Aroma components and free amino acids in strawberry variety Chandler during ripening

Pérez, Antonio José; Ríos, José Julián; Sanz, Carlos; Olías, José M.

doi:10.1021/jf00023a036

Cited by 172 publications

(139 citation statements)

References 17 publications

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“…1). Studies have shown that, with the addition of different amino acids, Saccharomyces yeasts and certain non-Saccharomyces yeasts (Kluyveromyces marxianus) are capable of producing the respective higher alcohols through a decarboxylation process of the corresponding α-keto acids by Ehrlich's pathway, followed by a reduction to produce the final alcohols (Perez et al, 1992;Dickinson et al, 1997Dickinson et al, , 1998Dickinson et al, , 2000Etschmann et al, 2002). The result of our study are in accordance with these studies, where the fermentation added with L-leucine, L-isoleucine and L-phenylalanine displayed increased production of isoamyl alcohol (19.98 mg/L), active amyl alcohol (1.77 mg/L) and 2-phenylethanol (17.16 mg/L) respectively (Table 3).…”

Section: Kinetic Changes In Aroma Compounds During Papaya Juice Fermementioning

confidence: 99%

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Lee

Curran

et al. 2016

SAJEV

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The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeast Williopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations were carried out using W. saturnus var. mrakii NCYC2251, with and without the addition of selected amino acids (L-leucine, L-isoleucine, L-valine and L-phenylalanine). Yeast growth and changes in sugars, °Brix, organic acids and pH were similar, regardless of amino acid addition. L-Leucine addition increased the production of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate. L-valine addition slightly increased the production of isobutyl alcohol and isobutyl acetate. L-phenylalanine addition increased the formation of 2-phenylethanol, 2-phenylethyl acetate and 2-phenylethyl butyrate, while decreasing the production of most other esters. This study suggests that papaya juice fermentation with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be an effective way to modulate the aroma of papaya wine.

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Section: Kinetic Changes In Aroma Compounds During Papaya Juice Fermementioning

confidence: 99%

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Lee

Curran

et al. 2016

SAJEV

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“…Fruit ripeness is one of the most relevant as typical flavour of most fruits is not present during early formation and only develops after fruit ripening. During this period, metabolism changes to catabolism and volatile metabolites are formed from major plant constituents through various biochemical pathways [1]. In many cases, there are also pharmacological effects associated to some fruits and plants.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile—Identification of novel compounds

Pereira¹,

Pereira²,

Câmara³

2011

Talanta

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a b s t r a c tA headspace solid-phase microextraction (HS-SPME) procedure based on five commercialised fibres (85 m polyacrylate -PA, 100 m polydimethylsiloxane -PDMS, 65 m polydimethylsiloxane/divinylbenzene -PDMS/DVB, 70 m carbowax/divinylbenzene -CW/DVB and 85 m carboxen/polydimethylsiloxane -CAR/PDMS) is presented for the characterization of the volatile metabolite profile of four selected Madeira island fruit species, lemon (Citrus limon), kiwi (Actinidia deliciosa), papaya (Carica papaya L.) and Chickasaw plum (Prunus angustifolia). The isolation of metabolites was followed by thermal desorption gas chromatography-quadrupole mass spectrometry (GC-qMS) methodology. The performance of the target fibres was evaluated and compared. The SPME fibre coated with CW/DVB afforded the highest extraction efficiency in kiwi and papaya pulps, while in lemon and plum the same was achieved with PMDS/DVB fibre. This procedure allowed for the identification of 80 compounds, 41 in kiwi, 24 in plums, 23 in papaya and 20 in lemon. Considering the best extraction conditions, the most abundant volatiles identified in kiwi were the intense aldehydes and ethyl esters such as (E)-2-hexenal and ethyl butyrate, while in Chicasaw plum predominate 2-hexenal, 2-methyl-4-pentenal, hexanal, (Z)-3-hexenol and cyclohexylene oxide. The major compounds identified in the papaya pulp were benzyl isothiocyanate, linalool oxide, furfural, hydroxypropanone, linalool and acetic acid. Finally, lemon was shown to be the most divergent of the four fruits, being its aroma profile composed almost exclusively by terpens, namely limonene, ␥-terpinene, o-cymene and ␣-terpinolene. Thirty two volatiles were identified for the first time in the fruit or close related species analysed and 14 volatiles are reported as novel volatile metabolites in fruits. This includes 5 new compounds in kiwi (2-cyclohexene-1,4-dione, furyl hydroxymethyl ketone, 4-hydroxydihydro-2(3H)-furanone, 5-acetoxymethyl-2-furaldehyde and ethanedioic acid), 4 in plum (4-hydroxydihydro-2(3H)-furanone, 5-methyl-2-pyrazinylmethanol, cyclohexylene oxide and 1-methylcyclohexene), 4 in papaya (octaethyleneglycol, 1,2-cyclopentanedione, 3-methyl-1,2-cyclopentanedione and 2-furyl methyl ketone) and 2 in lemon (geranyl farnesate and safranal). It is noteworthy that among the 15 volatile metabolites identified in papaya, 3-methyl-1,2-cyclopentanedione was previously described as a novel PPAR␥ (peroxisome proliferator-activated receptor ␥) agonist, having a potential to minimize inflammation.

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“…A small number of researchers have focused their work on changes in the profile of volatile compounds during fruit ripening [6,7,8,9,10]. During the ripening process the capacity to esterify 1-pentanol is developed by the fruit, presumably by enzymatic reactions, although the enzymes responsible have not yet been characterized [6].…”

Section: Introductionmentioning

confidence: 99%

Changes in flavour and texture during the ripening of strawberries

Azodanlou¹,

Darbellay²,

Luisier³

et al. 2004

European Food Research and Technology

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The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microextraction (SPME) and measurement of total volatile compounds to distinguish between various stages of strawberry ripeness was applied. The carboxene/polydimethylsiloxane SPME fibre was found to be best suited to differentiate between the stages of ripeness. The amount of total volatile compounds rapidly increased near to maturity (between the three-quarters red stage and the dark-red stage). Most of the volatile compounds identified were esters, followed by aldehydes, and alcohols. The most abundant volatile compounds were propyl butanoate, 3-phenyl-1-propanol, butyl butanoate, isobutyl butanoate, 3-methyl butyl butanoate and isopropyl hexanoate. The concentration of green aroma components such as hexanal, trans-2-hexenol and cis-3-hexenyl acetate progressively decreased during the maturation process until they became minor components in mature strawberries.

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Aroma components and free amino acids in strawberry variety Chandler during ripening

Cited by 172 publications

References 17 publications

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile—Identification of novel compounds

Changes in flavour and texture during the ripening of strawberries

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