Treatment of Golden Delicious Apples with Aldehydes and Carboxylic Acids: Effect on the Headspace Composition

Abstract

Application of vapors of C3- to C6-aldehydes or C2- to C6-carboxylic acids to intact Golden Delicious apples results in the formation of alcohols and esters. The aldehydes are either transformed into the corresponding alcohols and esterified with carboxylic acids present in the tissues or (to a small degree) oxidized into the acids, which combine with alcohols present as such, or derived from the aldehydes. Carboxylic acids yield either esters or alcohols (probably by way of the aldehydes) or smaller carboxylic acids by ଲ-oxidation where possible, which are then in turn used as the substrate. While these additions have a great impact on the total composition of the headspace, as shown by GLC after enrichment on Tenax GC, no large or reproducible effect on the flavor of treated fruits could be demonstrated organoleptically. © 1983, American Chemical Society. All rights reserved.