Zhu, Danshi published the artcileCollaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue, HPLC of Formula: 5405-41-4, the main research area is Malus pumila apple fruit flavor electronic nose tongue.
The flavor difference and other quality indicators among five popular apple varieties (′Ralls′, ′Jonagold′, ′Orin′, ′Indo′, and ′Hanfu′) were evaluated mainly using electronic nose and electronic tongue coupled with gas chromatog.-mass spectrometry (SPME/GC-MS). By linear discriminant anal. (LDA) of E-nose output data, the aroma of ′Orin′ was found to be quite different from other varieties. There were obvious differences on sourness, saltiness, and umami among the five apple varieties in E-tongue anal. For five apple varieties, 45 volatile compounds were identified, and their resp. concentrations quantified using SPME/GC-MS, and which showed that, the most abundant volatile compounds in apples were esters. By principal component anal. (PCA), hexyl butanoate, (E)-2-hexenal and α-farnesene were the important volatile compounds in apples. The hierarchical cluster anal. (HCA) according electronic nose and electronic tongue anal. and other quality indicators showed that the flavor of ′Hanfu′ was closely related to ′Jonagold′, while ′Indo′ and ′Ralls′ flavor were closely related to ′Orin′. The collaborative anal. method of combining electronic nose and electronic tongue had potential significance on flavor difference evaluation.
Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Apple. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics