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Influence of water loss on the loss of volatiles by apples
Author(s) -
Wills R. B. H.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190614
Subject(s) - chemistry , alcohol , butanol , food science , ethanol , organic chemistry
Abstract A study was made of the effect of different rates of water loss on the loss of volatiles from Jonathan apples stored at 30°f. The rates of loss of n‐butanol, iso‐amyl alcohol and n‐hexanol decreased with increasing rates of water loss while the corresponding acetate esters increased. The water loss was considered to be enhancing the production of acetate esters as well as providing a ‘carrier’ for their removal from the fruit.