Biogenesis of aroma compounds

Siegmund, Britta

doi:10.1016/b978-1-78242-103-0.00007-2

Cited by 20 publications

(17 citation statements)

References 74 publications

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“…The World Health Organization recommends fresh fruit consumption (Liato, 2017;Siegmund, 2015) due to their positive impact on human health (Stojanović et al, 2017), by contributing to minerals, vitamins and polyphenols that help to maintain the health of the human body. Over time, fresh fruit and vegetables change their biochemical composition, as they are living organisms that breathe and sweat (Oltenacu et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…), known for its distinctive sour and astringent taste (Dehghannya, 2018;Karar, 2014) and also apples and pears belong to the subfamily Pomoideae, family Rosaceae and they are the most common cultivated and consumed climacteric fruit in the temperate zone (Stojanović et al, 2017). Liato (2017), Siegmund (2015), and Corollaro (2014) said that consumer acceptability and consumption of fruits depends on quality indicators of the fruit like texture, crispness (Cortellino et al, 2017) and firmness (Costa et al, 2011), but a very important decision factor it is also their price (Harker et al, 2008). Storage for extended periods time affect fruit firmness over time.…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

Bezdadea-Catuneanu

Bădulescu

Stan

et al. 2018

“Agriculture for Life, Life for Agriculture” Conference Proceedings

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The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO2content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO2 (control).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

Bezdadea-Catuneanu

Bădulescu

Stan

et al. 2018

“Agriculture for Life, Life for Agriculture” Conference Proceedings

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“…This way, their presence in the dried and unfermented cocoa seems reasonable and in alignment with the findings of previous investigations. 15,33 Furthermore, they have also been reported to be generated during the Strecker reaction in the presence of oxygen. 34 Even though the drying temperature after incubation…”

mentioning

confidence: 99%

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Schlüter

Hühn

Kneubühl

et al. 2019

J. Agric. Food Chem.

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The aroma properties of cocoa nibs obtained by applying a novel postharvest treatment were investigated using methods of the molecular sensory science approach, i.e., solvent extraction and solvent-assisted flavor evaporation, aroma extract dilution analysis (AEDA), stable isotope dilution analysis, calculation of odor activity values (OAVs), and orthonasal sensory evaluation; those properties were then compared to the unfermented and dried raw material and a traditionally fermented sample of the same harvest. For the treatment, unfermented and dried cocoa nibs were, first, rehydrated with lactic acid and ethanol solution to adjust the pH value to 5.1 and, second, incubated under aerobic conditions for 72 h at 45°C and subsequently dried. This treatment was used to induce enzymatic reactions within the cotyledon matrix, which also occur inside the bean during microbial fermentation of the surrounding fruit pulp. The results of the AEDA showed that many of the key aroma compounds found in fermented and dried cocoa increased during the incubation treatment. Especially some "fruity" esters were found with an equal or even higher flavor dilution (FD) factor in the incubated sample compared to the fermented sample, whereas the fermented sample showed high FD factors for "pungent, sour" and "sweaty" acids, such as acetic acid and 2and 3-methylbutanoic acids. The quantitative data and calculated OAVs for the samples supported the findings of the AEDA, underlining the potential of this approach as a controllable and reproducible alternative postharvest treatment.

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“…The C6 aldehydes are generally considered to be products of fatty acid oxidation through the lipoxygenase pathway [ 46 ]. Like in cucumber and tomato, C6 aldehydes are important flavor compounds in blueberries, regardless of whether they are generated by oxidation [ 21 , 47 ].…”

Section: Discussionmentioning

confidence: 99%

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Yan

Pan

et al. 2020

Foods

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The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

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Biogenesis of aroma compounds

Cited by 20 publications

References 74 publications

The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

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