Effect of methyl salicylate and methyl jasmonate pre-treatment on the volatile profile in tomato fruit subjected to chilling temperature

Baldwin

McCollum

et al. 2016

Foods

Self Cite

Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.

Section: Resultsmentioning

confidence: 99%

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Baldwin

McCollum

et al. 2016

Foods

Self Cite

“…As shown in Figure , tomato fruit is consisted of pericarp and inner tissue (Van de Poel et al, ). A great number of studies have reported the volatile compositions in the whole fruit or pericarp tissue (Bai et al, ; Baldwin et al, ; Maul et al, ; Wang, Baldwin, Plotto, et al, ; Wang, Baldwin, Yu, & Bai, ; Wang, Baldwin, Zhao, et al, ); however, our understanding on volatile profile in inner tissue and its contribution to tomato aroma is still rudimentary.…”

Section: Introductionmentioning

confidence: 99%

Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

Wang

Qian

et al. 2017

J Food Process Preserv

Self Cite

Numerous studies have reported the volatile profiles in the whole fruit or pericarp tissue of tomato (Solanum lycopersicum) fruit; however, information is limited on the volatile composition in the inner tissue and its contribution to tomato aroma. For this, the pericarps and inner tissues of "Moneymaker," "UglyRipe," and "FL 47" fruits were separated before volatile analysis. Result showed that the volatile profiles were quite similar between the pericarp and inner tissue, suggesting the inner tissues also have a contribution to overall aroma quality. Besides the difference in volatile profile among cultivars, a higher concentration of alcohols was observed in the inner tissues of tomato fruit in comparison with that in the pericarp, which was associated with higher levels of 3-methylbutanal, 2-methylbutanal, 3-methylbutanol, and 2-methylbutanol in the inner tissue. These results also imply that different sampling methods might impact tomato aroma quality, which needs further verification via sensory penal.

“…Volatile analysis was conducted by HS‐SPME‐GC‐MS, following Wang, Baldwin, Plotto, et al ()'s method. Frozen inner tissue was ground to powder under liquid nitrogen and 4.3 g of powder, together with 1.7 mL of saturated CaCl 2 solution were transferred to a 20‐mL vial and sealed with Teflon‐lined septa.…”

Section: Methodsmentioning

confidence: 99%

“…Tomato fruit is consisted of pericarp and inner tissue, including septa, columella, placenta, seeds, and locular gel (Van de Poel et al, ) (Figure ). Numerous studies have reported volatile profiles in tomato fruits based on measurement of the whole fruit or pericarp tissues (Bai et al, ; Baldwin, Plotto, Narciso, & Bai, ; Maul et al, ; Wang, Baldwin, & Bai, ; Wang, Baldwin, Plotto, et al, ). However, the contribution of inner tissue to tomato aroma is still unclarified and little is studied on the impacts of pre‐/postharvest handling practices on volatile profile in this tissue.…”

Section: Introductionmentioning

confidence: 99%

Responses of volatile compounds in inner tissues on refrigeration in full ripe tomatoes

Wang

2017

J Food Process Preserv

Self Cite

A 4‐day storage of tomato fruit in refrigerator, a common consumer practice in kitchens, would significant suppress the volatile production in pericarp; however, little is reported on volatile profile in inner tissues. In this study, red “FL 47” tomato fruits were stored at 5 °C or 20 °C for 4 days to simulate the major consumer storage types. Inner tissues were sampled immediately after treatments for volatile analysis. Although no visual chilling injury (CI) symptom was observed, refrigeration considerably suppressed the productions of aldehydes, nitrogen‐ and oxygen‐containing heterocyclic compounds, oxygen‐containing heterocyclic compounds, esters, and alcohols, including 10 abundant and/or important volatile compounds. Principal component analysis (PCA) and cluster analysis (CA) based on the results of chromatography‐mass spectrometer (GC‐MS) and electronic nose (e‐nose) analysis discriminated the volatile profiles between control and refrigerated fruit, which indicated that volatiles in inner tissue, another contribution to tomato aroma, also altered by refrigeration, and confirmed that refrigeration was not recommended to consumers. Practical applications Due to their characteristic aroma and taste, tomato fruit which is consisted of pericarp and inner tissues is one of the widely grown and consumed fruit in the world. A 4‐day refrigeration of tomato fruit is a common consumer practice in home kitchens; however, little is reported on the impact of such practice on aroma quality in inner tissues. This study provided valuable information on volatile profile in inner tissue of red “FL 47” tomato fruit and the aroma change in this tissue after 4‐day refrigeration.