Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers

Cuevas, Francisco Julián; Moreno-Rojas, José Manuel; Arroyo, F. T.; Daza, A.; Ruiz‐Moreno, María José

doi:10.1016/j.foodchem.2015.12.049

Cited by 36 publications

(26 citation statements)

References 25 publications

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“…Furthermore, changes in its amounts after processing are only recorded after long term exposure to oxidation procedures (Valdés et al 2015), while light roasting does not significantly change the presence of a-pinene in almonds (Lee et al 2014;Xiao et al 2014). For the other terpene detected in some of the samples, limonene, compound with orange-like and fruity odour (Cuevas et al 2016), that had been found in four of the studied cultivars (cvs. Amendoão, Ferragnès, Glorieta, and Molar), when raw, was present in all except one, in which it completely disappeared (cv.…”

Section: Changes In Volatile Compounds During Roastingmentioning

confidence: 83%

“…Its odour descriptors include honey-like scent, harsh, and hawthorn (Krist et al 2004). By other hand, decanal, described has having aldehyde-like, fruity, soapy odour (Cuevas et al 2016), is a product of the oxidation of oleic acid (Frankel 1982). Although it has been found in oil of raw almonds (Sanahuja et al 2011), its occurrence is normally associated to oxidation processes (Valdés et al 2015), either by heat (Lee et al 2014;Xiao et al 2014).…”

Section: Changes In Volatile Compounds During Roastingmentioning

confidence: 99%

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Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

et al. 2019

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In almonds, volatile compounds are major contributors to flavour, being scarce the current knowledge about their volatile profile. Hence, this work intended to characterize the volatile profile, using headspace solidphase microextraction and gas chromatography-mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès and Glorieta). Overall, 35 compounds were identified, with major chemical classes being alcohols and aldehydes. In raw fruits, benzaldehyde and 3-methyl-1-butanol were key compounds, with roasting changing volatile profiles, increasing release of compounds, with predominance of hexanal and benzaldehyde. Cultivars Glorieta and Molar didn't show significant increase in aldehyde content after roasting, which may indicate higher resistance to heat-caused oxidation. The use of linear discriminant analysis and principal components analysis permitted the recognition of patterns in the volatile profiles, that can be useful for cultivars identification. This work allowed the characterization and monitoring changes caused by roasting of volatile components of less studied almond cultivars, identifying some that can withstand roasting procedures with reduced formation of compounds associated with off-flavours.

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Section: Changes In Volatile Compounds During Roastingmentioning

confidence: 83%

Section: Changes In Volatile Compounds During Roastingmentioning

confidence: 99%

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

et al. 2019

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“…The application of a dual criterion, based on the univariate and multivariate analysis, allows the identification of potential volatile markers for different regions [ 39 ]. In our model, the potential volatile markers (see Table 3 ) were identified based on the variable importance in the projection values (VIP > 1.50) and on the category from one-way ANOVA (significant level P<0.01).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

et al. 2018

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In the present work, a novel infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was developed for rapid determination of the volatile components in green tea. The extraction parameters such as fiber type, sample amount, infrared power, extraction time, and infrared lamp distance were optimized by orthogonal experimental design. Under optimum conditions, a total of 82 volatile compounds in 21 green tea samples from different geographical origins were identified. Compared with classical water-bath heating, the proposed technique has remarkable advantages of considerably reducing the analytical time and high efficiency. In addition, an effective classification of green teas based on their volatile profiles was achieved by partial least square-discriminant analysis (PLS-DA) and hierarchical clustering analysis (HCA). Furthermore, the application of a dual criterion based on the variable importance in the projection (VIP) values of the PLS-DA models and on the category from one-way univariate analysis (ANOVA) allowed the identification of 12 potential volatile markers, which were considered to make the most important contribution to the discrimination of the samples. The results suggest that IRAE-HS-SPME/GC-MS technique combined with multivariate analysis offers a valuable tool to assess geographical traceability of different tea varieties.

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“… & the ripening stage is not specified in the literature; ND, not detected; a Aubert et al., 2014 ; b Zhu and Xiao, 2019 ; f Cuevas et al., 2016 ; g Pino and Quijano, 2012 ; h Chai et al., 2012 ; p Guichard and Souty, 1988 ; q Aubert and Chanforan, 2007 ; r Gómez et al., 1993 ; v Hayaloglu and Demir, 2015 ; w Vavoura et al., 2015 . …”

Section: Stone Fruits As a Source Of Phytochemicals: A Description Ofmentioning

confidence: 99%

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

et al. 2020

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Phytochemicals or secondary metabolites present in fruit are key components contributing to sensory attributes like aroma, taste, and color. In addition, these compounds improve human nutrition and health. Stone fruits are an important source of an array of secondary metabolites that may reduce the risk of different diseases. The first part of this review is dedicated to the description of the main secondary organic compounds found in plants which include (a) phenolic compounds, (b) terpenoids/isoprenoids, and (c) nitrogen or sulfur containing compounds, and their principal biosynthetic pathways and their regulation in stone fruit. Then, the type and levels of bioactive compounds in different stone fruits of the Rosaceae family such as peach ( Prunus persica ), plum ( P. domestica , P. salicina and P. cerasifera) , sweet cherries ( P. avium ), almond kernels ( P. dulcis , syn. P. amygdalus ), and apricot ( P. armeniaca ) are presented. The last part of this review encompasses pre- and postharvest treatments affecting the phytochemical composition in stone fruit. Appropriate management of these factors during pre- and postharvest handling, along with further characterization of phytochemicals and the regulation of their synthesis in different cultivars, could help to increase the levels of these compounds, leading to the future improvement of stone fruit not only to enhance organoleptic characteristics but also to benefit human health.

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Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers

Cited by 36 publications

References 25 publications

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

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