title: Monitoring apple flavor by use of quartz microbalances.
abstract: "Electronic noses", i.e. arrays of differently coated quartz microbalances (QMB), have been used for selective detection of, and discrimination between, volatile organic compounds (VOC) formed during the post-harvest ripening of apples. The flavor components to be differentiated are chemically rather similar carbonyl compounds, chiefly aldehydes and esters. Because their relative ratios change during the post-harvest ripening period, appropriately selected sensor-active layers lead to characteristic patterns of the sensor responses which can be analyzed via pattern-recognition methods. This enables qualitative and quantitative identification of individual components whereby the post-harvest ripening of apples and other fruits can be monitored. Different kinds of apple differ in type and concentration of individual carbonyl compounds.
authors.affiliation: Institute of Physical and Theoretical Chemistry, University of Bonn, Wegelerstrasse 12, 53115 Bonn, Germany.
authors.forename: Ute
authors.initials: U
authors.lastname: Herrmann
authors.forename: Thorsten
authors.initials: T
authors.lastname: Jonischkeit
authors.forename: Joachim
authors.initials: J
authors.lastname: Bargon
authors.forename: Uwe
authors.initials: U
authors.lastname: Hahn
authors.forename: Qian-Yi
authors.initials: QY
authors.lastname: Li
authors.forename: Christoph A
authors.initials: CA
authors.lastname: Schalley
authors.forename: Erik
authors.initials: E
authors.lastname: Vogel
authors.forename: Fritz
authors.initials: F
authors.lastname: Vögtle
mesh_terms: D000447:Aldehydes / Q000032:analysis*; D004952:Esters / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D011791:Quartz; D014835:Volatilization
chemical_list: D000447:Aldehydes; D004952:Esters; D011791:Quartz