Manipulation of sensory characteristics and volatile compounds in strawberry fruit through the use of isolated wavelengths of light was written by Campbell, Sean M.;Sims, Charles A.;Bartoshuk, Linda M.;Colquhoun, Thomas A.;Schwieterman, Michael L.;Folta, Kevin M.. And the article was included in Journal of Food Science in 2020.COA of Formula: C10H20O2 The following contents are mentioned in the article:
Consumers consistently note that there is room for improvement in the flavor of com. strawberries. Fruit flavor and aroma are affected by both genetics and environment. This work tests the hypothesis that sensory quality may be manipulated using postharvest light treatments. Individual detached fruits representing two different cultivars received a 24-h treatment of 100渭mol m-2 s-1 blue LED light while the control was kept in complete darkness. Following treatment, samples were analyzed for flavor volatiles, sugars, acids, firmness, and sensory differences in human trials. Fruits were rated for overall liking, texture, sweetness, sourness, and overall strawberry flavor intensity (OSFI) on the sensory and hedonic versions of the global intensity scale (GIS). A pos. treatment effect was observed for “Strawberry Festival” fruit for the overall liking rating. A triangle test revealed a significant treatment effect, as light-treated fruit tested higher in many flavor volatiles including those known to contribute to sweetness in strawberries. Levels of several volatiles were consistently higher in the treated fruit across all four harvests: acetic acid hexyl ester, butanoic acid octyl ester, Me isovalerate, and pentanoic acid Et ester. The results show that postharvest light treatment can be used to modulate sensory quality of fruit, perhaps offering a means to complement genetic efforts in fruit flavor and aroma improvement. Practical Application : The results indicate that it may be possible to increase the sensory quality of strawberry fruits using an inexpensive and noninvasive light treatment. Light may be applied during transport or storage to improve fruit quality. This concept could also be extended into other realms of storage, such as residential and com. refrigeration, further increasing the quality impact of the approach. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1COA of Formula: C10H20O2).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.COA of Formula: C10H20O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics