Odour Thresholds of Various Branched and Straight Chain Acetates

Takeoka, Gary R.; Buttery, Ron G.; Ling, Louisa C.

doi:10.1006/fstl.1996.0105

Cited by 34 publications

(14 citation statements)

References 19 publications

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“…Quantification of volatiles in the solvent extract was by comparison with authentic compounds made to a concentration of 200 µl l −1 in the solvent mixture. Odour unit values were calculated25 using published aroma threshold values 26–28…”

Section: Methodsmentioning

confidence: 99%

Exposure to hypoxia conditions alters volatile concentrations of apple cultivars

Dixon

Hewett

2000

J. Sci. Food Agric.

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Brief periods of hypoxia at ambient temperatures (20 °C) have potential for disinfestation treatments or as pre‐treatments to maintain fruit quality during extended storage. Nine cultivars of apple (Cox's Orange Pippin, Fuji, Golden Delicious, Granny Smith, Pacific Rose, Red Delicious, Royal Gala, Splendour and Southern Snap) were exposed to hypoxia using an atmosphere of 100% carbon dioxide for 24 h at 20 °C. Quantitative and qualitative analyses of volatile compounds were undertaken after removal of fruits from a high‐carbon‐dioxide atmosphere and during 1 week at 20 °C. Concentrations of acetaldehdye, ethanol, ethyl acetate and ethyl esters were consistently enhanced by hypoxia, while concentrations of acetate esters and aldehydes were depressed. Cultivars varied considerably in response to high carbon dioxide, with Cox's Orange Pippin and Golden Delicious having the least and Fuji and Red Delicious the greatest enhancement in ethyl esters. Fruits exposed to hypoxia had larger odour unit scores than control fruits, suggesting that such changes in volatile concentration may affect aroma and/or flavour. Enhanced ethyl ester concentrations in fruits exposed to hypoxia may be due to increases in ethanol concentration that competitively inhibit formation of non‐ethyl esters. There may also have been a change in ester‐forming enzyme activity and/or substrate specificity of the volatile biosynthetic pathway. This study has shown that short‐term exposure to hypoxia has the potential to change the aroma/flavour of apples. © 2000 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Exposure to hypoxia conditions alters volatile concentrations of apple cultivars

Dixon

Hewett

2000

J. Sci. Food Agric.

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“…Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl--butanoate are the most important esters due to their high content and impact on apple aroma of several varieties (6,52). Table 2 (6,12,14,(25)(26)(27)45,48,(53)(54)(55)(56)(57)(58)(59)(60)(61)(62) shows the main alcohols and esters in apples found in diff erent apple varieties at the moment of harvest.…”

Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

127

125

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SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

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“…Fundamental research evaluated the effect of structural changes of odorant compounds to their odor threshold values in water (Takeoka et al . 1995, 1996).…”

Section: Introductionmentioning

confidence: 99%

Determination and Prediction of Odor Thresholds for Odor Active Volatiles in a Neutral Apple Juice Matrix

Cliff¹,

Stanich²,

Trujillo³

et al. 2011

Journal of Food Quality

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Odor thresholds were determined for 10 odor active compounds (OAC) in apple juice, using three-alternate forced choice methodology. Thresholds were determined in a neutral juice matrix by 25-30 panelists in duplicate at 22C. Individual thresholds were calculated using the best estimate threshold method. Group thresholds were determined using the geometric mean of the individual thresholds. OAC differed substantially in their concentration ranges, aroma thresholds (0.06-5.49 mL/L) and response rates (1.5-234.5% correct response/[mL/L]). Juice thresholds exceeded water thresholds by~5-600 times. Multiple linear regressions were used to develop models to predict juice thresholds from water thresholds and physical constants, for apple juice (AJ) and published orange juice (OJ) values. The simplest most practical models utilized just one variable, the logarithm of the water threshold. Coefficients of correlation (R 2 ) for the AJ and OJ models were 71.7 and 72.8%, respectively, and provided satisfactory estimates of juice thresholds. PRACTICAL APPLICATIONSThis research established aroma thresholds in a juice matrix for 10 prevalent esters in apples and related them to water thresholds using log models. These thresholds allow industry to calculate more realistic odor activity values for quality control and research purposes in the apple juice industry.

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Odour Thresholds of Various Branched and Straight Chain Acetates

Cited by 34 publications

References 19 publications

Exposure to hypoxia conditions alters volatile concentrations of apple cultivars

Exposure to hypoxia conditions alters volatile concentrations of apple cultivars

Biochemistry of apple aroma: A review

Determination and Prediction of Odor Thresholds for Odor Active Volatiles in a Neutral Apple Juice Matrix

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