Prunus mume (Sieb.) Sieb. et Zucc. 乌梅 (Wumei, Japanese Apricot)

Liu, Jianhui; Yin, Fei

doi:10.1007/978-3-211-99448-1_55

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…Despite the rather similar preference among the three groups on “no extra ingredients,” adding salt showed a positive utility value only for the Chinese group. This might be related to the availability of dried salted fruit made of sour plum, mango, and tangerine/orange peel in the local market in China (Liu & Yin, 2015) and high salt intake of the Chinese on a regular basis (Hvistendahl, 2014), implying their preference for salty foods including dried fruit.…”

Section: Resultsmentioning

confidence: 99%

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Sulistyawati

Dekker

Verkerk

et al. 2020

Journal of Food Science

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One way to add value to tropical fruit and increase its availability in the global market is to develop new, less perishable, products from fresh fruit. The purpose of this study is to compare the perception of key quality attributes and preferences of dried mango between consumers with different familiarity and health consciousness. This study surveyed respondents from China, Indonesia, and the Netherlands via an adaptive choice-based conjoint method (n = 483) to evaluate intrinsic quality attributes that influenced consumer preference for dried mango. Consumers in different countries have different texture, taste, and color preferences for dried mango. The most important attribute for the Dutch and Chinese was "free from extra ingredients", while for Indonesians, it was the texture. Familiarity with dried mango and health consciousness do not influence consumer preference of intrinsic attributes of dried mango. Different preferences of intrinsic attributes of dried mango between countries are related to cultural differences. This study provides useful insights for food manufacturers into the significance of key intrinsic quality attributes in developing dried mango.

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Section: Resultsmentioning

confidence: 99%

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Sulistyawati

Dekker

Verkerk

et al. 2020

Journal of Food Science

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“…The volatile compounds of Japanese apricot fruit are mainly composed of esters, aldehydes, ketones, and terpenes (Liu et al., 2005), the key enzymes of them are AAT, HPL and TPS. Studies have shown that low‐temperature storage can significantly affect the AAT enzyme activity in fruits, thus affecting the synthesis of esters 24,25 . HPL is a key enzyme in the synthesis of aldehydes and ketones in fruits, and it has been proved that temperature has a great influence on its enzyme activity 26 .…”

Section: Discussionmentioning

confidence: 99%

“…The volatile compounds of Japanese apricot fruit are mainly composed of esters, aldehydes, ketones, and terpenes (Liu et al, 2005),…”

Section: Effects Of Storage Conditions On Volatile Compounds Of Japan...mentioning

confidence: 99%

“…Studies have shown that low-temperature storage can significantly affect the AAT enzyme activity in fruits, thus affecting the synthesis of esters. 24,25 HPL is a key enzyme in the synthesis of aldehydes and ketones in fruits, and it has been proved that temperature has a great influence on its enzyme activity. 26 Cao et al 27 uses tomato to demonstrate that TPS is a key enzyme in terpene synthesis.…”

Section: Effects Of Storage Conditions On Volatile Compounds Of Japan...mentioning

confidence: 99%

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Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit

