Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

“…Being described as having a 'grassy' flavour (Kakiuchi and Ohmiya, 1991), C 6 compounds are the major compounds in immature peaches and nectarines; however, as the fruit matures, their levels decrease (Do et al, 1969;Engel et al, 1988a;Horvat et al, 1990a). But in this work, we found that C 6 compounds were also the major compounds in all groups when the fruits matured (Table 3).…”

“…a,a-Dihydro-a-ionone (T11) was absent from many taxa, including all American cultivars (Table 4). Terpenoids contribute fruity characteristics to peach (Engel et al, 1988a). Linalool is one of the major compounds in mature peaches and nectarines, increasing significantly during fruit maturation (Chapman et al, 1991;Horvat and Chapman, 1990a;Robertson et al, 1990a).…”

“…The relative contributions of specific aroma volatile compounds to the flavour of peaches and nectarines have been examined by many investigators and more than 100 compounds have been identified (Aubert, Günata, Ambid, & Baumes, 2003;Aubert & Milhet, 2007;Chapman, Horvat, & Forbus, 1991;Derail, Hofmann, & Schieberle, 1999;Engel, Ramming, Flath, & Teranashi, 1988b;Jia, Okamoto, & Hirano, 2004;Kakiuchi & Ohmiya, 1991;Lavilla, Recasens, & Lopez, 2001;Robertson, Meredith, Horvat, & Senter, 1990a;Takeoka, Flath, Guntert, & Jennings, 1988). The volatiles of peaches and nectarines include C 6 compounds, alcohols, aldehydes, esters, terpenoids, ketones and lactones, among which the lactones, particularly c-and d-decalactones, have been reported to be the major contributors to peach aroma with smaller contributions by other volatiles such as C 6 aldehydes, alcohols and terpenoids (Do, Salunkhe, & Olson, 1969;Engel et al 1988a;Horvat et al 1990b;Visai & Vanoli, 1997).…”

The Effects of Ripening and Cold Storage on the Volatile Profiles of Three Japanese Plum Cultivars (Prunus salicina Lindl.) and One Interspecific Plum-apricot Cultivar

“…Only 'Flavour King' was sensitive to cold storage effects with hotrienol levels in the 'Stored' functional group remaining at a level equal to that of the 'Harvest' group and higher than that of the 'Tree-ripened' group indicating that prolonged exposure to low temperatures interrupts its metabolism. Hotrienol was not identified in any other plum or stone fruit cultivars but is commonly found in other fruit types such as nectarines (Engel et al, 1988), grapes (Williams, Strauss, Wilson, & Massy-Westropp, 1982), passion fruit (Engel & Tressl, 1983) and papaya (Schreier, Lehr, Heidlas, & Idstein, 1985) as well as in citrus honey (Soria et al, 2009). …”

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

“…El método de extracción se ha aplicado a muestras de vino de Jerez , cítricos (Pino, 1988), nectarinas (Engel, 1988), pisco (bebida chilena) (Loyola, 1988), jarabe de abedul (Kallio, 1989), guayaba (Nishimura, 1989), vinos (Moret, 1984) (Baumes, 1986) y zumo de uvas (Blanch, 1991) entre otras.…”