Seasonal variation of monoterpene emission from Malus domestica and Prunus avium

Rapparini, Francesca; Baraldi, Rita; Facini, Osvaldo

doi:10.1016/s0031-9422(01)00124-8

Cited by 55 publications

(40 citation statements)

References 24 publications

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“…In their study, Rapparini et al 14 showed that limonene represents the 2.4 of the total malus flower emission, and Flamini et al 1 reported that the petals of Citrus limon emitted very low amounts of this monoterpene 3.1 , mainly due to fertile parts 22.9 and 62.5 for stamens and gynaeceum respectively , which in our case only emit 5.4 and 0.8 of limonene respectively. Other monoterpenes, such as δ 3 -carene and α-terpinolene reported as headspace constituents from living apple flowers by Buckbauer et al 18 and…”

Section: Discussionmentioning

confidence: 46%

Flowers Volatile Profile of a Rare Red Apple Tree from Marche Region (Italy)

et al. 2014

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In this paper, the volatiles emitted by flowers and various parts of the flower of a rare spontaneous Italian red (peel and flesh) apple named "Pelingo", were analyzed by SPME with the aim of identifying the contribution of each one to the whole aroma profile. Linalool was the most abundant volatile of flowers: from 43.0% in the flower buds, to 17.6% in the stylus and stigma headspace. The second most represented volatile was (E,E)-α-farnesene mainly emitted by the mature flowers (32.2%). Benzenoid compounds also have been identified: benzyl-alcohol is the most representative (1.0-16.5%) in all the samples except flower buds, while benzyl acetate (5.7%) and methyl salicylate (7.7%) are mainly present in the calyx and in the mature flowers respectively but not in the flower buds. Benzenoid compounds are the attractors for pollinator, probably for this reason were not detected in the headspace of flower bud

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Section: Discussionmentioning

confidence: 46%

Flowers Volatile Profile of a Rare Red Apple Tree from Marche Region (Italy)

et al. 2014

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“…Isoprene is formed predominantly from photosynthetic carbon fixation (Sharkey & Yeh 2001) and it was expected that the two processes be simultaneously stimulated by increasing availability of CO2. However, exposure to or growth at elevated CO2 often reduce isoprenoid emission by vegetation (Loreto & Sharkey 1990, Loreto et al 2001a, Scholefield et al 2004, Rosen stiel et al 2003, with few exceptions (e.g., Sharkey et al 1991, Rapparini et al 2001. This uncoupling between the two processes may be due to an inhibition of isoprene syn thase activity under elevated CO2 (Schole field et al 2004) or to a reduction of the availability of isoprene synthase substrate (predominantly dimethylallyl diphosphate (DMADP), Rosenstiel et al 2003).…”

Section: Discussionmentioning

confidence: 99%

The use of branch enclosures to assess direct and indirect effects of elevated CO2 on photosynthesis, respiration and isoprene emission of Populus alba leaves

Brilli¹,

Tricoli²,

Fares³

et al. 2008

iForest

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“…In Earligold apple, Rapparini et al (160) iden tifi ed 15 monoterpenes, with limonene, p-cymene, camphor, linalool, δ-carene, α-pinene and α-terpinene as the main compounds. In Ponta do Pargo, Porto Santo and Santo da Serra apples, terpenes constituted a signifi cant fraction of total volatile compounds, with α-farnesene as the main compound (an average of 25 %).…”

Section: Terpenoids and Phenylpropenesmentioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

146

134

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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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Seasonal variation of monoterpene emission from Malus domestica and Prunus avium

Cited by 55 publications

References 24 publications

Flowers Volatile Profile of a Rare Red Apple Tree from Marche Region (Italy)

Flowers Volatile Profile of a Rare Red Apple Tree from Marche Region (Italy)

The use of branch enclosures to assess direct and indirect effects of elevated CO2 on photosynthesis, respiration and isoprene emission of Populus alba leaves

Biochemistry of apple aroma: A review

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