Differences in aroma pattern of individual fruits of three apple cultivars
Special Symposium - Innovations in Food Technology (LMC Congress)
Meals - Convenience, Gastronomy & Quality (Food-1b)
Keywords: aroma, apple, variation
It is well-known that biological variation can be huge, and even within the same fruit cultivar, flavour and aroma can vary significantly. This is important from a producer’s point of view since uniformity of batches most often is desirable. In the present study, apples were obtained from the Royal Veterinary and Agricultural University’s experimental orchard. This orchard serves as a gene bank and aims at preserving and characterising fruit cultivars. From that perspective, variation within cultivars is also important, because it greatly affects sampling and categorisation strategies. Finally, new growing technologies are emerging, and knowledge about uniformity of the products is important. In this study apples from trees grown as espalier were used.
From each of three cultivars (Elshof, Ingrid Marie and Holstein Cox) 36 apples were analysed for content of potential aroma compounds using dynamic headspace sampling and GC-MS (in total 108 apples were analysed). The apples were picked at maturity (empirically determined), and picking was done at four places on the tree (top, bottom, east side, west side). As the apples were analysed individually, it will be possible to determine relevant measures of variability, and sampling strategies for different types of studies will be discussed based on these results.
Presented Wednesday 19, 17:05 to 17:10, in session Meals - Convenience, Gastronomy & Quality (Food-1b).
