Authentication of key aroma compounds in apple using stable isotope approach

Strojnik, Lidija; Stopar, M.; Zlatić, Emil; Kokalj, Doris; Gril, Mateja Naglič; Ženko, Bernard; Žnidaršič, Martin; Bohanec, Marko; Boshkovska, Biljana Mileva; Luštrek, Mitja; Gradišek, Anton; Potočnik, Doris; Ogrinc, Nives

doi:10.1016/j.foodchem.2018.10.140

Cited by 16 publications

(12 citation statements)

References 21 publications

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“…Aroma is a complex mixture of many volatile compounds, and the amount and content of aroma substances showed different patterns among various apple cultivars [ 18 , 23 ]. In this study, differences were also observed in the total content of volatile compounds among the 40 apple cultivars, ranging from 2041.27 ± 120.36 μg/kg FW to 27,813.56 ± 2310.07 μg/kg FW ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Yang

Hao

Meng

et al. 2021

Foods

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Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was carried out using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified, including 47 esters, 12 aldehydes, 5 alcohols, 3 ketones, 1 acid and 10 others. Eight volatile compounds were common in all apple cultivars. Cultivar Changfu No. 2 contained the highest number of volatile compounds (47), while Qinyue contained the least (20). Honey Crisps had the highest volatile content, at 27,813.56 ± 2310.07 µg/kg FW, while Huashuo had the lowest volatile content, at 2041.27 ± 120.36 µg/kg FW. Principal component analysis (PCA) clustered the 40 apple cultivars into five groups. Aroma is cultivar-specific, volatile compounds of hexyl butyrate, hexyl 2-methylbutyrate and hexyl hexanoate, together with hexanal, (E)-2-hexenal, 1-hexanol, estragole and α-farnesene could be proposed for apple cultivar classification in the future.

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Section: Resultsmentioning

confidence: 99%

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Yang

Hao

Meng

et al. 2021

Foods

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“…Not all volatile compounds are important for characterizing the aroma profile of apples, but only a few of them contribute significantly to the fruit aroma (Strojnik et al., 2019). The OAV of 22 aroma compounds of each apple variety was compared by Z‐score in normalization method.…”

Section: Resultsmentioning

confidence: 99%

Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization

Yang

Zhao

Wang

et al. 2021

J. Food Process. Preserv.

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Finding an environmentally friendly way to utilize thinned young apple (TYA) fruits is of great interest in food industry since they were found rich in functional phytochemicals. Making TYA juice is an excellent way but very limited knowledge has been acquired. The juice‐making procedures optimization of a red‐fleshed and six varieties of TYA fruits were performed with/without steam sterilization before juicing, and the color index, phytochemicals particularly including phenolics and aromas were detailed characterized. Results showed that steaming sterilization of seven TYA were observed conducive to color stability and maintenance, higher sugar contents, comparable acid contents, but lower juice yield and total polyphenol in TYA juices. Moreover, similar polyphenol profiles were detected. Typical 22 aroma compounds were characterized with different profiles and trends in TYA juices. All these findings provide scientific basis for TYA juice making, and demonstrated that TYAs are of great value to develop seasoning juice products. Practical application Fruit thinning is a necessary measure to improve fruit quality in apple production. Thinned young apples can expand the fruit gap through thinning, which is convenient for fruit expansion.The abandoned TYAs in the orchard are posing a risk of environmental pollution, or become host of pathogens to accelerate the spread of fruit diseases. Moreover, discarding the TYAs is a waste of agricultural and food resource since the content of total extractable polyphenols in TYAs is as high as 10 times that in ripe apples. More optimization of processing techniques such as making juice were suggested to improve TYA utilization including the extraction of polyphenols, polysaccharides, and aromas. More food or cosmetics products are expected to be developed based on the TYA juices to improve the commercial value and find an environmentally friendly way to make use of the thinned young fruit.

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“…Much effort has also gone into developing isotopic methods to detect adulteration of natural products with synthetic compounds. Among them, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) seems to be the most specific and sophisticated method that can discriminate between natural and synthetic aromas based on the isotopic values of selected volatile organic compounds, VOCs [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. The use of GC-C-IRMS is the subject of a review by van Leeuwen et al [ 8 ] and a paper by Strojnik et al [ 26 ] in which the authors emphasise the importance of the relevant analytical conditions to obtain precise isotopic ratios.…”

Section: Introductionmentioning

confidence: 99%

“…Articles on determining the authenticity of fruit volatile organic compounds based on GC-C-IRMS are summarised in Appendix A ( Table A1 ). These studies cover, for example, raspberry [ 10 , 13 , 18 , 19 , 27 ], peach [ 7 , 11 , 23 , 25 ], strawberry [ 7 , 8 , 20 ], apple [ 16 , 25 , 28 ], nectarine [ 11 , 23 , 25 ], pineapple [ 7 , 9 ], and orange [ 15 , 25 ]. Many aromatic characteristics are shared between different fruits.…”

Section: Introductionmentioning

confidence: 99%

“…Among these aromatic substances, special attention is paid to those compounds that create a fruit’s characteristic aroma and are, therefore, likely to be falsified [ 29 , 30 ]. Studies looking at more than five different VOCs are scarce [ 7 , 12 , 16 , 20 , 22 ], and within those, only two address more than one fruit type [ 7 , 16 ]. In both studies, headspace solid-phase microextraction (HS-SPME) is used to extract the VOCs.…”

Section: Introductionmentioning

confidence: 99%

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Construction of IsoVoc Database for the Authentication of Natural Flavours

Strojnik

Hladnik

Weber

et al. 2021

Foods

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Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc—Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ13C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds.

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Authentication of key aroma compounds in apple using stable isotope approach

Cited by 16 publications

References 21 publications

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization

Construction of IsoVoc Database for the Authentication of Natural Flavours

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