Comparison of the volatile compounds of fresh and dried apricot fruits by GC-MS measurements

Majoros, E.; Csóka, Mariann; Amtmann, Mária; Korány, K.

doi:10.1556/aalim.37.2008.2.12

Cited by 6 publications

(2 citation statements)

References 9 publications

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“…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. These compounds were also detected in the current study.…”

Section: Methodssupporting

confidence: 93%

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%

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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“…The same was noticed in case of 3‐methyl butanal ( 47 ), 2‐methyl butanal ( 48 ), pentanal ( 49 ), ( E )‐2‐pentenal ( 50 ), hexanal ( 7 ), nonanal ( 14 ) and 5‐hydroxymethyl‐2‐furancarboxaldehyde‐( 61 ), where the differences between treatments were not confirmed. The number of identified aldehydes increased markedly during thermal drying (Tables S3 and S4); this phenomena was expected and reported also for plums and apricots (Sabarez et al ., 2000; Majoros et al ., 2008). In non‐treated dried samples (Table S4), some aldehydes were identified, which were not found in pre‐treated dried figs: ( Z )‐2‐heptenal, ( 51 ), 5‐methyl‐2‐furancarboxaldehyde, ( 52 ) and 5‐(hydroxymethyl)‐2‐furancarboxaldehyde, ( 61 ).…”

Section: Resultsmentioning

confidence: 99%

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Mujić

Kralj²,

Jokić

et al. 2012

Int J of Food Sci Tech

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Summary The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and dried figs (DF) (dark variety Petrovača Crna) was characterised by HS–SPME followed by GC–MS. Figs were dried in a pilot plant cabinet dryer using different pre‐treatments to preserve the dried fruit: sulphuring and immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of thin‐layer drying models to whole figs was investigated. Fresh figs and fresh figs frozen in liquid nitrogen differed mainly in the amount of aldehydes. The highest abundance of volatile compounds in dried figs was found in figs pre‐treated with sulphur dioxide and the control, compared to samples immersed in the acid solutions. Preservation was the most successful for the group of terpenes and terpenic compounds, quite good for some esters and ketones, whereas aldehydes were not affected by the used pre‐treatment.

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Current Awareness in Phytochemical Analysis

2008

Phytochemical Analysis

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley &Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of phytochemical analysis. Each bibliography is divided into 13 sections: 1 Reviews; 2 General; 3 Nucleic Acids; 4 Amino Acids, Proteins &Enzymes; 5 Carbohydrates; 6 Lipids; 7 Secondary Products; 8 Growth Regulators; 9 Industrially‐Important Products; 10 Toxins/Allergens; 11 Pigments; 12 Vitamins; 13 Others. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted.

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Comparison of the volatile compounds of fresh and dried apricot fruits by GC-MS measurements

Cited by 6 publications

References 9 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

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Current Awareness in Phytochemical Analysis

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