Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

Taiti, Cosimo; Pandolfi, Camilla; Caparrotta, Stefania; Dei, Matilde; Giordani, Edgardo; Mancuso, Stefano; Nencetti, V.

doi:10.1007/s00217-019-03377-y

Cited by 7 publications

(5 citation statements)

References 52 publications

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“…The amount of RAT in the plum fruits of the introduction FLA 3-3 for the year 2014, were lower than those obtained by TAITI et al (2019) in all cultivars already mentioned above, with values ranging from 10 to 32.45 for cultivars Laroda and Settembrine, respectively.…”

Section: Resultscontrasting

confidence: 54%

“…They are also differentiated by the colour, size and shape of the fruits, the Japanese plum varies its color between shades of yellow, red, purple, blue and black, having large fruits of rounded oblate shape. At the same time, the European one presents a paler colouration of its fruits, ranging from yellow-green to blue-violet, with medium size and elliptical shape (TAITI et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of a Florida plum introduction (USA) in Southern Brazil

et al. 2022

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Stone fruit cultivation is an alternative income for rural producers in Brazil, mainly for the southern region. In the specific case of plums, the lack of varieties adapted to the climatic conditions of this region is an obstacle that the research needs to resolve. In this context, the work aimed to evaluate the behaviour of the Japanese plum genotype FLA3-3 from the breeding program of the University of Florida (USA) in Ponta Grossa, Parana, Brazil, during the years 2013, 2014 and 2015. The experimental design used was entirely random. Twenty plants of the genotype under study were used, each one being a repetition. The characteristics evaluated in the field were the flowering and fruiting cycles according to the plant phenology. Physical analyzes of the fruits were carried out in the laboratory: average mass (pulp and seeds) and diameter and chemical analyze: total soluble solids, total titratable acidity and ratio. The results confirm that the genotype is precocious and the fruit harvest begins in October / November. It is adapted to the climatic condition of the municipality of Ponta Grossa, Parana, Brazil, in addition to presenting fruits within the commercial standards sought by producers and consumers. It is a viable alternative for rural producers in the region.

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Section: Resultscontrasting

confidence: 54%

Section: Introductionmentioning

confidence: 99%

Characterization of a Florida plum introduction (USA) in Southern Brazil

et al. 2022

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“…Numerous studies have employed sensory evaluation tests to investigate aroma properties in different types of fruits. For example, Hayaloglu et al analyzed the phenolic compounds and sensory characteristics of 12 sweet cherry varieties [ 41 ], while Taiti et al studied traditional and innovative Japanese plum cultivars grown in Italy [ 42 ]. Hernandez et al explored the nutritional composition and sensory profile of Spanish jujube fruits [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS

et al. 2023

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To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work.

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“…In summary, the volatile substances detected in the plum fruits of the three varieties contained 14 classes of substances, including terpenoids, esters, ketones, alcohols, aldehydes, hydrocarbons, phenols, and acids, among which terpenoids were the most dominant component, followed by heterocyclic compounds and esters again. The results of previous studies showed that the main volatile compounds in plum fruits were aldehydes, esters, and ketones [20,21]; these findings may be related to the varieties of plum fruits and the different detection methods. In terms of individual volatile compounds, there were 34 compounds with high relative content >1.00%, as shown in Table 3, including 13 terpenoids, 6 heterocyclics, 4 aromatic hydrocarbons, 2 alcohols, 2 hydrocarbons, 3 aldehydes, 3 esters, and 1 phenol.…”

Section: Analysis Of Volatile Content Of Plum Fruits Of Different Var...mentioning

confidence: 99%

Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique

Zhang,

Zhu,

Lin

et al. 2023

Horticulturae

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To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum fruits were analyzed using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results demonstrated that a total of 938 volatile compounds were identified in three plum fruits, including 200 terpenoids, 171 esters, 116 heterocyclic compounds, 89 hydrocarbons, 82 ketones and alcohols, 63 aldehydes, 54 aromatic hydrocarbons, 21 amines, 18 acids, 17 phenols, 10 nitrogenous compounds, 7 sulfur compounds, and other compounds, 470 of which were common to all the cultivars. Moreover, 704, 691, and 704 volatile substances were detected, respectively, in the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum, with terpenoids, esters, and heterocycles as the main compounds, accounting for 62.12~72.03% of the volatile compounds. The results of principal component analysis (PCA) and cluster analysis (CA) illustrated that the ‘Fengtang’ plum and ‘Cuihong’ plum were similar in terms of volatile compounds; the ‘Kongxin’ plum compounds were different from those in the other cultivars. Orthogonal partial least squares discriminant analysis was performed, revealing the typical volatile compounds that differed among the plum fruits of the different varieties; thus, the three plum fruits could be better distinguished. These results can provide a theoretical basis for the studies of plum fruit flavor, quality, and geographical origin identification.

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Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

Cited by 7 publications

References 52 publications

Characterization of a Florida plum introduction (USA) in Southern Brazil

Characterization of a Florida plum introduction (USA) in Southern Brazil

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS

Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique

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