Aroma volatiles components of ‘Fuerte’ Avocado (<i>Persea americana</i>Mill.) stored under different modified atmospheric conditions

Mahendran, T.; Brennan, J.G.; Hariharan, Ganeshamoorthy

doi:10.1080/10412905.2018.1495108

Cited by 9 publications

(11 citation statements)

References 23 publications

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“…Decreasing α-muurolene as fruits mature has been reported for avocado Persea Americana [ 17 ] Kirillov, et al [ 18 ] detected α-muurolene as one of the key VOCs of fruits of green strawberry Fragaria viridis Weston. Butanoic acid methyl ester, which reached its highest concentration during stages AL3–AL6, has been reported as a key VOC in this variety [ 19 , 20 ], and there are studies that define butanoic acid methyl ester as highly important in the characteristic aroma of other varieties of strawberries such as var. Fortuna and var.…”

Section: Resultsmentioning

confidence: 99%

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

et al. 2021

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In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.

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Section: Resultsmentioning

confidence: 99%

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

et al. 2021

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“…10 Mahendran et al used purge and trap to collect avocado volatiles from an avocado puree for 1 h in a water bath at 45 °C and analyzed the extract by gas chromatography olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). 11 While purge and trap is less prone to artifacts than Likens−Nickerson and better at trapping lower volatility compounds, no steps were taken to deactivate enzymes in the puree. Another pair of studies used microwave processing for ≤60 s to inactivate enzymes in avocado, with or without the presence of avocado leaves, 16,17 to develop a flavor-stable avocado puree.…”

Section: ■ Introductionmentioning

confidence: 99%

“…While oil content and composition are important for avocado mouthfeel and possibly taste, , the volatiles impacting avocado flavor are still largely unexplored. There is a growing body of work investigating the volatile compounds in avocados from cultivars such as “Hass”, “Fuerte”, “Barker”, “Collinson”, “Fortuna”, “Geada”, and “Moro” . Several of the early volatile explorations have utilized simultaneous steam distillation/solvent extraction (Likens–Nickerson), − which provides insights into compounds that may be present in the avocado but can generate artifacts.…”

Section: Introductionmentioning

confidence: 99%

“…By combining headspace analysis and sensory panels, Obenland et al showed that several volatiles with “green” aroma attributes, namely, 1-penten-3-one, hexanal, ( E )-2-hexenal, and 2,4-hexadienal, are associated with earlier season fruit and lower hedonics scores . Mahendran et al used purge and trap to collect avocado volatiles from an avocado puree for 1 h in a water bath at 45 °C and analyzed the extract by gas chromatography olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS) . While purge and trap is less prone to artifacts than Likens–Nickerson and better at trapping lower volatility compounds, no steps were taken to deactivate enzymes in the puree.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis

Hausch

Arpaia

Kawagoe

et al. 2020

J. Agric. Food Chem.

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The research objective was to characterize avocado's aroma-active volatiles and use information about its overall composition, such as lipid profile, to discuss likely biosynthetic origins. To achieve this, two varieties, "Hass" and "3-29-5" (GEM), were evaluated during their commercial harvest period for dry weight, moisture content (freeze-drying), oil content (Soxhlet extraction), fatty acid composition, and aroma profile. Solvent-assisted flavor evaporation and aroma extract dilution analysis were performed on aroma extracts. Oleic acid (>50%) was the prominent fatty acid in the oil of both varieties. The majority of the aromaactive compounds in avocado are lipid-derived. The most notable compounds are 1-octen-3-one (mushroom) with a flavor dilution factor as high as 8192, hexanal (grassy), (Z)-4-decenal, an unknown, and (E,E)-2,4-nonadienal. Over the mid-to-late harvest season, a decline in hexanal and an increase in octanal were observed. In contrast to "Hass", the hexanal content was relatively stable in "3-29-5".

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“…Atmosfer dimodifikasi untuk melihat volatil yang dilepaskan alpukat di dalam gudang penyimpanan. Beberapa senyawa yang terdeteksi di antaranya adalah golongan butyl acetate, 3-hexenyl acetate, 2-hexenyl acetate dan hexyl acetate (Mahendran et al, 2018). Kasus lain respon metabolisme sekunder alpukat terhadap serangan organisme penggerek tanaman Copturus aguacatae diamati melalui profil GC-MS. Dilaporkan produksi 16 senyawa terpenoid meningkat pada tanaman yang terserang Copturus aguacatae, sementara proporsi kecil isoobtusilactone dan α-humulene terdapat pada tanaman yang tidak terserang (Meléndez-González & Espinosa-García, 2018).…”

Section: Pendahuluanunclassified

Komponen Kimia Organik Lima Jenis Asap Cair

Saputra

Komarayati

Gusmailina

2021

j.penelit.has.kehutan

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Beberapa tanaman seperti kakao (Theobroma cacao), alpukat (Persea americana), puspa (Schima wallichii), sengon (Falcataria mollucana) dan tarik angin (Usnea sp.) banyak ditanam di masyarakat untuk kebutuhan buah-buahan atau kayu. Secara periodik, masyarakat memanen jenis-jenis tersebut untuk dimanfaatkan kayunya atau peremajaan tanaman. Pada umumnya, sortimen kayu digunakan untuk konstruksi sederhana, atau dibakar. Selain teknik pembakaran konvensional untuk menghasilkan arang, ada produk lain yang dapat dihasilkan yaitu asap cair menggunakan teknik pembakaran dengan menambahkan kondensor untuk menghasilkan asap cair. Asap cair memiliki kandungan kimia organik dengan beragam manfaat. Studi ini bertujuan untuk menganalisis kandungan kimia organik jenis asap cair dari jenis kayu kakao, kayu alpukat, kayu puspa, kayu sengon dan kayu tarik angin. Kelima jenis material studi dikarbonisasi menggunakan reaktor pirolisis pada suhu 400°C. Asap cair didapat dengan cara kondensasi uap karbonisasi kelima jenis tersebut. Analisis kandungan kimia organik asap cair menggunakan kromatografi gas-spektrometer massa (Gas Chromatography Mass Spektophotometry, GCMS) Pirolisys Type QP2010 dan High Performance Liquid Chromatography (HPLC). Analisis GCMS menunjukkan bahwa asap cair kayu kakao memiliki konsentrasi kelompok asam tertinggi, yaitu 45,53%, sementara konsentrasi asam asetatnya adalah 31,81%. Kehadiran kelompok fenol tertinggi terdapat pada asap cair kayu alpukat sebanyak 56,86%, di mana konsentrasi senyawa fenol mencapai 41,92%. Kelompok asam dan fenol merupakan jenis senyawa yang terkandung pada asap cair dan memiliki manfaat yang luas.

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Aroma volatiles components of ‘Fuerte’ Avocado (Persea americanaMill.) stored under different modified atmospheric conditions

Cited by 9 publications

References 23 publications

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis

Komponen Kimia Organik Lima Jenis Asap Cair

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