Mandarin flavor and aroma volatile composition are strongly influenced by holding temperature

Physiological, biochemical and sensory characterization of the response to waxing and storage of two mandarin varieties differing in postharvest ethanol accumulation

“…It is possible, however, that acidity does play some role in the observed loss in acceptability of P during storage as the lowacid, blander flavor of P from the SJV may make it easier for the panelist to detect off-flavor development. In accordance with prior work, off-flavor increased as a result of waxing and storage (Tietel et al, 2010a(Tietel et al, , 2011bObenland et al, 2013), but in SJV mandarins only. Levels of off-flavor were greater in P than GN, which may be important in understanding the greater impact of waxing and storage on the acceptability of this variety.…”

“…Flavor loss in commercially-waxed mandarins and other citrus has been linked by numerous researchers to the lowering of internal oxygen content, induction of anaerobiosis, and the buildup of ethanol and other products of fermentation in the fruit (Baldwin et al, 1995;Hagenmaier, 2002a;Obenland et al, 2013). Although ethanol may directly cause flavor loss, its utilization as a substrate for ethyl ester synthesis may be even more important given the low aroma threshold of these esters (Table 3) and their abundance in waxed fruit (Table 4).…”

“…Although consumer demand is increasing, mandarins are prone to developing off-flavors following commercial wax application and storage. The negative impact of the off-flavor on mandarin sensory quality has been well documented in a number of publications (Tietel et al, 2010b;Obenland et al, 2011Obenland et al, , 2013.…”

“…The importance of the ethyl esters, that rapidly increase following waxing of the fruit, has been increasingly recognized as a potential source of off-flavor. Formation of these esters is thought to be enhanced by increased concentration of the substrate, ethanol, in the fruit and the subsequent increase in ethyl ester concentrations along with the low odor thresholds of many of these compounds (Obenland et al, 2013).…”

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

“…In Obenland's work, storage temperature has been asserted to have a great influence on mandarin quality (Obenland et al, 2011;Obenland, Collin, Sievert, & Arpaia, 2013), such as total soluble solid (TSS), total acid (TA), and vitamin C. The contents of TSS, TA, and their ratio (sugar/acid ratio, S/A ratio) can affect the flavor of most fruits. Vitamin C is probably the most important compound in mandarin fruits and taken as an indication of fruit freshness and retention of other compounds (Pérez, Olías, Espada, Olías, & Sanz, 1997).…”