Precursors of volatile components in tomato fruit-III. Enzymatic reaction products

Yu, Ming‐Ho; Olson, L. E.; Salunkhe, D. K.

doi:10.1016/s0031-9422(00)88227-8

Cited by 26 publications

(5 citation statements)

References 7 publications

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“…1-Hexanol, 3-methylbutan-1-ol and 3-methyl-2-buten-1-ol are products of the deamination of the relevant α-aminoacids through oxidation reactions that occur during aerobic storage of cherry fruit [ 29 ]. Yu et al [ 30 , 31 , 32 ] demonstrated that valine, leucine, alanine and aspartic acid can be converted to short chain carbonyls by tomato extracts. Radioactive labeling studies have shown that valine and leucine are transformed into branched chain flavour compounds that are essential to banana flavour (2-methyl propyl esters and 3-methyl butyl esters, respectively).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation

et al. 2015

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Volatile compounds, physicochemical and sensory attributes of four sweet cherry cultivars (Canada giant, Ferrovia, Lapins and Skeena) grown in Northern Greece were determined. Eighteen volatile compounds were identified and semi-quantified in cherries using solid phase micro extraction in combination with gas chromatography/mass spectrometry (SPME-GC/MS). Carbonyl compounds were the most abundant in sweet cherry aroma, followed by alcohols, esters and hydrocarbons/terpenes. Cherry cultivars in order of increasing amounts of volatiles were: Lapins < Canada giant < Ferrovia < Skeena. Physicochemical parameters determined included: titratable acidity (TA), pH, total soluble solids (TSS), maturity index (MI) and total phenolic content (TPC). TA ranged between 0.21 and 0.28 g malic acid/100 g fresh weight (FW). The pH ranged between 3.81 and 3.96. TSS ranged between 13.00 and 16.00 °Brix. MI ranged between 51.8 and 75.0. TPC ranged between 95.14 and 170.35 mg gallic acid equivalents (GAE)/100 g FW. Sensory evaluation showed that cherry colour, in order of increasing intensity, was: Canada giant < Ferrovia < Lapins < Skeena. Respective order for cherry firmness was: Canada giant < Lapins ≤ Ferrovia < Skeena and for flavour: Lapins < Canada giant < Skeena ≤ Ferrovia. Correlation of volatiles to physicochemical and sensory attributes showed varying trends.

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Section: Resultsmentioning

confidence: 99%

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation

et al. 2015

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“…A similar approach was used by Hultin 2 ) in banana. Some aroma precursors such as amino acids and fatty acids have been found by several investigators (Yu 3 ,4) in tomato, Myers 5 ,6) and TressF-'O) in banana) in the last decade.…”

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confidence: 94%

Formation of Volatile Esters in Strawberries

Yamashita¹,

Nemoto²,

Yoshikawa³

1975

Agricultural and Biological Chemistry

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Aliphatic alcohols including methyl, ethyl, isopropyl, n-propyl, isobutyl, n-butyl, isoamyl, n-amyl and hexyl alcohol were converted to their acetate, propionate, n-butyrate, isovalerate and caproate esters during the incubation with strawberry fruit tissue. Formate, isobutyrate and n-valerate esters were formed when alcohols were incubated together with these fatty acids and strawberry. Seventy esters were formed from various combinations of alcohols and acids by means of incubation with strawberry. No ester formation was observed when strawberry was homogenized.

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“…Repeated tests with the same enzyme preparations gave good activity (evaluated organoleptically) on one occasion and little or none on others. Variation in enzyme activity with crude enzyme preparations from tomatoes (Yu et al, 1968b) and oranges (Attaway and Metcalf, 1966) has also been reported. Konigsbacher and Hewitt (1964) used enzyme extracts to develop orange blossom aroma from an odorless orange blossom precursor preparation; enzyme preparations displayed erratic activity and only produced the orange blossom aroma at a pH of 4.…”

Section: Resultsmentioning

confidence: 94%

Enzymic regeneration of volatile flavor components in carrots

Wrolstad¹,

Heatherbell²

1971

J. Agric. Food Chem.

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Experiments were conducted which demonstrated a characteristic raw carrot aroma could be regenerated from essentially odorless carrot substrates ("precursor" material) when the substrates were reacted with "flavorese" (flavor forming) enzymes prepared from raw carrots. "Flavorese" enzyme activity was erratic, raw carrot aroma not always being regenerated with enzyme treatment. A gas-entrainment, on-column trapping technique in conjunction with gas-liquid chromatography-mass spectrometry (glc-ms) was used for examining the headspace volatiles present in enzyme reaction mixtures. This technique provided no reproducible evidence for the enzymatic formation of volatile compounds coincid-

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Precursors of volatile components in tomato fruit-III. Enzymatic reaction products

Cited by 26 publications

References 7 publications

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation

Formation of Volatile Esters in Strawberries

Enzymic regeneration of volatile flavor components in carrots

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