Location
CoLab, COM 100
Start Date
1-5-2025 11:00 AM
Document Type
Poster
Description
This study examined whether freeze-drying alters the chemical composition and flavor molecules of a Gala apple. To investigate this, extractions were performed on both fresh and freeze-dried apple samples using methylene chloride. The extracted compounds were analyzed using gas chromatography-mass spectrometry (GCMS) to identify any changes in chemical composition. GCMS analysis revealed that both fresh and freeze-dried samples contained cyclopentane. However, the freeze-dried sample exhibited the presence of pentacosane, a compound absent in the fresh apple. This finding suggests that the freeze-drying process induces chemical changes, leading to the formation of new compounds. These results indicate that freeze-drying may alter the flavor profile of Gala apples by modifying their chemical composition.
Image
Chemical Analysis of Fresh vs. Freeze-Dried Gala Apple
CoLab, COM 100
This study examined whether freeze-drying alters the chemical composition and flavor molecules of a Gala apple. To investigate this, extractions were performed on both fresh and freeze-dried apple samples using methylene chloride. The extracted compounds were analyzed using gas chromatography-mass spectrometry (GCMS) to identify any changes in chemical composition. GCMS analysis revealed that both fresh and freeze-dried samples contained cyclopentane. However, the freeze-dried sample exhibited the presence of pentacosane, a compound absent in the fresh apple. This finding suggests that the freeze-drying process induces chemical changes, leading to the formation of new compounds. These results indicate that freeze-drying may alter the flavor profile of Gala apples by modifying their chemical composition.
Comments
The faculty mentor for this project was Todd Watson, Chemistry.