agricultural and Food Chemistry, 45: 760-765. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content