Changes in Aromatic Components of Refrigerated Nanguo Pears during Shelf Period Analyzed by Electronic Nose Technique

doi:10.7506/spkx1002-6630-201207027

Abstract

Abstract: The present study intended to investigate the changes in aromatic components of Nanguo pears after cold storage. Electronic nose technique was used to detect the changes of volatile compounds in refrigerated Nanguo pears with and without 1-MCP pretreatment during the normal shelf period after refrigeration. Loading analysis (LA), principal component analysis (PCA) and linear discriminant analysis (LDA) were used to establish characteristic radar charts. Results showed that electronic nose was sensitive to the changes of volatile compound in Nanguo pears. After refrigerated storage, Nanguo pears with and without 1-MCP pretreatment could both release unique volatile compounds. However, the change rate of volatile compounds in Nanguo pears with 1-MCP pretreatment was slower.

Key words: Nanguo pear, electronic nose, 1-MCP treatment, refrigeration, volatile compounds

CLC Number:

TS255.3

JIShu-juan，ZHANGLi-ping，BUQing-zhuang，SHENYi-xiao，LIUXin-cheng. Changes in Aromatic Components of Refrigerated Nanguo Pears during Shelf Period Analyzed by Electronic Nose Technique[J]. FOOD SCIENCE, 2012, 33(7): 123-126.

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Changes in Aromatic Components of Refrigerated Nanguo Pears during Shelf Period Analyzed by Electronic Nose Technique

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