Li,

Liu,

Segbo

et al. 2024

Flavour & Fragrance J

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Fruit aroma of Japanese apricot is distinct, and the specific volatile compounds are not clearly known during fruit development and during post‐harvest stage. This study therefore aimed to explore the volatile compounds present during these stages. The volatile compounds were analysed by headspace solid‐phase microextraction and gas chromatography–mass spectrometry. OAV, PCA and electronic nose techniques were used to determine the characteristic aroma components. Enzyme‐linked immunoassay (ELISA) was also applied to determine the activity of enzymes. The results showed that in the cultivars ‘Xiyeqing’ a total of 52 components that included 20 terpenes, 15 aldehydes, 9 esters, 3 ketones and 5 other substances were detected during fruit development and post‐harvest stage. While in the cultivar ‘Xiaoyezhugan’ a total of 49 components that included 25 terpenes, 7 aldehydes, 11 esters, 1 alcohol, 3 ketones and 2 other substances were also detected during fruit development and post‐harvest stage. We concluded that the characteristic volatile compounds of mature Japanese apricot fruit were (+)‐limonene, linalool, damascenone, β‐damascenone and nonanal, finding the basis for the fruity, floral and sweet aroma of the Japanese apricot fruit. Further analysis indicated that low temperature inhibited the synthesis of esters and terpenes, and dark conditions were more favourable to the synthesis of volatile compounds than light conditions. Short‐term storage of Japanese apricot fruit at room temperature and dark conditions was conducive for the maintenance of volatile compounds, and low‐temperature storage was the most destructive to the fruit volatile compounds. These findings form a theoretical foundation for exploring the specific volatile compound of Japanese apricot and helped to determine the optimal storage condition of post‐harvest stage for Japanese apricot fruit.

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“…Despite the rather similar preference among the three groups on 'no extra ingredients', adding salt showed a positive utility value only for the Chinese group. This might be related to the availability of dried salted fruit made of sour plum, mango and tangerine/orange peel in the local market in China (Liu & Yin, 2015) and a high salt intake of the Chinese on a regular basis (Hvistendahl, 2014), implying their preference for salty foods including dried fruit. 'Low calorie, natural sweetener' is the most preferred sweetener for all respondent groups (Fig 3.2, Table 3.3).…”

Section: Utility Values For Different Levels Of Each Attribute Of Drimentioning

confidence: 99%

Consumer and technological insights for improving the quality of osmo-dehydrated mango

Sulistyawati¹

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General introduction 21 d. Describe the kinetics of osmotic dehydration of mango to optimize water loss, sugar uptake, vitamin C retention and treatment time. This thesis comprises of six chapters in which four discuss the mentioned objectives. The four chapters are preceded by a general introduction addressing background, rationale and objectives (Chapter 1) and concluded by general discussion addressing key findings, implications and recommendations (Chapter 6) as shown in Fig 1.4. An interdisciplinary approach was used to transform in-depth insights in consumer perception of product and process characteristics toward dried mango and to apply it for product and process design (Fig 1.2). This interdisciplinary approach, involving participants of three countries, China, The Netherlands, and Indonesia, is described in Chapter 2. The results of this qualitative study-several key intrinsic quality attributes and their levels of dried mango-were tested in a quantitative setting, which is described in Chapter 3. A method to measure consumer preference using Adaptive Choice-Based Conjoint Analysis in the three countries is described. This analysis provided insights into the influence of the degree of familiarity and health consciousness toward the intrinsic quality attributes of dried mango. Chapter 4 describes the effect of vacuum impregnation, high pressure processing and adding pectin methylesterase (PME) with calcium on the sucrose gain, texture and color of mango during osmotic dehydration (OD). These quality changes are compared between two different ripeness of mango to gain insight into tailoring OD efficiency and achieve the desired quality of OD mango. Subsequently, Chapter 5 describes the fate of ascorbic acids (AAs) concentration during a long duration of osmotic dehydration of mango. The water/sucrose mass transfer and changes of AAs during OD are mathematically modelled to gain insight into the important mechanisms involved and to optimize sugar content, vitamin C retention and processing time of OD mango. In Chapter 6, the key findings are summarized and discussed. Along with methodological considerations of the study, the implications of the findings for product development are elaborated. Finally, recommendations for further research are given. Chapter 22 Fig 1.4. Schematic overview of the thesis chapters References A Joint WHO/FAOE Consultation. (2003). Diet, Nutrition and the Prevention of Chronic Diseases.

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Prunus mume (Sieb.) Sieb. et Zucc. 乌梅 (Wumei, Japanese Apricot)

Cited by 4 publications

References 17 publications

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit

Consumer and technological insights for improving the quality of osmo-dehydrated mango

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