Biochemical characterization of apple slices dried using low temperature and stored in modified atmosphere packaging was written by Cozzolino, Rosaria;Palumbo, Michela;Cefola, Maria;Capotorto, Imperatrice;Linsalata, Vito;Forte, Giovanna;Petriccione, Milena;De Giulio, Beatrice;Pace, Bernardo. And the article was included in Journal of Food Composition and Analysis in 2022.Category: alcohols-buliding-blocks This article mentions the following:
Apple slices (Pinova cv) dried at mild temperature (40°C), compared to 65°C dried slices, are enriched (up to about 50%) in polyphenols (e.g., catechin, epicatechin, quercetin 3-glucoside, quercetin derivatives). Chem. (dipping solutions) and phys. (packaging) treatments are key in controlling the enzymic browning of dried apple slices and maintain their nutritional content. In the present study we investigated the effects of dipping and packaging on the physicochem. properties of dried apple slices. Specifically, apple slices dried at 40°C were comparatively dipped in 1% calcium citrate (CC) or 1% citric acid (CA) and stored in active modified atm. (a-MA) or in passive (p-MA) for 100 days. A mild drying approach combined with dipping in CC and a-MA preservation, produced high quality dried apple slices, both in terms of sensory characteristics and color retention. Remarkably, upon this treatment, fruits exhibited an enhanced volatile profile that correlated with fresh and fruity apple notes. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Category: alcohols-buliding-blocks).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Category: alcohols-buliding-blocks
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts