Characterisation of Strawberry Aroma at Super Oxygen Condition: Aroma, Color, Firmness, Sensory evaluation, Superoxygen conditi,Used

Characterisation of Strawberry Aroma at Super Oxygen Condition: Aroma, Color, Firmness, Sensory evaluation, Superoxygen conditi,Used

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SKU: DADAX3844394532
Brand: LAP Lambert Academic Publishing
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Fresh strawberries are highly perishable fruits. This paper reports on the relation between superatmospheric oxygen packaging and aroma production in strawberries. At the same time, the impact on strawberry quality (color, firmness), and sensory quality were also assessed . Volatile compounds were extracted from the headspace of strawberries stored at 7 degrees C for 0, 4 and 7 days under different gas conditions. Superatmospheric oxygen concentrations were applied in combination with or without elevated CO2 concentrations and the volatile production was measured with GC MS. The result showed that when strawberries were submitted to different CA treatments, the quality and aroma profiles drastically changed. The color evaluated by sensory panel correlates well with the instrumentally measurements of color, but firmness weak correlations were found. The aroma patterns of the strawberries treated with CA correlated sufficiently with the sensory evaluation.

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