| Title: | Monitoring apple flavor by use of quartz microbalances |
| Author(s): | Herrmann U; Jonischkeit T; Bargon J; Hahn U; Li QY; Schalley CA; Vogel E; Vogtle F; |
| Address: | "Institute of Physical and Theoretical Chemistry, University of Bonn, Wegelerstrasse 12, 53115 Bonn, Germany" |
| DOI: | 10.1007/s00216-001-1230-6 |
| ISSN/ISBN: | 1618-2642 (Print) 1618-2642 (Linking) |
| Abstract: | "'Electronic noses', i.e. arrays of differently coated quartz microbalances (QMB), have been used for selective detection of, and discrimination between, volatile organic compounds (VOC) formed during the post-harvest ripening of apples. The flavor components to be differentiated are chemically rather similar carbonyl compounds, chiefly aldehydes and esters. Because their relative ratios change during the post-harvest ripening period, appropriately selected sensor-active layers lead to characteristic patterns of the sensor responses which can be analyzed via pattern-recognition methods. This enables qualitative and quantitative identification of individual components whereby the post-harvest ripening of apples and other fruits can be monitored. Different kinds of apple differ in type and concentration of individual carbonyl compounds" |
| Keywords: | Aldehydes/*analysis Esters/*analysis Fruit/*chemistry Quartz Volatilization; |
| Notes: | "MedlineHerrmann, Ute Jonischkeit, Thorsten Bargon, Joachim Hahn, Uwe Li, Qian-Yi Schalley, Christoph A Vogel, Erik Vogtle, Fritz eng Research Support, Non-U.S. Gov't Germany 2002/04/10 Anal Bioanal Chem. 2002 Mar; 372(5-6):611-4. doi: 10.1007/s00216-001-1230-6. Epub 2002 Feb 6" |
