Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain

Aurore, Guylène; Giniès, Christian; Ganou-Parfait, B.; Renard, Catherine M.G.C.; Fahrasmane, Louis

doi:10.1016/j.foodchem.2011.01.104

Cited by 49 publications

(30 citation statements)

References 18 publications

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“…is is in contrast with the findings of Vermeir et al [23] and Sonmezdag et al [13], where it was recorded that the aldehyde contents of naturally ripened banana were much higher than those of the artificially ripened banana. (E)-2-hexenal can be considered as the major aldehyde present in banana aroma and it is also consistent with earlier research work [13,22,24,25]. However, RA% of (E)-2hexenal was significantly low in naturally ripened samples when compared to treated samples.…”

Section: Aroma Volatilessupporting

confidence: 89%

Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

Maduwanthi

Marapana

2019

Journal of Food Quality

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The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.

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Section: Aroma Volatilessupporting

confidence: 89%

Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

Maduwanthi

Marapana

2019

Journal of Food Quality

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“…In many flowers and fruit, aroma and flavour compounds accumulate as non‐volatile glycosides (Loughrin et al ., ; Oka et al ., ; Cabrita et al ., ; Birtic et al ., ; Aurore et al ., ; Garcia et al ., ). Glycosidically bound compounds are often significantly more abundant than free volatile aglycones, making glycosides an important potential contributor to aroma and flavour.…”

Section: Introductionmentioning

confidence: 98%

Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols

et al. 2014

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SUMMARYGlycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyltransferases (UGTs) that mediate the transfer of an activated nucleotide sugar to acceptor aglycones. A screen of UGTs expressed in kiwifruit (Actinidia deliciosa) identified the gene AdGT4 which was highly expressed in floral tissues and whose expression increased during fruit ripening. Recombinant AdGT4 enzyme glycosylated a range of terpenes and primary alcohols found as glycosides in ripe kiwifruit. Two of the enzyme's preferred alcohol aglycones, hexanol and (Z)-hex-3-enol, contribute strongly to the 'grassy-green' aroma notes of ripe kiwifruit and other fruit including tomato and olive. Transient over-expression of AdGT4 in tobacco leaves showed that enzyme was able to glycosylate geraniol and octan-3-ol in planta whilst transient expression of an RNAi construct in Actinidia eriantha fruit reduced accumulation of a range of terpene glycosides. Stable over-expression of AdGT4 in transgenic petunia resulted in increased sequestration of hexanol and other alcohols in the flowers. Transgenic tomato fruit stably over-expressing AdGT4 showed changes in both the sequestration and release of a range of alcohols including 3-methylbutanol, hexanol and geraniol. Sequestration occurred at all stages of fruit ripening. Ripe fruit sequestering high levels of glycosides were identified as having a less intense, earthier aroma in a sensory trial. These results demonstrate the importance of UGTs in sequestering key volatile compounds in planta and suggest a future approach to enhancing aromas and flavours in flowers and during fruit ripening.

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“…In the GC‐O analysis, compounds were identified by the comparison of their linear retention indices (LRIs) with those obtained in GC‐MS analysis of extract and standards as well as with LRIs and odour qualities from Flavornet (http://www.flavornet.org) and Pherobase (http://www.pherobase.com) online data bases and literature …”

Section: Methodsmentioning

confidence: 99%

Characterization of odour active compounds in strawberry vinegars

Úbeda

Callejón

Troncoso

et al. 2012

Flavour & Fragrance J

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Odour‐active compounds in strawberry vinegars were determined by gas chromatography equipped with an olfactometer using the modified frequency (MF) technique. The initial strawberry substrate was also analysed showing that ethyl 2‐methylbutyrate, mesifurane, β‐damascenone, furaneol and γ‐decalactone were preserved during the double fermentation process, presenting high MF values. The final aromatic profile of strawberry vinegars is formed both by compounds from the substrate and by those formed during alcoholic and acetous fermentation. Due to their high MF, a total of 12 odour zones, identified as acetic, butyric and isovaleric acids, methional, 3‐nonen‐2‐one, 2‐phenylethanol, pantolactone + furaneol, p‐vinylguaiacol, sotolon, phenylacetic acid and vanillin, were considered as possible impact odorants of strawberry vinegars. Finally, all potential impact odorants with similar sensory descriptors were grouped into eight categories, these being: fruity, sweet, grassy, spicy, butter–lactic–cheesy, chemical, empyreumatic and miscellaneous. According to the MF percentage of these categories, grassy, fruity, sweet and spicy aroma seem to have the highest influence on the overall impression of strawberry vinegars. Copyright © 2012 John Wiley & Sons, Ltd.

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Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain

Cited by 49 publications

References 18 publications

Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols

Characterization of odour active compounds in strawberry vinegars

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