�ber die Biogenese von Aromastoffen bei Pflanzen und Fr�chten IV. Mitteilung Bildung der Aromastoffe des Apfels im Verlauf des Wachstums und bei der Lagerung

Drawert, F.; Heimann, W.; Emberger, R.; Tressl, Roland

doi:10.1007/bf01387242

Cited by 33 publications

(14 citation statements)

References 14 publications

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“…Volatiles can be classified as ''primary'' or ''secondary'', indicating whether they are present in intact fruit tissue or produced as a result of tissue disruption (Drawert et al 1969). It should be pointed out that analysis of volatiles from either intact or disrupted fruit tissues will influence the aroma profiles and final aroma interpretation.…”

Section: Aroma Volatile Compounds In Fruitmentioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

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Section: Aroma Volatile Compounds In Fruitmentioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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“…Use of buffered methanol was based on the work of Drawert et al (1969) and had the advantage of immediately inactivating the natural enzymes in the onions, making a pasteurization step (Gorin, 1973) unnecessary. The same recoveries were obtained by the "admixture technique" (Boehringer Mannheim GmbH, Biochemica, 1976/77b).…”

Section: Preparation Of Onion Powdersmentioning

confidence: 99%

Enzymic and high-pressure liquid chromatographic estimation of glucose, fructose, and sucrose in powders from stored onions

Gorin¹

1979

J. Agric. Food Chem.

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“…Young fruitlets of some apple varieties release similar volatiles to leaves (Drawert et al, 1969), so this may explain the close similarity in numbers of insects found in leaf-leaf or leaf-fruitlet nests. Nests with both walls offering these parameters were even more readily colonized (Experiments 1 and 2).…”

Section: [] E Postvittanamentioning

confidence: 93%

“…Cool-stored fruit were used because of the probability of higher release of a range of fruit volatiles (Drawert et al, 1969). Cool-stored cv.…”

Section: Experiments 3 Leaf and Sphere Contact With Odors Itmentioning

confidence: 99%

Behavioral responses of leafroller larvae to apple leaves and fruit

Suckling¹,

Ioriatti²

1996

Entomologia Exp Applicata

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Larvae of Epiphyas postvittana and Planotortrix octo were released onto branches cut from apple trees, and allowed to colonize a range of types of artificial nests. Both species exhibited similar strong preferences for nests comprising leaf-leaf or leaf-fruitlet combinations, followed by nests comprising leaf-plastic leaf, leaf-plastic fruitlet or plastic leaf-fruitlet combinations. Nests involving fresh plant material alone (shoot, fruitlet or leaf alone) were also colonized to a lesser extent, but no larvae were found on nests consisting of plastic leaves or fruitlets alone or in combinations of the two. In another experiment, more E. postvittana larvae colonized nests with leaf and fruitlet combinations, compared to leaf and glass ball, or leaf and treated wax ball combinations, where the wax had been in contact with fresh apples or fruitlets. Choice tests, conducted using larval traps, showed that larvae were caught in traps baited with odors collected and released by wax which had been in contact with mature apples and leaves. Chloroform extracts from apple skin also caught larvae in choice tests. These results suggest that both physical and chemical cues are important to leafroller larval establishment.

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�ber die Biogenese von Aromastoffen bei Pflanzen und Fr�chten IV. Mitteilung Bildung der Aromastoffe des Apfels im Verlauf des Wachstums und bei der Lagerung

Cited by 33 publications

References 14 publications

Flavour volatile production and regulation in fruit

Flavour volatile production and regulation in fruit

Enzymic and high-pressure liquid chromatographic estimation of glucose, fructose, and sucrose in powders from stored onions

Behavioral responses of leafroller larvae to apple leaves and fruit

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