Aromas and Flavours of Fruits

Gonçalves, Berta; Oliveira, Ivo; Bacelar, Eunice; Morais, Maria Cristina; Aires, Alfredo; Cosme, Fernanda; Ventura-Cardoso, Jorge; Anjos, Rosário; Pinto, Teresa

doi:10.5772/intechopen.76231

Cited by 15 publications

(19 citation statements)

References 118 publications

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“…According to Ferreira et al (2009) and Gonçalves et al (2018) compounds such as ethyl acetate, ethyl butyrate and methyl anthranilate are really crucial to characterize the apples aroma, means that cold treatment gives better yield in ester content in compare to hot enzyme treatment. Also, it can be seen that are some differences between apple cultivar used in cold treatment.…”

Section: Resultsmentioning

confidence: 99%

“…AAT catalyzes the transfer of an acyl moiety from acyl-CoA onto the corresponding alcohol to form an ester (Fellman & Mattheis, 1995). About 20 of volatile compounds are really crucial to characterize the apples aroma such as, acetaldehyde, ethyl acetate, ethyl butanoate, ethyl methyl propanoate, 2-methyl butanol, 2-methyl butyl acetate, butyl acetate, hexyl acetate, ethyl butyrate, methyl anthranilate, and ethyl 2-methyl butyrate, hexyl butanoate, hexyl hexanoate, (E)-2-hexenal, (Z)-2-hexenal (Holland et al, 2005;Ferreira et al, 2009;Gonçalves et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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The influence of cultivar and enzyme treatment on the aroma complex of apple juice

Akagić¹,

Spaho²,

Žuljević³

2021

Food Sci. Technol

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This paper aims to determine the influence of a cultivar (Golden delicious and Granny Smith) and enzyme treatments (hot and cold) on the aroma complex of clear apple juice. While the composition of aromatic components of the juice was determined by Gas Chromatography Mass Spectrometry (GC/MS) technique, a panel of 24 semi trained evaluators carried out sensory analysis. There are certain differences in the identified aromatic compounds of juice produced of these two apple cultivars. The most abundant aromatic compounds of apple juice were esters and aliphatic alcohols. Juice made from Granny Smith are determinated with higher content of 2-methylbutyl acetate (isoamyl acetate), hexyl acetate, hexyl butanoate, butyl butanoate, butyl acetate, pentyl acetate and butyl propanoate. It is possible to connect enzymatic treatments with some of the esters. Three esters such as1-(1.1-Dimethylethyl)-2-methyl-1.3-propanediyl 2-methylpropanoate, methyl dihydrojasmonate and ethyl butanoate are specific for the hot enzyme treatment. Cold depectinization processes could be recommended for the juice industry because this treatment better protects aromatic compounds. The panellist preferred apple juice of Granny Smith with flavours which stand for the typical aroma of ripe apples.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The influence of cultivar and enzyme treatment on the aroma complex of apple juice

Akagić¹,

Spaho²,

Žuljević³

2021

Food Sci. Technol

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“…However, most of the time, many of these horticultural crops fail to achieve top nutritional and flavour characteristics [ 3 ]. Increasing horticultural crops’ flavour by breeding is still not an easy task, due to the multitude of factors that affect the synthesis of volatile and nonvolatile compounds responsible for flavour attributes such as climate, cultural practices, agricultural practices (organic vs. conventional), and pre- and postharvest processing operations [ 4 ]. Additionally, the astringency, dryness, viscosity, heat, coolness, prickling, and pain, often referred to as the “texture” of foods, can affect the flavour of vegetables and medicinal and aromatic plants (MAPs) [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Pinto

Aires

Cosme

et al. 2021

Foods

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Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.

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“…In addition, ADH also plays a vital role in catalyzing the synthesis of aromatic substances in plants, which involves the selective conversion of short linear alcohols and aldehydes to synthesize aromatic precursors. The process is regulated by amines such as ethylene [19][20][21]. ADH or ADH-like genes have been identified in certain plants such as mango (Mangifera indica),, Arabidopsis (Arabidopsis thaliana),, melon (Cucumis melo),, tomato (Solanum lycopersicum),, and grape (Vitis vinifera) [22][23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

“…Alcohol and aldehyde substances form primary components of aromas in fruits and so these compounds are vital to fruit quality traits. The production of aromatic compounds has been investigated superficially in grape, apple, tomato, apricot, and peach [19,26,[31][32][33][34][35] [37], peach (Prunus persica) [38], sweet cherry (Prunus avium) [39], black raspberry (Rubus occidentalis) [40], strawberry (Fragaria vesca) [41,42], Japanese apricot (Prunus mume) [43], and European pear (Pyrus communis) [44,45]. These genomic resources lay a foundation for performing comparative analyses of the ADH gene family among different Rosaceae fruit species.…”

Section: Introductionmentioning

confidence: 99%

Recurrent single-gene duplication drives the expansion and expression diversification of the ADH gene family in pear and other Rosaceae species

Zhang¹,

Zeng²,

Qiao³

et al. 2019

Preprint

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Background Alcohol dehydrogenases (ADHs) are essential to plant growth and the formation of aromatic compounds in fruits. However, the evolutionary history and characteristics of ADH gene expression remain largely unclear in Chinese white pear ( Pyrus bretschneideri ) and other fruit species from the family Rosaceae.Results In this study, 464 ADH genes were identified in eight Rosaceae fruit species and 68 of the genes were from pear. Based on the analyses of phylogeny and conserved motifs, the pear ADH genes were classified into four subgroups (I, II, III, and IV). The chromosomal distribution of the genes was found to be uneven and numerous clusters of physically linked ADH genes were detected. Frequent single-gene duplication events were found to have contributed to the formation of ADH gene clusters and the expansion of the ADH gene family in these eight Rosaceae species. Purifying selection was the major force in ADH gene evolution. The younger genes derived from tandem and proximal duplications had evolved faster than those that derived from other types of duplication. RNA-sequencing and quantitative-real time-PCR analysis revealed that the expression levels of three ADH genes were closely correlated with the content of aromatic compounds that are found during fruit development.Conclusion Comprehensive analyses were conducted in eight Rosaceae species and 464 ADH genes were identified. The results of this study provide new insights into the evolution and expression characteristics of ADH family genes in pear and other Rosaceae species.

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Aromas and Flavours of Fruits

Cited by 15 publications

References 118 publications

The influence of cultivar and enzyme treatment on the aroma complex of apple juice

The influence of cultivar and enzyme treatment on the aroma complex of apple juice

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Recurrent single-gene duplication drives the expansion and expression diversification of the ADH gene family in pear and other Rosaceae species

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