Influence of volatile compounds on flavour of selected cultivars of gooseberry

Vítová, Eva; Sůkalová, Kateřina; Mahdalová, Martina; Butorová, Lenka; Matějíček, A.; Kaplan, J.

doi:10.1007/s11696-017-0184-x

Cited by 3 publications

(2 citation statements)

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“…The choice of the cultivar to grow and its link to flavour and how chemical components in the plant tissue are expressed are connected to genetic backgrounds [99]. Indeed, recent works comparing cultivars of sweet cherry [100], peach [101], gooseberry [102], fig [103] or pear [104], to cite a few, show how genetic backgrounds can influence chemical composition and ultimately flavour, recognised by sensory evaluation. However, although genetics have a major role when determining the flavour of freshly harvested fruits, the gene expression can be modified by pre-and postharvest factors [105] (Figure 3), as recently reported for peach [106].…”

Section: Generation Of Aromas and Flavoursmentioning

confidence: 99%

Aromas and Flavours of Fruits

Gonçalves¹,

Oliveira²,

Bacelar³

et al. 2018

Generation of Aromas and Flavours

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Aromas and flavours play an important role in horticultural crops' quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavour quality. Indeed, consumers have the perception that fruit aromas and flavours have declined in the last years. Attention is given nowadays not only to flavoured compounds but also to compounds with antioxidant activity such as phenolic compounds. Fruit flavour is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics, and hundreds of volatile compounds contribute to the fruit flavour. However, flavour and aroma depend on the variety, edaphoclimatic conditions, agronomical practices and postharvest handling. This chapter reviews the aromas and flavours of the most important fruits and discusses the most recent advances in the genomics, biochemistry and biotechnology of aromas and flavours.

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Section: Generation Of Aromas and Flavoursmentioning

confidence: 99%

Aromas and Flavours of Fruits

Gonçalves¹,

Oliveira²,

Bacelar³

et al. 2018

Generation of Aromas and Flavours

View full text Add to dashboard Cite

show abstract

Section: Generation Of Aromas and Flavoursmentioning

confidence: 99%

Generation of Aromas and Flavours

2018

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received her BSc degree in Oenology, a Masters degree in Genetics and a Ph.D. degree in Microbiology from the University of Trás-os-Montes and Alto Douro (UTAD). Currently, she is an Assistant Professor at UTAD and a member of the Chemistry Research Centre -Vila Real. She has published 27 articles in ISI journals, 7 book chapters and 71 publications in conference proceedings. She has also supervised masters theses besides having supervised works in the field of Biological Sciences. Alice has received 2 awards and is currently involved in four research projects. Her research lines are linked with studies on volatile acidity bio-reduction in wines, and food and wine sensory evaluation. In her professional activities, she has interacted with 50 researchers in co-authorship of scientific papers.

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