Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

Lignou, Stella; Parker, Jane K.; Baxter, Charles; Mottram, Donald S.

doi:10.1016/j.foodchem.2013.10.045

Cited by 55 publications

(46 citation statements)

References 32 publications

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“…HDMF was first reported as a product of the Maillard reaction (Hodge et al, 1963) and was subsequently isolated from different fruits, including pineapple, strawberry, and tomato (Rodin et al, 1965;Buttery et al, 2001;Ubeda et al, 2012;Schwab, 2013). HDMF exhibits a caramel-like aroma similar to that of its structural homologs HMF and EHMF, which were identified in tomato and melon fruits (Lignou et al, 2014), respectively; however, the biogenetic pathways of these compounds remain unknown. In this study, we found that UGT71K3a and its allelic protein UGT71K3b could accept HDMF as a substrate and form HDMFglucoside (Fig.…”

Section: Glucosylation Of Volatile Metabolites In Strawberrymentioning

confidence: 99%

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

et al. 2016

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ORCID IDs: 0000-0002-7852-1194 (C.S.); 0000-0002-9753-3967 (W.S.).Strawberries emit hundreds of different volatiles, but only a dozen, including the key compound HDMF [4-hydroxy-2,5-dimethyl-3(2H)-furanone] contribute to the flavor of the fruit. However, during ripening, a considerable amount of HDMF is metabolized to the flavorless HDMF b-D-glucoside. Here, we functionally characterize nine ripening-related UGTs (UDPglucosyltransferases) in Fragaria that function in the glucosylation of volatile metabolites by comprehensive biochemical analyses. Some UGTs showed a rather broad substrate tolerance and glucosylated a range of aroma compounds in vitro, whereas others had a more limited substrate spectrum. The allelic UGT71K3a and b proteins and to a lesser extent UGT73B24, UGT71W2, and UGT73B23 catalyzed the glucosylation of HDMF and its structural homolog 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone. Site-directed mutagenesis to introduce single K458R, D445E, D343E, and V383A mutations and a double G433A/I434V mutation led to enhanced HDMF glucosylation activity compared to the wild-type enzymes. In contrast, a single mutation in the center of the plant secondary product glycosyltransferase box (A389V) reduced the enzymatic activity. Down-regulation of UGT71K3 transcript expression in strawberry receptacles led to a significant reduction in the level of HDMF-glucoside and a smaller decline in HDMF-glucoside-malonate compared with the level in control fruits. These results provide the foundation for improvement of strawberry flavor and the biotechnological production of HDMF-glucoside.

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Section: Glucosylation Of Volatile Metabolites In Strawberrymentioning

confidence: 99%

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

et al. 2016

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“…Until now, around 300 volatile compounds have been identified in muskmelon and watermelon samples (Beaulieu & Grimm, 2001;Beaulieu & Lancaster, 2007;Beaulieu & Lea, 2006;Beaulieu, 2006aBeaulieu, , 2006bHomatidou, Karvouni, Dourtoglou, & Poulos, 1992;Itrat, 2006;Jordán, Shaw, & Goodner, 2001;Kourkoutas, Elmore, & Mottram, 2006;Liu et al, 2012;Obando-Ulloa & Moreno, 2008;Obando-Ulloa & Ruiz, 2010;Perry, Wang, & Lin, 2009;Saftner, Abbott, Lester, & Vinyard, 2006;Verzera, Dima, Tripodi, & Ziino, 2011). Due to the important role of volatile components in organoleptic quality of foods and beverages, these compounds have been widely studied and analytical methodologies for their determination in fruit matrices are continuously being developed, including both GC (Beaulieu, Ingram, Lea, & Bett-Garber, 2004;Beaulieu & Lancaster, 2007;Beaulieu & Lea, 2006;Gonda et al, 2010;Kemp, 1975;Kourkoutas et al, 2006;Liu et al, 2012) and GC-O (Jordán et al, 2001;Lignou, Parker, Baxter, & Mottram, 2014) …”

Section: Introductionmentioning

confidence: 99%

Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography–mass spectrometry determination

et al. 2016

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“…Cantaloupe is available all year round in Thailand; however, its shelf life is limited to approximately 15 days. This results in large losses of the crop and value (Laur and Tian, 2011;Lignou et al, 2014). The manufacture of jam is very typical in fruit preservation and could be applied to extend the shelf life of cantaloupe.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol

Naknaen

Itthisoponkul

2015

International Journal of Fruit Science

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Jam has a high calorific value because of high sugar content. Low-calorie jam products can be made using the combinations of noncaloric and carbohydrate sweeteners. The partial or full replacement of sucrose with xylitol could be applied to produce low sugar food products. Thus, the objective of this study was to evaluate the properties of low sugar cantaloupe jams as influenced by the substitution of sucrose with xylitol (0-100% xylitol). The sample produced by 100% sucrose was used as the control treatment. Increasing the xylitol content increased the lightness (L * ) and spreadability, while a reduction of redness (a * ), hardness, stickiness, water activity, total sugar, reducing sugar, and 5-hydroxymethylfurfural content were observed. There were no significant differences in proximate compositions, total phenolics, vitamin C, and β-carotene content among the samples while the antioxidant activities as accessed by DPPH-radical scavenging activity and ferric reducing antioxidant power tended to decrease with increasing xylitol content. The sensory attributes were not significantly different between the control sample and the samples containing 25% and 50% xylitol. It can be concluded that the partial replacement of sucrose with xylitol, particularly up to 50%, could be recommended to utilize in the cantaloupe jam production. The incorporation of xylitol in the cantaloupe jam formulation could reduce sugar content, resulting in the reduction of calories.

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Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

Cited by 55 publications

References 32 publications

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography–mass spectrometry determination

Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol

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