Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation

Galvão, Mércia de Sousa; Narain, Narendra; Santos, Maria do Socorro Porto dos; Nunes, Maria Lúcia

doi:10.1016/j.foodres.2011.01.020

Cited by 46 publications

(15 citation statements)

References 25 publications

(38 reference statements)

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“…These compounds have already been detected in other fruits. 2‐pentanol and 2‐decanol were found in Brazilian plum (De Sousa Galvão et al ., ), and 4‐hydroxy‐4‐methyl‐2‐pentanone in Malaysian soursop (Cheong et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

Bonneau

Boulanger

Lebrun

et al. 2016

Int J of Food Sci Tech

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Summary Volatile compounds from fresh and dried mango were extracted by the solvent‐assisted flavour evaporation (SAFE) technique and analysed by GC‐MS. Forty‐one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%. These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity and Henry's law constant of the compounds. However, new compounds appeared and enrichment of some compounds was observed after drying. Limonene, β‐myrcene, δ‐3‐carene, β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoate were found to be flavour contributors in both products on the basis of the odour activity values (OAVs). Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango.

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Section: Resultsmentioning

confidence: 99%

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

Bonneau

Boulanger

Lebrun

et al. 2016

Int J of Food Sci Tech

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“…They found that some nondairy isolates in monoculture had strong decarboxylation activity against α-ketoisocaproic acid as indicated by high levels of the malt odor compound 3-methyl butanal in cell-free extracts. The compound 3-methyl butanal, and also 3-methyl-2-butanone, can endow fermented dairy products with different flavors including: fresh malt, nutty, floral, and fruity flavors (Jensen et al, 1994;Adhikari et al, 2010;Galvão et al, 2011). Seventy-eight percent of Chinese consumers prefer "nutty malt flavors, " such as those that are associated with mature cheese (Zhang et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

Min

Duo

et al. 2020

Front. Microbiol.

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It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of L. lactis subsp. lactis phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry.

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“…(10). It has been found that a discontinuous isothermal reactor equipped with a stirrer is very convenient for creating a homogeneous environment for log k…”

Section: Resultsmentioning

confidence: 99%

A Method for Esterification Reaction Rate Prediction of Aliphatic Monocarboxylic Acids with Primary Alcohols in 1,4‐Dioxane Based on Two Parametrical Taft Equation

Vojtko

Tomčı́k

2014

Int J of Chemical Kinetics

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Esterification reaction rates of aliphatic monocarboxylic acids with primary alcohols in 1,4-dioxane as inert solvent were investigated. Acids were esterified with 1-propanol and alcohols with acetic acid as model reactants at a constant temperature of 60 • C, at a fixed ionic strength and pH in a batch reactor with a constant volume. For evaluation of reaction rates, an exact kinetic equation for the equilibrium reaction was applied. Under these conditions and for low reactants, concentrations reaction rate depends only on the structure of reactants and, therefore, can be predicted by a correlation equation with two Taft coefficients (inductive and steric effects). From these equations, it is possible to estimate the esterification reaction rate constant for other acid-alcohol pairs. This methodology may also be suitable for other kinetic systems measured under comparable experimental conditions. C

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Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation

Cited by 46 publications

References 25 publications

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

A Method for Esterification Reaction Rate Prediction of Aliphatic Monocarboxylic Acids with Primary Alcohols in 1,4‐Dioxane Based on Two Parametrical Taft Equation

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