Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots

Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, β-pinene, β-myrcene, limonene, trans-caryophyllene, α-humulene, β-bisabolene and α-farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes.     

Analysis of Volatile Compounds from Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP)

Volatile compounds were extracted from strawberries stored at 1°C for 10 days under modified atmosphere packaging (MAP) conditions in high barrier pouches flushed with either carbon dioxide, mixed gas, or air, and identified by gas chromatography/mass spectrometry. Canonical variate analysis based on 25 selected volatile compounds classified the samples according to treatment and/or quality level. Unpackaged samples, MAP samples treated with air or mixed gas kept in storage for 3 days, and strawberries evaluated at day 0 were all initially different from strawberries held in carbon dioxide. After 10 days storage, all MAP strawberries were classified close together and quality attribute scores were lower.     

Quality Attributes of Strawberry Cultivars Grown in British Columbia

Strawberries from six cultivars, ‘Mrak’, ‘Ranier’, ‘Redcrest’, ‘Selva’, ‘Sumas’ and ‘Totem’, were compared for sensory attributes, chemical properties and 25 selected volatile compounds.‘Redcrest’ strawberries had the most intense sourness, lowest pH, high titratable acidity and least overall fruit quality rating. Two-dimensional partitioning (TOP) revealed that overall quality ratings of the strawberries from all cultivars were dependent primarily on odor and sweetness. Cultivars differed in all orthogonal variates except odor. While judges could not detect odor differences, volatiles were greatest in ‘Mrak’ and ‘Selva’ and least in ‘Ranier’ and ‘Redcrest’. Canonical variate analysis (CVA) based on 25 selected volatile compounds was used to classify cultivars according to the region in which they were bred.