Location: Commodity Protection and Quality Research
Title: Effect of controlled atmosphere storage on key volatiles and sensory perception of Muscat grapesAuthor
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KULAPICHITR, FAREEYA - Consultant |
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ASENSIO, CLAUDIA - University Of California |
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ARPAIA, MARY LU - University Of California |
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Walse, Spencer |
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Obenland, David - Dave |
Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 2/20/2024 Publication Date: 3/15/2024 Citation: Kulapichitr, F., Asensio, C., Arpaia, M., Walse, S.S., Obenland, D.M. 2024. Effect of controlled atmosphere storage on key volatiles and sensory perception of Muscat grapes. ACS Food Science and Technology. 4(3):766-772. https://doi.org/10.1021/acsfoodscitech.3c00661. DOI: https://doi.org/10.1021/acsfoodscitech.3c00661 Interpretive Summary: Muscat grapes have a distinctive floral flavor that is prized by many consumers. Unfortunately, the flavor in these grapes is rapidly lost during cold storage. We examined storing Muscat grapes at 1 °C in either 1% oxygen, 10% carbon dioxide, or 1% oxygen with 10% carbon dioxide for up to 63 days. It was found that grapes stored in regular air continuously lost Muscat flavor in storage, accompanied by a loss of aroma compounds important to the flavor. Storage in either treatment containing 1% oxygen inhibited the loss of these compounds and was most successful in maintaining Muscat flavor, particularly at the latter stages of storage. Aroma compounds geraniol and linalool were most linked to flavor loss in storage. This work offers a potential means to limit Muscat flavor loss for grapes and enhance consumer acceptability following storage. Technical Abstract: This study evaluated the effect of controlled atmosphere (CA) storage for 21, 42 or 63 days at 1 °C in either 1 kPa O2, 10 kPa CO2, or a combination of 1 Kpa O2 with 10 kPa CO2 to determine if CA could help maintain Muscat flavor quality. Following each storage period, volatiles associated with Muscat aroma and sensory characteristics were investigated. Grapes stored in air had a pronounced loss in Muscat flavor compared to grapes at the beginning to the experiment. CA treatments with 1 kPa O2 and the combination between 1 kPa O2 and 10 kPa CO2 were the most effective in maintaining Muscat flavor intensity. Correlation analysis indicated that change of linalool and geraniol volatiles were most responsible for the change in the perception of Muscat aroma in the grape samples. Results indicated that CA could be useful for preventing loss of Muscat flavor in cold storage. |