Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

Wang, Yiju; Yang, Chunxiang; Li, Shaohua; Liu, Yang; Wang, You‐Nian; Zhao, Jianbo; Jiang, Quan

doi:10.1016/j.foodchem.2009.02.004

Cited by 184 publications

(167 citation statements)

References 24 publications

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“…All the other terpenic compounds were not affected by the applied method of storage and/or during the ripening process, except linalool (26) ( Table 7). Linalool (26) and limonene (25) are known as the most abundant terpenic compounds found in many fruits (Wang et al, 2009) and their concentrations significantly increased with ripeness. A statistical difference in the concentration of volatiles in FR was determined for (Z)-2-hexen-1-ol (39) (green leafy odor) and 1-nonanol (40) (citrus odor similar to citronella oil).…”

Section: Discussionmentioning

confidence: 99%

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

BACVONKRALJ¹,

Jug²,

Komel³

et al. 2014

Turk J Agric For

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Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically characterized. The aim of our study was to determine the impact of the stage of ripening, sample storage conditions, and type of fiber coating and extraction glassware on peach aroma compounds. The peach aroma components were extracted by headspace solid-phase microextraction (HS-SPME) and with the application of a specific fiber (DVB/CAR/PDMS fiber) that retained the main group of volatiles present in peaches. Artisan-made glassware that enabled bigger sample loads was used. It was found that its application provided a 3-fold higher extraction of aromatic compounds on average. Significant differences were also found when the same peach pulp was analyzed fresh or frozen (in liquid nitrogen or in the freezer at -16 °C). In fresh peaches, a higher amount of some alcohols and important esters was determined. Liquid nitrogen had a positive impact on hexanal and (E)-2-hexenal, whereas the storage of samples in the freezer had a major impact on most other aldehydes, as well as limonene. The study revealed the importance of sample preparation and storage on the overall aromatic profile of peaches.

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Section: Discussionmentioning

confidence: 99%

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

BACVONKRALJ¹,

Jug²,

Komel³

et al. 2014

Turk J Agric For

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“…In peach, the presence of linalool can discriminate peach cultivars by their origin (Wang et al 2009). In this work, a major QTL for linalool was detected in the distal part of linkage group 4.…”

Section: Collocation Of Major Qtls and Candidate Genesmentioning

confidence: 99%

Genetic dissection of aroma volatile compounds from the essential oil of peach fruit: QTL analysis and identification of candidate genes using dense SNP maps

Eduardo

Chietera

Pirona

et al. 2012

Tree Genetics & Genomes

101

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Volatile organic compounds (VOCs) in plants are involved in aroma and pest resistance. These compounds form a complex mixture whose composition is specific to species and often to varieties. Despite their importance as essential factors that determine peach fruit quality, understanding of molecular, genetic, and physiological mechanisms underlying aroma formation is limited. The aim of this study was the identification in peach of quantitative trait loci (QTLs) for fruit VOCs to understand their genetic basis using an F1 population of 126 seedlings deriving from the cross between "Bolero" (B) and "OroA" (O), two peach cultivars differing in their aroma profile. Dense single nucleotide polymorphism (SNP) and SSR maps covering the eight linkage groups of the peach genome were constructed by genotyping with the International Peach SNP Consortium peach SNP array v1, and data for 23 VOCs with high or unknown "odor activity value" were obtained by gas chromatography-mass spectrometry analysis of fruit essential oil in the years 2007 & Genomes (2013) 9:189-204 DOI 10.1007 QTLs were identified, most consistent in both years. QTLs were identified for the 23 VOCs studied, including three major QTLs for nonanal, linalool, and for p-menth-1-en-9-al stable in both years. Collocations between candidate genes and major QTLs were identified taking advantage of the peach genome sequence: genes encoding two putative terpene synthases and one lipoxygenase (Lox) might be involved in the biosynthesis of linalool and p-menth-1-en-9-al, and nonanal, respectively. Implications for marker-assisted selection and future research on the subject are discussed.

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“…For this reason, farmers are trying to limit these issues by avoiding infection by Mediterranean fruit fly. Results obtained in field and laboratory tests explain different susceptibilities to Medfly damage [6]. Identification of the VOCs released by different stages of Medfly can help us to understand the chemical communications between insectinsect interactions in different stages of Medfly [7].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Stable Isotope 13C6-glucose on Volatile Organic Compounds in Different Stages of Mediterranean Fruit Fly (Medfly) Ceratitis Capitata (Diptera: Tephritidae)

Al-Khshemawee¹,

Agarwal²,

Ren³

2017

Entomol Ornithol Herpetol

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The Mediterranean fruit fly (Medfly) Ceratitis capitata (Diptera: Tephidae), as most of the Tephritidae species, is a pest of great economic importance around the world. For Integrated Pest Management (IPM) and biological pest management purposes, this research will investigate characterization of the broadest possible range of volatile organic compounds and the possible changing trends of volatile biological emissions during development stages of insect. During the last years, many types of research have been done to understand chemical communications between pest-pest interactions and about the insect responses to specific volatile organic compounds. An early comparison of the VOCs emitted from larvae, pupae and adult was performed. Our research focuses on the comparison of volatile compounds emitted from a different stage of Medfly using stable isotope 13 C 6 -glucose. Gas Chromatography (GC) technique coupled with Flame Ionization Detection (FID) and gas chromatography with mass spectrometry (GC-MS) for identification of VOCs was employed. Head Space-Solid Phase Micro Extraction HS-SPME method with Three-phase fiber 50/30 µm divinylbenzene/carboxen/ polydimethylsiloxane (DVB/CAR/PDMS) was used. The results showed that there are different chemicals emitted in a different stage of Medfly (Larvae, pupae, and adults M/F) especially in the adult stage. GC-MS detected 27 compounds from larvae, 23 compounds from pupae and 29 compounds from adults. These different VOCs emitted in different stages of Medfly were clearly displayed, and a broad range of emitted volatile compounds was successfully described. The characterization of release patterns could be useful tool for the selection of compounds and for further investigated in biological studies to understand of the key semi-chemicals involved in medfly behaviour.

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Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

Cited by 184 publications

References 24 publications

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Genetic dissection of aroma volatile compounds from the essential oil of peach fruit: QTL analysis and identification of candidate genes using dense SNP maps

Evaluation of Stable Isotope 13C6-glucose on Volatile Organic Compounds in Different Stages of Mediterranean Fruit Fly (Medfly) Ceratitis Capitata (Diptera: Tephritidae)

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