Physicochemical characteristics of selected sweet cherry cultivars

被引:100
|
作者
Girard, B [1 ]
Kopp, TG [1 ]
机构
[1] Agr & Agri Food Canada, Pacific Agri Food Res Ctr, Summerland, BC V0H 1Z0, Canada
关键词
sweet cherry; volatiles; sugars; acids; color;
D O I
10.1021/jf970646j
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The volatile, sugar, and organic acid constituents in 12 cultivars and selections of sweet cherries (Prunus avium L.) were characterized and quantified by high-performance liquid chromatography and gas chromatography (GC). Fruit weight, soluble solids concentration (SSC), pH, titratable acidity (TA), and color (CIE L*, a*, b*) were also determined at harvest. Weight ranged from 8.8 to 14.5 g per fruit, SSC from 13.5 to 24.5 degrees Brix, and SSC/TA ratio from 18.3 to 29.0. Chroma was a better indicator of color variations among sweet cherry cultivars compared to the hue angle as it correlated highly with L*, a*, and b* values (r > 0.90). The major nonvolatile constituents varied widely among cultivars: glucose [5.2-8.8 g/100 g of fresh weight (FW)], fructose (4.4-6.4 g/100 g of FW), sorbitol and mannitol (2.2-8.0 g/100 g of FW), and malic acid (502.7-948.3 mg/100 g of FW). Three principal components accounted for 53.3% of the total variation among 50 volatile compounds assessed by a dynamic headspace GC method. (E)-2-Hexenol, benzaldehyde, hexanal, and (E)-2-hexenal were predominant flavor volatiles and could be used to segregate commercial and new cherry selections into various subgroups.
引用
收藏
页码:471 / 476
页数:6
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