The imitation and creation of a mango flavor

ZHANG, Wanping; Zhu, Guangyong; Zhu, Guangtian

doi:10.1590/fst.34622

Cited by 3 publications

(1 citation statement)

References 22 publications

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“…GLVs as Z-3-Hexenal, (E)-2-Hexenal, Z-3-Hexenol, and Z3HAC represent communication and defense signals that can activate defensive reactions in the same plant and neighboring plants against herbivores and pathogens, and repel or attract herbivores and their natural enemies, developing in addition some toxicity towards bacteria and fungi [ 6 , 9 ]. In addition, GLVs represent a pleasant powerful green-note/fruity-aroma component of apples and tropical fruits [ 10 , 11 ] so as to be efficiently employed e.g., in a recipe for the artificial imitation of mango flavor [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Green Leaf Volatile (Z)-3-Hexenyl Acetate Is Differently Emitted by Two Varieties of Tulbaghia violacea Plants Routinely and after Wounding

Frontini

Bellis

Luvisi

et al. 2022

Plants

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While studying aromas produced by the edible flowers of Tulbaghia violacea, we noticed a different production of (Z)-3-Hexenyl acetate (a green-leaf volatile, GLV) by purple (var. ‘Violacea’) and white (var. ‘Alba’) flowers. The white Tulbaghia flowers constantly emits (Z)-3-Hexenyl acetate, which is instead produced in a lower amount by the purple-flowered variety. Thus, we moved to analyze the production of (Z)-3-Hexenyl acetate by whole plants of the two varieties by keeping them confined under a glass bell for 5 h together with a SPME (Solid Phase Micro Extraction) fiber. Results show that six main volatile compounds are emitted by T. violacea plants: (Z)-3-Hexenyl acetate, benzyl alcohol, nonanal, decanal, (Z)-3-Hexenyl-α-methylbutyrate, and one unknown compound. By cutting at half-height of the leaves, the (Z)-3-Hexenyl acetate is emitted in high quantities from both varieties, while the production of (Z)-3-Hexenyl-α-methylbutyrate increases. (Z)-3-Hexenyl acetate is a GLV capable of stimulating plant defenses, attracting herbivores and their natural enemies, and it is also involved in plant-to-plant communication and defense priming. Thus, T. violacea could represent a useful model for the study of GLVs production and a ‘signal’ plant capable of stimulating natural defenses in the neighboring plants.

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Section: Introductionmentioning

confidence: 99%

The Green Leaf Volatile (Z)-3-Hexenyl Acetate Is Differently Emitted by Two Varieties of Tulbaghia violacea Plants Routinely and after Wounding

Frontini

Bellis

Luvisi

et al. 2022

Plants

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Ice cream consumption preferences in Sullana, Peru

Moreno-Quispe

Espinoza²,

Mauricio-Sandoval³

et al. 2023

Curr Res Nutr Food Sci

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Ice cream is one of the most consumed desserts worldwide and due to the high production of fruits such as camu camu, mango, and grapes in northern Peru, it is intended to introduce artisanal ice cream with these fruits in the market. This study was exploratory, descriptive and cross-sectional. A questionnaire was applied to the population of Sullana, Peru. This report shows a relationship between consumers and non-consumers of ice cream according to gender (p=0.473), age (p=0.816), occupation (p=0.551) and willingness to pay (p=0.007). The results show that non-consumers buy ice cream for others. Consumers prefer handmade ice cream and served in a cup, they also prefer cookies, toffee, chocolate and fruits as toppings on ice cream. Most of the participants consume ice cream in all seasons of the year, on weekends and pay between 2.5 and 5 soles for the ice cream they buy. 36.8% prefer to consume ice cream in commercial establishments and 95.8% of the population would like the restaurant of their choice to offer artisan ice cream. These results provide ice cream manufacturers and local businesses with new insights into consumer preferences. In conclusion, the consumption of local products such as mango, camu camu, grape and avocado are important from a nutritional point of view to take advantage of their bioactive compounds, and from the producer's point of view can improve sales and product diversification through ice cream.

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Chiral Trapped-Headspace GC-QMS-IMS: Boosting Untargeted Benchtop Volatilomics to the Next Level

Bodenbender,

Rohn,

Sauer

et al. 2024

Chemosensors

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In the field of quality analysis of food and flavoring products, gas chromatography–quadrupole mass spectrometry–ion mobility spectrometry (GC-QMS-IMS) is a powerful technique for the simultaneous detection of volatile organic compounds (VOCs) by both QMS and IMS. GC is an established technique for the separation of complex VOC-rich food products. While subsequent detection by IMS features soft ionization of fragile compounds (e.g., terpenes) with characteristic drift times, MS provides analytes’ m/z values for database substance identification. A limitation of the prominently used static-headspace-based GC-QMS-IMS systems is the substantially higher sensitivity of IMS in comparison to full-scan QMS. The present study describes a new prototypic trapped-headspace (THS)-GC-QMS-IMS setup using mango purees. This approach ultimately allows the combination of soft ionization with m/z values obtained from database-searchable electron ionization (EI) spectra. The new setup features aligned retention times for IMS and MS and sufficient signal intensities for QMS and IMS. The results demonstrate that THS-GC-QMS-IMS allows for the classification of mango purees from different cultivars and that it could be a promising alternative method for authenticity control of food, flavors, and beverages.

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The imitation and creation of a mango flavor

Cited by 3 publications

References 22 publications

The Green Leaf Volatile (Z)-3-Hexenyl Acetate Is Differently Emitted by Two Varieties of Tulbaghia violacea Plants Routinely and after Wounding

The Green Leaf Volatile (Z)-3-Hexenyl Acetate Is Differently Emitted by Two Varieties of Tulbaghia violacea Plants Routinely and after Wounding

Ice cream consumption preferences in Sullana, Peru

Chiral Trapped-Headspace GC-QMS-IMS: Boosting Untargeted Benchtop Volatilomics to the Next Level

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