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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #96878


item Bett Garber, Karen
item Ingram, Daphne
item Grimm, Casey
item Lloyd, Steven
item Spanier, Arthur
item Miller, James
item Gross, Kenneth
item Baldwin, Elizabeth - Liz
item Vinyard, Bryan

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/7/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary: Fresh-cut fruit is gaining popularity in the marketplace. Fresh-cut apples have been introduced and are a convenient lunch item for children. A consistent flavor quality of this value-added product is critical to the success of fresh-cut applies. This paper discusses the changes that occur in flavor and aromatic compounds in Gala apples during the shelf life period. Raw apple flavor actually increases during the first five days after preparation. Some off-flavors, such as fermented and vinegar, increase concurrently.

Technical Abstract: Our objective was to determine flavor quality changes in fresh-cut Gala applies packaged in film too modify the atmosphere during shelf life utilizing a trained flavor panel. Late season Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. After 0, 5, 9, 12 and 14 days' storage at 1.1 C, the apples were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugar concentrations, pH and titratable acidity. Several flavor attributes, such as sweet aromatic and sweet taste had a quadratic trend with a maximum intensity between 5 and 9 days. Meanwhile, sugars (sucrose, fructose, glucose) remained constant during storage. Sour taste decreased in intensity between 0 and 5 days, then increased to 14 days. Meanwhile, pH decreased between 0 and 9 days, then it remained constant. Titratable acidity changed very little during storage. Sweet aromatic flavor and sweet taste followed a quadratic trend with a maximum intensity between 5 and 9 days. Of the GC volatiles monitored, most displayed no trend. Of these, only Ethyl-2-methyl-butanoate, Hexyl butyrate, Hexyl-2-methyl butanoate, Propyl hexanoate, Hexyl hexanoate and Farnescene changed due to storage. Results suggest that flavor of fresh- cut apples increased the first few days after preparation and packaging, then dissipated. The flavor quality dropped greatly after 9 days. Therefore, the window of consumption is favorable up to 9 to 10 days after preparation.