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Differentiation of volatile aroma components in organically and conventionally produced apples by stir bar sorptive extraction combined with gas chromatography and EI/CI TOF mass spectrometry
Author(s) -
Lucht Fabian,
Rinken Marian,
Haberlandt Silke
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14738
Subject(s) - aroma , cultivar , hexanal , chemistry , mass spectrometry , extraction (chemistry) , gas chromatography–mass spectrometry , chromatography , horticulture , gas chromatography , food science , biology
Volatile aroma components were extracted from freshly prepared apple juice. In three cultivars investigated (Elstar, Jonagold, Jonagored), the aroma contents of organically produced apples were significantly lower compared to conventionally produced apples.