Characterization of aroma potential of apricot varieties using different extraction techniques

Solís-Solís, H.M.; Calderón‐Santoyo, Montserrat; Schorr‐Galindo, Sabine; Luna‐Solano, Guadalupe; Ragazzo‐Sánchez, Juan Arturo

doi:10.1016/j.foodchem.2007.01.061

Cited by 62 publications

(49 citation statements)

References 22 publications

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“…This may be due to the high affinity of the SPME fiber to these compounds. The hereby obtained results are in agreement with those reported by Solís-Solís et al (2007). In a previous study (Majoros et al, 2008), 3-carane and d-limonene had been reported as aroma components of fresh and dried apricots.…”

Section: Methodssupporting

confidence: 93%

“…'Hacihaliloglu' was lower than those obtained for the others genotypes under study. According to Solís-Solís et al (2007), aroma of the apricots is not connected to the total concentration of volatile compounds, even though they impact on volatile fraction. Takeoka et al (1990) reported that the some volatile compounds, even if in low concentration level, have greater impact on apricot aroma.…”

Section: Resultsmentioning

confidence: 99%

“…Flavour is one of the most important aspects of fruit quality and helps for the determination of differences among varieties (Solís-Solís et al, 2007;Kaczmarska et al, 2015;Motalebipour et al, 2015). Aroma of variety takes uttermost importance for customers.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

İmrak

Küden

Yurtkulu

et al. 2016

Not Bot Horti Agrobo

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Turkey has rich wild apricot populations and all Turkish apricot cultivars were previously selected among wild apricots. On this background for apricot breeding, six new late flowering dried apricot genotypes were taken under study, along with wide spread cv. 'Hacihaliloglu'; all genotypes were examined in terms of volatile compounds using Headspace-Solid Phase Micro Extraction -Mass Spectrometry (HSSPME/GC/MS) techniques. The most important volatiles of apricot genotypes were aldehydes, alcohols, esters, terpenes, ketones and acids. Among these compounds, ethanol, hexanal, 3-carene, squalene, acetic acid, tetradecaonic acid, pentadecaonic acid, octadecaonic acid, n-hexadecaonic acid and 1-hdroxy-2-propanone were present in all genotypes studied at certain levels. In general, total concentrations of aroma compounds were higher in some promising genotypes under study than within 'Hacihaliloglu' cultivar, except total alcohol compound (53.33%). Volatile compounds, particularly esters, were the major contributors to fruity, floral and pleasant fruit flavours. The highest esters' compound contents were detected in 'N95' (9.2%) and 'N57' (2.18%) genotypes, while 'Hacihaliloglu' had 1.61% ester compounds. Lacton (γ-decalactone) was a key aroma compound of apricot. γ-decalactone was detected ranging between 0.4-1.13% in all genotypes, except cv. 'Hacihaliloglu'. The hereby obtained results showed that the volatile composition depended largely upon the apricot genotypes, moment of harvest, growing conditions and cultural applications that may all affect fruit quality. These results represent valuable starting points for apricot breeding programs.

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Section: Methodssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

İmrak

Küden

Yurtkulu

et al. 2016

Not Bot Horti Agrobo

View full text Add to dashboard Cite

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“…The comparison between the extraction techniques on apricot cultivars (Versari et al, 2002) showed that all the aforementioned techniques do not exclude each other, but, in fact, complement each other. SPE and LLE enable the extraction of glycosidically bound aromatic compounds, whereas SPME is more appropriate for the isolation of free aromatic compounds, especially esters, aldehydes, and alcohols (Solís-Solís et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

BACVONKRALJ¹,

Jug²,

Komel³

et al. 2014

Turk J Agric For

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Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically characterized. The aim of our study was to determine the impact of the stage of ripening, sample storage conditions, and type of fiber coating and extraction glassware on peach aroma compounds. The peach aroma components were extracted by headspace solid-phase microextraction (HS-SPME) and with the application of a specific fiber (DVB/CAR/PDMS fiber) that retained the main group of volatiles present in peaches. Artisan-made glassware that enabled bigger sample loads was used. It was found that its application provided a 3-fold higher extraction of aromatic compounds on average. Significant differences were also found when the same peach pulp was analyzed fresh or frozen (in liquid nitrogen or in the freezer at -16 °C). In fresh peaches, a higher amount of some alcohols and important esters was determined. Liquid nitrogen had a positive impact on hexanal and (E)-2-hexenal, whereas the storage of samples in the freezer had a major impact on most other aldehydes, as well as limonene. The study revealed the importance of sample preparation and storage on the overall aromatic profile of peaches.

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“…The degree of ripeness affects the production of volatiles from a diverse range of chemical groups such as alcohols, aldehydes, esters, terpenes and lactones (Guillot et al 2006;Greger, Schieberle 2007;Gokbulut, Karabulut 2012). Variation in the production of aroma compounds was previously reported to vary with the choice of cultivars (Gurrieri et al 2001;Solís-Solís et al 2007;Lo Bianco et al 2010 ) and the stage of maturity (Aubert, Chanforan 2007;González-Agüero et al 2009;Aubert et al 2010). Important differences were found in the concentrations of lactones and terpenic alcohols (Goméz, Ledbetter 1997;Botondi et al 2003).…”

mentioning

confidence: 97%

Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

Goliáš

Létal²,

Dokoupil

et al. 2013

Hort. Sci. (Prague)

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Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels of total soluble solids were found to be very similar. Ethylene as a parameter of ripening contributed to the resolution of cultivars in the over-ripe phase. On the other hand, fruit softening was not a useful parameter for distinguishing cultivars. 59 of volatiles were determined by the static headspace SPME gas chromatography with mass spectrometry and included 18 alcohols, 12 aldehydes, 10 esters, 11 terpenes, 5 lactones and 3 miscellaneous. Actually, the production of alcohols at ripe stage had almost been completed, since at the over-ripe stage they increased only slightly. Terpene levels were highest for the medium-late cultivars (Orangered, Velkopavlovická, Pinco, Silvercot and Leskora); they were predominantly limonene, α-terpineol and β-Ionone. The decrease in the concentration of terpenes in over-ripe fruit was statistically significant. There are six compounds (2-methylbutan-1-ol, 2-methylbutanal, n-hexylbutanoate, 3-methyl-3-methylbutyric acid, γ-caprolactone and γ-octalactone) which taken together can be used to distinguish the two different stages of maturity, ripe and over-ripe. The most abundant of these are γ-caprolactone and γ-octalactone, followed by 2-methylbutan-1-ol. If the volatiles from the cultivars used in this investigation are compared using cv. Bergeron as a standard, then only 10 are required to separate each variety at the over-ripe phase. Principal component analysis clearly separated the cvs Velkopavlovická and Bergeron from all the others, which probably reflects major differences in the production of volatiles and ethylene.Keywords: volatile compounds; ethylene; respiration rate; firmness; HP-SPME-GC-MS Optimum fruit quality depends upon a number of factors, including the fruit developmental stage at the point of harvest and the subsequent changes during the period of post-harvest maturation. Ripening to achieve optimum quality means that there must be good aroma development (Botondi et al.

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Characterization of aroma potential of apricot varieties using different extraction techniques

Cited by 62 publications

References 22 publications

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

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