A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars

Besada, C.; Salvador, A.; Sdiri, S.; Gil, Rebeca; Granell, Antonio

doi:10.1007/s11306-012-0447-z

Cited by 24 publications

(15 citation statements)

References 39 publications

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“…Their respective chemical features are unclear until now. The recently developed metabolomics analyses are very effective to clearly reveal changing trend of metabolites during ripening (Besada, Salvador, Sdiri, Gil, & Granell, 2013;Falasca et al, 2014;Toffali et al, 2011). They provide us an opportunity to reveal the different chemical features of the closely related TCMs.…”

Section: Introductionmentioning

confidence: 99%

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

Dong

Shao

et al. 2015

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

Dong

Shao

et al. 2015

Food Chemistry

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“…Previous studies found that the VOCs of fruit changed during its development and ripening [15,52]. Besada et al [15] identified VOCs associated with immature stages, intermediate maturity stages and ripening and correlated VOCs with loquat aroma/flavor. Song et al [52] characterized VOCs of jujube fruits at different ripening stages.…”

Section: Discussionmentioning

confidence: 99%

“…Fruits produce VOCs during metabolism [10,11], including the postharvest period [12][13][14]. Studies show that the VOCs of fruit have relationships with the fruit quality [15][16][17]. Migliori, et al [18] found that the VOCs of healthy and decayed tomato fruits were different.…”

mentioning

confidence: 99%

Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics

Yang

Chen

Liu

et al. 2020

Sensors

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The rapid and non-destructive detection of mechanical damage to fruit during postharvest supply chains is important for monitoring fruit deterioration in time and optimizing freshness preservation and packaging strategies. As fruit is usually packed during supply chain operations, it is difficult to detect whether it has suffered mechanical damage by visual observation and spectral imaging technologies. In this study, based on the volatile substances (VOCs) in yellow peaches, the electronic nose (e-nose) technology was applied to non-destructively predict the levels of compression damage in yellow peaches, discriminate the damaged fruit and predict the time after the damage. A comparison of the models, established based on the samples at different times after damage, was also carried out. The results show that, at 24 h after damage, the correct answer rate for identifying the damaged fruit was 93.33%, and the residual predictive deviation in predicting the levels of compression damage and the time after the damage, was 2.139 and 2.114, respectively. The results of e-nose and gas chromatography-mass spectrophotometry (GC–MS) showed that the VOCs changed after being compressed—this was the basis of the e-nose detection. Therefore, the e-nose is a promising candidate for the detection of compression damage in yellow peach.

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“…The volatile composition of the fruit provides the consumer with a good indicator of quality and attracts consumers to purchase the fruit (Forney, 2001). Recently, the relative contributions of specific aromatic volatile compounds to the flavour of loquats has been examined by many investigators and more than 100 volatile compounds have been identified (Shaw & Wilson, 1982;Fröhlich & Schreier, 1990;Hideki et al, 1998;Takahashi et al, 2000;Pino et al, 2002;Chen et al, 2011;Besada et al, 2013;Jiang et al, 2014;Besada et al, 2017;Yuan et al, 2018). The major portion of these volatiles consists of alcohols, aldehydes, esters, terpenoids, ketones, acids and alkanes.…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

et al. 2020

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Aroma differences are generally sensed in white-and red-fleshed loquats. Here, volatile compounds in four white-and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). On total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested by principal component analysis (PCA), which was consistent with the e-nose results. PCA analysis showed that Huabai 1(white flesh cultivar)had a prominent volatile profile characterized by higher concentrations of C6 aldehydes and alcohols, (E)-2-hexanal, (Z)-3-hexenal and hexanal, (Z)-3-hexenol, (E)-2-hexenol and hexanol. On comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content. These volatile compounds served to recognize and classify all of the analysed varieties.

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A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars

Cited by 24 publications

References 39 publications

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics

Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

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