Production of Volatile Aromatic Compounds in Big Top Nectarines and Royal Glory Peaches During Maturity

Lavilla, T.; Recasens, I.; López, María Liza

doi:10.17660/actahortic.2001.553.51

Cited by 14 publications

(14 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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).…”

Section: Introductionmentioning

confidence: 99%

“…Intensive investigations have focused on the evolution of peach and nectarine aromas during ripening (Chapman et al, 1991;Do et al, 1969;Horvat & Chapman, 1990a;Kakiuchi & Ohmiya, 1991;Lavilla et al, 2001;Visai & Vanoli, 1997) and during cold storage (Robertson et al, 1990a;Watada, Anderson, & Aulenbach, 1979). The composition and content of volatile aromas change during the maturation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2009

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2009

View full text Add to dashboard Cite

“…Moreover, their presence or absence can be a good indicator of the maturity state of fruit. For example, during fruit maturation, the alcohols (1-butanol, 2-methyl-2-butanol, 1-pentanol, 1-hexanol, and 1-octanol) decrease and the esters (butyl acetate and hexyl acetate), reaching the highest amounts in mature pears [26], [27]. For the extraction of aroma components from intact fruits, the dynamic headspace method can be used.…”

Section: Introduction To Fruit Ripeness Evaluation Techniquesmentioning

confidence: 99%

Evaluation of an electronic nose to assess fruit ripeness

et al. 2005

Self Cite

View full text Add to dashboard Cite

The main goal of our study was to see whether an artificial olfactory system can be used as a nondestructive instrument to measure fruit maturity. In order to make an objective comparison, samples measured with our electronic nose prototype were later characterized using fruit quality techniques. The cultivars chosen for the study were peaches, nectarines, apples, and pears. With peaches and nectarines, a PCA analysis on the electronic nose measurements helped to guess optimal harvest dates that were in good agreement with the ones obtained with fruit quality techniques. A good correlation between sensor signals and some fruit quality indicators was also found. With pears, the study addressed the possibility of classifying samples regarding their ripeness state after different cold storage and shelf-life periods. A PCA analysis showed good separation between samples measured after a shelf-life period of seven days and samples with four or less days. Finally, the electronic nose monitored the shelf-life ripening of apples. A good correlation between electronic nose signals and firmness, starch index, and acidity parameters was found. These results prove that electronic noses have the potential of becoming a reliable instrument to assess fruit ripeness.

show abstract

“…Changes in juice pH may alter the in vivo activity of a number of respiratory enzymes (Nanos and Kader, 1993) or may serve as a signal for the induction of ethanol fermentation (Robert et al, 1989). The function of ethanol fermentation in citrus during natural maturation is not known; but, because AA and ethanol are precursors of natural aroma compounds (Keen and Hatfield, 1981), ethanol fermentation might be involved in the development of aroma volatiles in citrus fruit, as found in other fruits (Lavilla et al, 2001;Moyano et al, 2004). Prominent changes in PDC and ADH gene expression occurred only upon exposure to N 2 atmosphere in both mature (Figs.…”

Section: Discussionmentioning

confidence: 99%

Regulatory Aspects of Ethanol Fermentation in Immature and Mature Citrus Fruit

Shi¹,

Riov²,

Gören³

et al. 2007

J. Amer. Soc. Hort. Sci.

View full text Add to dashboard Cite

Molecular aspects of ethanol fermentation in citrus fruit were investigated in immature and mature ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) and ‘Murcott’ mandarin (Citrus reticulata Blanco). Transcript levels of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH), which play a central role in ethanol fermentation, were detectable in all stages of fruit development, but accumulation of acetaldehyde (AA) and ethanol was evident only as fruit approached maturation or after several weeks of storage. Treatment of mature fruit with ethylene enhanced ethanol fermentation in grapefruit but not in mandarin. Immature fruit of both cultivars, on the other hand, responded to ethylene by prominent, although transient, enhancement of ethanol fermentation. Exposure of mature or immature fruit to anaerobic conditions (N2 atmosphere) upregulated the expression of PDC and ADH, and increased the levels of AA and ethanol. Exposure of mature fruit to anaerobic conditions also increased the enzymatic activities of PDC and ADH. The data indicate that the potential for ethanol fermentation exists in citrus fruit throughout development, even under aerobic conditions, but AA and ethanol are detected mainly toward maturation or under prolonged storage. However, prominent, long-term molecular induction of ethanol fermentation occurs only under anaerobic conditions imposed by N2 atmosphere.

show abstract

Production of Volatile Aromatic Compounds in Big Top Nectarines and Royal Glory Peaches During Maturity

Cited by 14 publications

References 0 publications

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

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

Evaluation of an electronic nose to assess fruit ripeness

Regulatory Aspects of Ethanol Fermentation in Immature and Mature Citrus Fruit

Contact Info

Product

Resources

About