Sensory Effects of Hexanal Vapor on Fresh-Cut Slices of Golden Delicious Apples
- 17 August 2012
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 77 (9), S314-S318
- https://doi.org/10.1111/j.1750-3841.2012.02836.x
Abstract
Hexanal is a natural antimicrobial molecule that characterizes apples aroma. In this paper, the sensory effects of hexanal, as a component of packaging atmosphere, on fresh sliced Golden Delicious apples after storage at 4 °C for 8 d were evaluated. In particular, a colorimetric analysis of slices treated with different concentrations of hexanal vapor (coming from 3.040 to 0.076 mmol of liquid aldehyde per liter of air) fixed at 0.076 mmol/L the amount of hexanal in evaluating sensory effects in the subsequent analysis. Color and texture evaluation of slices by Two-out-of-Five method did not highlight any significant difference between treatment and control. The results from olfactory evaluation showed instead that treated samples had an intense odor compared with those untreated (P < 0.001). A significant difference between treatment and control was also highlighted during the flavor evaluation (P < 0.01); however, from the panelists’ observations it emerged that such an effect would work negatively. The positive effect of the tested dose of hexanal on the odor of Golden Delicious slices and its flavor acceptability were verified by using regular apple consumers. A significant preference (P < 0.001) for the odor of treated apple slices came out, so the small dose of hexanal intensifies the odor of apples pleasantly. The different flavor of treated samples was not identified by the consumers, who altogether expressed positive judgments about it. This suggests the nicety of this difference that in the absence of an untreated reference sample is very difficult to detect.Keywords
This publication has 17 references indexed in Scilit:
- Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile BiosynthesisJournal of Food Science, 2006
- Color change of fresh-cut apples coated with whey protein concentrate-based edible coatingsPostharvest Biology and Technology, 2006
- Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruitsTrends in Food Science & Technology, 2004
- New advances in extending the shelf-life of fresh-cut fruits: a reviewTrends in Food Science & Technology, 2003
- Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced ApplesJournal of Agricultural and Food Chemistry, 2003
- Consumer perception of crispness and crunchiness in fruits and vegetablesFood Quality and Preference, 2001
- Antifungal Activity of Hexanal As Dependent on Its Vapor PressureJournal of Agricultural and Food Chemistry, 1997
- New approaches in improving the shelf life of minimally processed fruit and vegetablesTrends in Food Science & Technology, 1996
- Pathogenic Microorganisms Associated with Fresh ProduceJournal of Food Protection, 1996
- Treatment of Golden Delicious apples with aldehydes and carboxylic acids: effect on the headspace compositionJournal of Agricultural and Food Chemistry, 1983