| Title: | "Volatile metabolites, quality and sensory parameters of 'Ferrovia' sweet cherry cold stored in air or packed in high CO(2) modified atmospheres" |
| Author(s): | Cozzolino R; Martignetti A; Cefola M; Pace B; Capotorto I; De Giulio B; Montemurro N; Pellicano MP; |
| Address: | "Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy. Electronic address: rcozzolino@isa.cnr.it. Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy. Electronic address: antonellamartignetti@tiscali.it. Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy. Electronic address: maria.cefola@ispa.cnr.it. Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy. Electronic address: bernardo.pace@ispa.cnr.it. Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy. Electronic address: imperatrice.capotorto@ispa.cnr.it. Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy. Electronic address: bdegiulio@isa.cnr.it. Institute of Sciences of Food Production, National Research Council (CNR), URT c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy. Electronic address: nicola.montemurro@ispa.cnr.it. Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy. Electronic address: mpellicano@isa.cnr.it" |
| DOI: | 10.1016/j.foodchem.2019.02.022 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile organic compounds, quality and sensory attributes of sweet cherry cv 'Ferrovia', cold packaged in Air or in different modified atmospheres (Low-O(2)?ª+=?ª+1% O(2)/0.03% CO(2); High-CO(2)?ª+=?ª+16% O(2)/20% CO(2); Mix?ª+=?ª+1% O(2)/20% CO(2)), were monitored until 21?ª+days of conservation. Results showed that sweet cherry cv 'Ferrovia' is sensitive to CO(2) accumulation (over 20%) in low oxygen (about 1%) modified atmosphere, as showed by the increase in respiration rate, biosynthesis of fermentative volatile metabolites, and sensory perception of off-odours. However, High-CO(2) treatment seemed to preserve quality and sensory traits, presumably due to the high initial concentration of O(2) (16%) that could limit the synthesis of ethyl esters and gamma-butyrolactone, keeping the accumulation of off-flavours below their sensory perception threshold. Finally, PLSR analysis allowed to select 1-pentanol as putative marker of sensory alteration and hexanal and 2-hexenal as possible predictors of freshness for 'Ferrovia' sweet cherries" |
| Keywords: | 4-Butyrolactone/metabolism Carbon Dioxide Female Food Packaging Food Storage/*methods Humans Male Odorants Oxygen Prunus avium/*chemistry/metabolism Taste Volatile Organic Compounds/*analysis/metabolism Pca Plsr Respiration activity Sensory analysis Sweet; |
| Notes: | "MedlineCozzolino, R Martignetti, A Cefola, M Pace, B Capotorto, I De Giulio, B Montemurro, N Pellicano, M P eng England 2019/03/05 Food Chem. 2019 Jul 15; 286:659-668. doi: 10.1016/j.foodchem.2019.02.022. Epub 2019 Feb 14" |
