Character impact odorants from Brassicaceae by aroma extract dilution analysis (AEDA): Brassica cretica and Brassica insularis

Breme, Katharina; Langle, Stéphane; Fernández, Xavier; Meierhenrich, Uwe J.; Brevard, Hugues; Joulain, Daniel

doi:10.1002/ffj.1912

Cited by 12 publications

(2 citation statements)

References 18 publications

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“…An unusual discovery was the identification of 3-(methylthio)-propanenitrile. Isothiocyanates and nitrile compounds are rarely found identified in fruits and are mainly reported in the Brassicaceae family [ 90 ]. The formation of 3-(methylthio)-propanenitrile is based on the enzymatic hydrolysis of the thioglucoside bond of 2-(methylthio)-ethyl glucosinolate by myrosinase, which has been previously identified in cantaloupe [ 91 ].…”

Section: Muskmelon ( Cucumis Melo )mentioning

confidence: 99%

Volatile sulfur compounds in tropical fruits

Cannon

2018

Journal of Food and Drug Analysis

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Global production and demand for tropical fruits continues to grow each year as consumers are enticed by the exotic flavors and potential health benefits that these fruits possess. Volatile sulfur compounds (VSCs) are often responsible for the juicy, fresh aroma of tropical fruits. This poses a challenge for analytical chemists to identify these compounds as most often VSCs are found at low concentrations in most tropical fruits. The aim of this review is to discuss the extraction methods, enrichment techniques, and instrumentation utilized to identify and quantify VSCs in natural products. This will be followed by a discussion of the VSCs reported in tropical and subtropical fruits, with particular attention to the odor and taste attributes of each compound. Finally, the biogenesis and enzymatic formation of specific VSCs in tropical fruits will be highlighted along with the contribution each possesses to the aroma of their respective fruit.

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Section: Muskmelon ( Cucumis Melo )mentioning

confidence: 99%

Volatile sulfur compounds in tropical fruits

Cannon

2018

Journal of Food and Drug Analysis

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“…This term is formed by combining the terms apple, quince, honey, bitter almond, candied fruits, vinegar and cauliflower, all of them related to oxidation or evolution processes often linked to the formation of aldehydes such as acetaldehyde which supplies ripe apple notes (Azzara and Campbell 1992), methional, which is related to the raisin (San Juan et al. 2011) and cauliflower aromas (Breme et al. 2009), phenylacetaldehyde, responsible for honey‐like notes (Ferreira et al.…”

mentioning

confidence: 99%

Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

Sáenz-Navajas

González-Hernández

Campo

et al. 2012

Australian Journal of Grape and Wine Research

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Background and Aims: Research aimed to define the olfactory sensory spaces of Spanish red wines from different price segments and to determine relationships between sensory descriptors and quality as evaluated by experts. Methods and Results: A trained panel using a frequency of citation method assessed the orthonasal sensory characteristics of 96 Spanish wines belonging to three price segments (premium; high standard; low standard). Eleven robust sensory terms were built by combining similar terms using statistical criteria. A panel of experts consistently assessed quality. Negative aroma profiles, some of them very skewed, were identified in the different sets with ‘animal’, ‘undergrowth’, ‘vegetal’, ‘dried fruit’ or ‘evolved/oxidized’ notes. While skewed aroma profiles were not necessary for achieving low quality, the role of some terms was highly dependent on the category. ‘Dried fruit’ was positive in premium wines and negative in the other categories, in which its role was played by ‘berry’. The low standard wines had to be segmented into wooded and unwooded samples to find clear relationships with quality. Satisfactory models for quality could be built in all segments. Conclusions: Orthonasal aroma can explain wine quality. The sensory pair ‘woody/animal’ was confirmed as the most relevant and influential for wine quality. The role of the other terms depended on the category. Oxidation‐related attributes are particularly detrimental to younger wines. Significance of the Study: The results provide a reliable and complete sensory database. They identified aroma profiles related to quality, provided an insight into the hierarchies of terms and provided information that will assist in the identification of the aroma chemicals potentially involved.

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Flavor and Sensory Characteristics of Vegetables

Ong

Liu

2010

Handbook of Vegetables and Vegetable Processing

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Character impact odorants from Brassicaceae by aroma extract dilution analysis (AEDA): Brassica cretica and Brassica insularis

Cited by 12 publications

References 18 publications

Volatile sulfur compounds in tropical fruits

Volatile sulfur compounds in tropical fruits

Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements

Flavor and Sensory Characteristics of Vegetables

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