Characterisation of volatile profile and sensory analysis of fresh-cut "Radicchio di Chioggia" stored in air or modified atmosphere

Rosaria Cozzolino; Antonella Martignetti; Mario Paolo Pellicano; Matteo Stocchero; Maria Cefola; Bernardo Pace; Beatrice De Giulio

doi:10.1016/j.foodchem.2015.07.045

Characterisation of volatile profile and sensory analysis of fresh-cut "Radicchio di Chioggia" stored in air or modified atmosphere

Food Chem. 2016 Feb 1:192:603-11. doi: 10.1016/j.foodchem.2015.07.045. Epub 2015 Jul 11.

Authors

Rosaria Cozzolino¹, Antonella Martignetti², Mario Paolo Pellicano³, Matteo Stocchero⁴, Maria Cefola⁵, Bernardo Pace⁶, Beatrice De Giulio⁷

Affiliations

¹ Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: rcozzolino@isa.cnr.it.
² Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: antonellamartignetti@tiscali.it.
³ Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: mpellicano@isa.cnr.it.
⁴ S-IN Soluzioni Informatiche Srl, via Ferrari 14/I, 36100 Vicenza, Italy. Electronic address: matteo.stocchero@s-in.it.
⁵ Institute of Sciences of Food Production, National Council of Research, via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: maria.cefola@ispa.cnr.it.
⁶ Institute of Sciences of Food Production, National Council of Research, via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: bernardo.pace@ispa.cnr.it.
⁷ Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: bdegiulio@isa.cnr.it.

PMID: 26304389
DOI: 10.1016/j.foodchem.2015.07.045

Abstract

The volatile profile of two hybrids of "Radicchio di Chioggia", Corelli and Botticelli, stored in air or passive modified atmosphere (MAP) during 12 days of cold storage, was monitored by solid phase micro-extraction (SPME) GC-MS. Botticelli samples were also subjected to sensory analysis. Totally, 61 volatile organic compounds (VOCs) were identified in the headspace of radicchio samples. Principal component analysis (PCA) showed that fresh product possessed a metabolic content similar to that of the MAP samples after 5 and 8 days of storage. Projection to latent structures by partial least squares (PLS) regression analysis showed the volatiles content of the samples varied depending only on the packaging conditions. Specifically, 12 metabolites describing the time evolution and explaining the effects of the different storage conditions were highlighted. Finally, a PCA analysis revealed that VOCs profile significantly correlated with sensory attributes.

Keywords: Partial least squares regression analysis; Radicchio di Chioggia; Sensory analysis; Solid phase micro-extraction; Volatile organic compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Air
Atmosphere
Gas Chromatography-Mass Spectrometry / methods*
Solid Phase Microextraction / methods*
Volatile Organic Compounds / analysis
Volatile Organic Compounds / chemistry*

Substances

Volatile Organic Compounds