文献类型： 外文期刊
第一作者： Cao, Yudong
作者： Cao, Yudong;Li, Zhemin;Li, Xian;Wang, Haijing;Zhou, Zhen;Li, Zhemin
作者机构：
关键词： 'Fuji' apple; Volatile flavor; Production region; Principal component analysis
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期：
页码：
收录情况： SCI
摘要： Volatile flavor, as one of the important sensory substance in apples, directly influences customers' choice and has attracted great attentions. In this study, representative 'Fuji' apples (Malus x domestica Borkh.) from Xinjiang and Shandong regions in China were chosen to study the influence of production regions, skin varieties (blushed and striped) and bagging management on the volatile flavor. About 40 volatile organic compounds were identified, mainly including esters and olefins. Bagging management reduced the differences in apple aroma components not significantly, and little difference was caused by skin varieties. While the production region had a significant impact on the difference in volatile and aroma substances compared to bagging management and skin variety. This study will provide key differential volatiles and their main influence factor for cultivation of 'Fuji' apple with good flavor quality.
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