Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)

Yan, Dan; Shi, Jinrui; Ren, Xiaolin; Tao, Yong-Sheng; Ma, Fengwang; Li, Rui; Liu, Xiaoran; Liu, Cuihua

doi:10.1016/j.foodchem.2020.127074

Cited by 52 publications

(46 citation statements)

References 28 publications

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“…e Retention index in the HP-INNOWax column. f Retention index in the database ( ; , accessed on 13 April 2021) and the literature [ 19 , 25 , 26 , 27 , 28 ]. FW: fresh weight…”

Section: Figurementioning

confidence: 99%

“…The determination of volatile compounds in apples requires a suitable selective, sensitive analytical method. Although the lifetime of the microfiber is short, SPME, a simple, solvent-free method for the extraction of volatile compounds, combined with gas chromatography-mass spectrometry (GC-MS), has been widely used for the qualitative and quantitative analysis of volatile compounds in apple fruit [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Yang

Hao

Meng

et al. 2021

Foods

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Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was carried out using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified, including 47 esters, 12 aldehydes, 5 alcohols, 3 ketones, 1 acid and 10 others. Eight volatile compounds were common in all apple cultivars. Cultivar Changfu No. 2 contained the highest number of volatile compounds (47), while Qinyue contained the least (20). Honey Crisps had the highest volatile content, at 27,813.56 ± 2310.07 µg/kg FW, while Huashuo had the lowest volatile content, at 2041.27 ± 120.36 µg/kg FW. Principal component analysis (PCA) clustered the 40 apple cultivars into five groups. Aroma is cultivar-specific, volatile compounds of hexyl butyrate, hexyl 2-methylbutyrate and hexyl hexanoate, together with hexanal, (E)-2-hexenal, 1-hexanol, estragole and α-farnesene could be proposed for apple cultivar classification in the future.

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“…e Retention index in the HP-INNOWax column. f Retention index in the database ( ; , accessed on 13 April 2021) and the literature [ 19 , 25 , 26 , 27 , 28 ]. FW: fresh weight…”

Section: Figurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Yang

Hao

Meng

et al. 2021

Foods

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“…This aroma volatile compound has sweet and mushroom notes [22]. Taken together, these results indicate that contribution of volatile aroma compounds is dependent on both concentration and odour threshold [38].…”

Section: Discussionmentioning

confidence: 58%

Transcriptome and Metabolite Profiling Analyses Provide Insight Into Volatile Aroma Compounds of the Apple Cultivar ‘Ruixue’ and Its Parents During Fruit Development

Liu

Hao

Feng

et al. 2020

Preprint

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Background: Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood.Results: Volatile aroma compounds were identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the aroma proﬁle of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of ‘Pink Lady’ and ‘Fuji’ apples, and they included butyl 2-methylbutanoate, propanoic acid, hexyl ester, propanoic acid, hexyl ester, hexanoic acid, hexyl ester, acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of ‘Ruixue’, and they mainly included 2-hexenal, 2-hexenal, octanal, (E)-2-octenal, nonanal and (Z, E)-α-farnesene. By comparing the transcriptome proﬁles of ‘Ruixue’ and its parents fruits during development, we identiﬁed a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may regulate aroma biosynthesis. Conclusions: Our initial study facilitates a better understanding of the volatile aroma compounds that affect fruit flavour as well as the mechanisms underlying diﬀerences in flavour between ‘Ruixue’ and its parents.

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“…Apple aroma is a complex mixture of many volatile compounds produced by fruit [21]. The types and contents of volatile aroma substances of various fruits are very different from each other, which are largely affected by the variety, environment, cultivation, postharvest storage and other conditions, especially the harvest maturity and other internal and external factors [22]. Only a few volatile compounds contribute substantially to fruit aroma, and most are esters, alcohols, aldehydes, and alkenes [23].…”

Section: Discussionmentioning

confidence: 99%

Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages

et al. 2021

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Aromatic volatile compounds are important contributors to fruit quality that vary among different cultivars. Herein, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to determine changes in volatile compounds and related gene expression patterns in “Ruixue” and “Fuji” apples (Malus domestica Borkh.) during fruit development and maturation. Volatile compounds detected in the fruit of both cultivars exhibited similar trends across different developmental stages. In the early stages of “Ruixue” fruit development (60 days after full bloom), there were fewer volatile compounds, mainly aldehydes (87.0%). During fruit maturation (180 days after full bloom), the types and amounts of volatile compounds increased, mainly including esters (37.6%), and alkenes (23.2%). The total volatile concentration, the types of major volatile compounds, and their relative content in both cultivars varied across different stages. Gene expression analysis indicated that the upregulation of MdLOX, MdAAT2, and MdADH3 was associated with increased aroma compound content, especially esters, during fruit development in both cultivars. Changes in the expression of MdArAT, MdACPD, MdADH3, MdAAT2, and MdLOX may lead to differences in volatile compounds between apple cultivars.

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Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)

Cited by 52 publications

References 28 publications

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Transcriptome and Metabolite Profiling Analyses Provide Insight Into Volatile Aroma Compounds of the Apple Cultivar ‘Ruixue’ and Its Parents During Fruit Development

Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages

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