Compuestos volátiles libres y enlazados glicosídicamente en la pulpa de la uva Caimarona (Pourouma cecropiifolia Mart.)

Guio, Juliana Constanza Barrios; León, Diana Carolina Rubio; Pérez, Alicia Lucía Morales

doi:10.1590/s0044-59672010000100024

Cited by 4 publications

(1 citation statement)

References 13 publications

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“…Linolenicacid-ethyl ester 67,35; 79,33; 121,20; 136,18; 178,06; 306 X ND ND A-damascenone (E) -1-(2,6,6-trimethylcyclohexa-1,3-dien-1-il) -but-2-en-1-one g 41,82; 69,47; 105,31; 121,21; 190,02; 199 X X X Solid phase microextraction fiber: Polydimethylsiloxane/divinylbenzene (PDM/DVB) with 65 μm. The letters indicate compounds that have already been identified by other authors: ª (Etievant, 1991;Gürbüz et al, 2006); b (Guio et al, 2010); c (Nicolli et al, 2015); d (Welke et al, 2012); e (Canuti et al, 2009); f (Liberatore et al, 2010); g (Riu-Aumatell et al, 2004); h (Kang et al, 2010); i (Xin et al, 2013); j (Closs et al, 2014). X: Detected, ND: Not detected.…”

Section: Resultsmentioning

confidence: 96%

Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS

Viana¹,

Pereira²,

Silva³

et al. 2018

Afr. J. Agric. Res.

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In grape must, the aroma is an indication of adequate conservation status. It is able to indicate losses due to thermal degradation, besides representing a great contribution in the properties of the sensorial quality of the grape juices most appreciated by consumers. This study identified the volatile compounds in different must cultivars of Vitis labrusca grapes. The volatile composition was evaluated by the solid phase microextraction method (SPME), using the polydimethylsiloxane/divinylbenzene fiber (PDMS/DVB). The separation and identification of the volatile compounds were carried out through gas chromatography by mass spectrometry (GC-MS). The results showed the identification of forty-four compounds belonging to the following chemical classes: carboxylic acids, alcohol, aldehydes, ketones, furans esters and terpenes. The class of esters was the most numerous compounds identified and is largely responsible for the fresh and fruity aroma of the tested musts. Solid-phase microextraction proved to be a reproducible, sensitive and fast-response technique for the identification of chemical biomarkers in musts of different grape cultivars.

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Section: Resultsmentioning

confidence: 96%

Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS

Viana¹,

Pereira²,

Silva³

et al. 2018

Afr. J. Agric. Res.

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Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power

et al. 2012

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ElsevierHeredia Gutiérrez, AB.; Peinado Pardo, I.; Rosa Barbosa, EM.; Andrés Grau, AM.; Escriche Roberto, MI. (2012) Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are 10 traditionally used for drying tomatoes; however the optimal combination of techniques 11 such as osmotic dehydration or microwave assisted air drying could lead to high quality 12 self-stable products. The aim of this paper was to study the influence of different

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Branched-Chain Volatiles in Fruit: A Molecular Perspective

2022

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Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.

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Compuestos volátiles libres y enlazados glicosídicamente en la pulpa de la uva Caimarona (Pourouma cecropiifolia Mart.)

Cited by 4 publications

References 13 publications

Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS

Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS

Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power

Branched-Chain Volatiles in Fruit: A Molecular Perspective

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