Project Number: 6435-44000-063-00
Project Type: Appropriated

Start Date: Oct 01, 2000
End Date: Aug 31, 2004

Objective:
Identify key volatile compounds that impact the sensory quality of rice, catfish, and fresh-cut fruit. Determine the impact of genetic, pre-harvest and post-harvest factors on the oxidative and metabolic processes responsible for production of these key volatiles. Through application of state-of-the art technologies, develop rapid methodologies for assessment of sensory quality based on measurement of key volatile compounds and their precursors.

Approach:
Identify key volatile compounds that impact the sensory quality of rice, catfish and fresh-cut fruit. 1a) Identify key aroma-active volatile compounds in rice and fresh-cut fruit. 1b) Identify woody/grassy off-flavor compounds in farm-raised catfish. Determine the impact of genetic, pre-harvest, and post-harvest factors on the oxidative and metabolic processes responsible for production of these key volatile compounds. Through state-of-the art technologies, develop rapid methodologies for the assessment of sensory quality based on measurement of key volatile compounds and their precursors. Once targeted compounds have been identified and the concentration ranges that differentiate sensory impact have been established, methodology will be developed to provide rapid assessment. The primary means of developmental analysis will be GC/MS. Once a thorough understanding of the problem has been attained, trade-off of sensititiy versus resolution can be made.

Project Team

Grimm, Casey Champagne, Elaine Bett Garber, Karen

Project Annual Reports

FY 2003   FY 2002   FY 2001