Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits

Taiti, Cosimo; Costa, Corrado; Menesatti, Paolo; Caparrotta, Stefania; Bazihizina, Nadia; Azzarello, Elisa; Petrucci, William Antonio; Masi, Elisa; Giordani, Edgardo

doi:10.1007/s00217-015-2438-6

Cited by 46 publications

(28 citation statements)

References 63 publications

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“…Titratable acidity (mg of malic acid/L) and pH were determined on 15 g of smashed pulp in 150 mL distilled water. For further details on colour and physiochemical parameters detection, see Taiti and colleagues [21].…”

Section: Colour and Physiochemical Fruit Parametersmentioning

confidence: 99%

“…Measurements were performed at controlled temperature (20 ± 3 °C) and humidity (65%) to avoid any interference on VOCs emission and detection by such parameters [21].…”

Section: Ptr-tof-ms Analysismentioning

confidence: 99%

“…Raw data were acquired with the TofDaq software (Tofwerk AG, Switzerland) using a dead time of 20 ns for the Poisson correction; and peak extraction followed the methodology described in Taiti et al [21], based on a modified Gaussian peak shape. PTR-ToF-MS spectra calibration was performed offline, using the peaks of known components, present in the spectra at any time (water isotope, H 3 , m/z = 59.05).…”

Section: Ptr-tof-ms Analysismentioning

confidence: 99%

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Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

Masi

Taiti

Vignolini

et al. 2017

Eur Food Res Technol

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Section: Colour and Physiochemical Fruit Parametersmentioning

confidence: 99%

“…Measurements were performed at controlled temperature (20 ± 3 °C) and humidity (65%) to avoid any interference on VOCs emission and detection by such parameters [21].…”

Section: Ptr-tof-ms Analysismentioning

confidence: 99%

Section: Ptr-tof-ms Analysismentioning

confidence: 99%

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Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

Masi

Taiti

Vignolini

et al. 2017

Eur Food Res Technol

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“…To confirm or discard the hypothesis that the resins composition can be associated with the taxonomic position of trees, a multivariate statistical class‐modelling approach has been applied to the data of VOCs analysis of plant populations (Partial Least Squares Discriminant Analysis: PLSDA). This chemometric approach has been extensively employed for the detection of differences associated to the taxonomical position and to discriminate between sample origin or status in food plants and their derivates …”

Section: Introductionmentioning

confidence: 99%

Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

Taiti

Costa²,

Figorilli³

et al. 2018

Flavour & Fragrance J

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Natural resins exude from trees as viscous liquids, which subsequently harden by evaporation and/or oxidation. Their compositions and textures are complex and vary during the solidification processes, producing a typical volatile fragrant fraction. Many techniques have been applied to the study of resins in order to obtain considerable chemical information but no exploratory work has been conducted using Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR‐ToF‐MS). For this reason its potential to rapidly obtain the Volatiles Organic Compounds (VOCs) mass profiles of several natural resins has been tested. A Partial Least Squares Discriminant Analysis (PLSDA) have been performed to classify all samples based on their species, family or order on the basis of the VOCs emission profiles of 31 natural resins derived from different tree species. The sensitivities and specificities obtained were higher than 95% whilst a correct classification was higher for family (94.23% on 7 classes) and order (94.12% on 6 classes), than that of species (89.06% on 31 classes). Finally confusion matrices based on PLSDA models were produced to observe and draw conclusions about non‐correct classifications. In our study we successfully determined the volatile profiles for 31 different tree natural resins assessing the possibility of correctly identify the taxonomic position of the trees by the analysis of their aromatic profiles. This preliminary study could lay down the bases for future studies on the VOC emissions of resins, by qualifying PTR‐ToF‐MS as a promising tool for a fast resin identification of complex matrix.

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“…Numbers from 1 to 24 are associated to the samples as reported in Table 1; letters A, B, and C individuate the clusters. None autoscaling procedure was utilized for the color-coding Table 3 Peaks from the PTR-ToF-MS related to the sensory characteristics perceived by the Panel test with Pearson's correlation coefficients statistically significant at p Cappellin et al 2014;Taiti et al 2015a), and the protonated m/ z = 61.028, TI as acetic acid/acetates Taiti et al 2015a), are both generally considered in olive oils as compounds deriving from alteration due to a long time of olive storage before processing (Morales et al 2000;Angerosa et al 1996a) the protonated m/z = 75.044, TI as propanoic acid (Aprea et al 2015), is considered a defective compound that can be explained by fermentation processes induced by Clostridium spp. in olive fruits after a long time of storage (Angerosa et al 1996b); the protonated m/z = 89.059, TI as butanoic acid (Aprea et al 2015), seems related to the sugar fermentation (Morales et al 2013); the protonated m/z = 127.110, TI as octanal (Masi et al 2015a, b), is found in oxidized olive oil (Morales et al 2013).…”

Section: Ptr-tof-ms Analysismentioning

confidence: 99%

Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

et al. 2017

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Olive oil samples were obtained from six cultivars grown in different environments, and graded by chemical analyses as extra virgin (EVOOs). These were evaluated for flavors and off-flavors, and relative VOCs spectrum as determined by PTR-ToF-MS. A hierarchical clustering of Panel test data separated olive oil in three groups, one including the samples with perceived off-flavor (VOOs), regardless of cultivar and environment. The Pearson's correlation coefficients between the mass data from PTR-ToF-MS and the sensory characteristics perceived by the Panel test were determined. A mass-to-sensory attributes correlation index was calculated. A colorcoded card was built up based on the intensities (ncps) of five selected protonated mass data that was able to distinguish EVOOs from VOOs olive oil samples.

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Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits

Cited by 46 publications

References 63 publications

Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

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