Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc—Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ13C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds.

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Environmental factors that influence stomatal conductance (g s ) interact through a complex network of signal transduction and have therefore highly interdependent effect.In the present study we examined how plant water status affects stomatal sensitivity to the change of CO 2 concentration ([CO 2 ]). We investigated the short-term dynamic of stomatal response to a sudden [CO 2 ] increase (from 400 to 700 µmol(CO 2 ) mol -1 ) in maize supplied with different amounts of water (resulting ψ w = -0.35, -0.52 and -0.75 MPa). Gas exchange measurements were performed in short logging intervals and the response was monitored under two different levels of water vapour pressure deficit (VPD) of 1 and 2 kPa in order to observe the impact of air humidity. Generalized logistic curves were fitted to standardized stomatal response data, which enabled us to objectively estimate the level (relative decrease of g s ) and the dynamics of the response.Soil water stress and high VPD significantly decreased relative stomatal closure in response to [CO 2 ] rise, but simultaneously accelerated stomatal response to [CO 2 ], as revealed by shorter half life (t 1/2 ). VPD significantly affected the response of well-watered plants. In contrast, a fast stomatal reaction of water-deprived plants was predetermined by a low xylem water potential (ψ w ) of the leaf and the influence of air humidity was minor.

Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection of a non-browning cultivar. Cultivar ‘Majda’ is a Slovenian cultivar, a cross between ‘Jonatan’ and ‘Golden Noble’. In this study, it was thoroughly examined and compared to the well-known cultivar ‘Golden Delicious’ with the aim to decipher the reason for non-browning. We have determined the content of sugars, organic acids, vitamin C, glutathione and phenolics in apple flesh, with the addition of phenolic content in apple peel and leaves. The change in color in halves and pomace was also measured and the activity of peroxidase (POX) and polyphenol oxidase (PPO) were determined. Additionally, the analyses of flesh were repeated post-storage. The most prominent results were high acidity (malic acid), low phenol content, especially hydroxycinnamic acid and flavan-3-ol content of cultivar ‘Majda’ in comparison to ‘Golden Delicious’, and no difference in PPO activity between cultivars. After the overview of the results, we believe that both low phenol content and high reduced glutathione content impact the non-browning characteristics of cultivar ‘Majda’.

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