Taste and aroma of fresh and stored mandarins

Abstract

During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth-feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off-flavor. Biochemical analysis of volatile and non-volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause 'overripe' and off-flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality.

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

“…Researchers have used recently a ''consensus approach'' regarding tabulating volatiles for a commodity based on commonly recovered compounds and/or important aroma character impact compounds previously observed (Mayuoni-Kirshinbaum & Porat, 2014;Tietel, Plotto, Fallik, Lewinsohn, & Porat, 2011). Similar to recent reports from our laboratory (Beaulieu et al, 2014) and in pomegranate (Mayuoni-Kirshinbaum & Porat, 2014), a consensus approach was used to analyze and interpret important volatile compounds recovered in substantial levels or believed to have aroma impact in pomegranates.…”

“…This is curious because if within threshold concentration, these compounds may confer desirable attributes. For example, (Z)-3-hexenal confers apple, floral, green, green leaves, grassy, pear, sweet and vegetable (Carbonell-Barrachina et al, 2012;Luna et al, 2006;Mayuoni-Kirshinbaum et al, 2012;Yamagami & Umano, 2000), 2-methyl-3-buten-2-ol is grassy, earthy and oily (Luna et al, 2006) and a-terpinolene is associated with citrus-like, fruity, green, pine, sweet and toasted (Andreu-Sevilla et al, 2013;Choi, 2004;Miyazaki et al, 2012;Tietel et al, 2011). The remaining tabled compounds were only occasionally isolated, in one through three of the juices sampled.…”

Using jasmonates and salicylates to reduce losses within the fruit supply chain

“…sugar content and composition, organic acids and texture-related mouth feel [114,115], whereas changes in the aroma are related to changes in volatile compound composition [116,117]. Both taste and aroma together, define the product's flavour, i.e.…”

Aroma formation in Dianhong black tea: Effects of baking

“…3.37 ± 1.09 3.57 ± 1.89 Sweet, floral, citrus-like [7] 19 α-Terpineol [32] (Continued ) The content of volatile compounds is represented as the mean value ± standard deviation (mean ± SD). most abundant aroma components, especially terpene alcohols (linalool and its oxides, e.g., geraniol and nerolidol).…”