Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

Guillot, Sophie; Peytavi, Laurence; Bureau, Sylvie; Boulanger, Renaud; Lepoutre, Jean-Paul; Crouzet, Jean; Schorr‐Galindo, Sabine

doi:10.1016/j.foodchem.2005.04.016

Cited by 115 publications

(85 citation statements)

References 28 publications

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“…Among norisoprenoids, β-ionone and α-ionone were the most abundant norisoprenoids compounds of Alkaya apricot. β-Ionone is often described as having a violet aroma and is an important contributor to the flavour of many fruits including apricot (Takeoka et al, 1990;Guillot et al, 2006). It has an extremely low odour detection threshold of 0.09 ng/mL (Ferreira et al, 2002).…”

Section: Aroma Compoundsmentioning

confidence: 99%

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Inserra¹,

Cabaroğlu²,

Şen³

et al. 2017

Turk J Agric For

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IntroductionDrying is one of the oldest preservation techniques for foods and is the most important process in the successful storage of apricots (Göğüş et al., 2007). The objective in drying apricots is to reduce the moisture content to a level that allows safe storage over an extended period. In Turkey, the most common drying method for apricots is open-air sun-drying, requiring low capital, simple equipment, and low energy input (El Halouat and Labuza, 1987;Gezer et al., 2003). Generally, the fruits are spread on rooftops or on rocks without subjecting them to any pretreatment or washing with water (Mir et al., 2009). To decrease the effect of spoilage reactions, to facilitate the drying process, to prevent browning, to ensure colour stability, and to improve the overall product quality, some pretreatments are advised. One of these treatments is sulphuring

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Section: Aroma Compoundsmentioning

confidence: 99%

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Inserra¹,

Cabaroğlu²,

Şen³

et al. 2017

Turk J Agric For

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“…In the final period of ripening lactone formation was confirmed in apricot fruits (Goméz, Ledbetter 1997;Aubert et al 2010) and in nectarines (Engel et al 1988). It was suggested that lactone is responsible for sweet and fruity sensory properties (odour and taste) of fresh apricots and processed products such as jam (Takeoka et al 1990;Guillot et al 2006;Greger, Schieberle 2007). Table 4 shows that in over-ripe fruits there is a high risk of loss in firmness and a marked increase in ethylene production, but that measurements of soluble solids and CO 2 production are not useful parameters of ripening and cannot be used to distinguish cultivars (P-values in Table 4).…”

Section: Differentiation Of Cultivars Using Aromatic Compoundsmentioning

confidence: 98%

“…This may be compared to Greger and Schieberle (2007), who concluded from their analysis of volatiles in apricot fruits that a set of 18 compounds was enough to identify a cultivar. The importance of these terpenoids for sensory perceptions of quality was already emphasized by Guillot et al (2006), since limonene and β-cyclocitral contribute fruity, and especially citrus notes, to the aroma of apricots.…”

Section: Volatile Compounds That Can Determine the Degree Of Maturitymentioning

confidence: 99%

“…Autocatalytic ethylene apparently softens fruit right from the beginning of maturation (Chahine et al 1999), whereas during the climacteric phase it controls the production of volatiles (Takeoka et al 1990;Fan et al 2000). The degree of ripeness affects the production of volatiles from a diverse range of chemical groups such as alcohols, aldehydes, esters, terpenes and lactones (Guillot et al 2006;Greger, Schieberle 2007;Gokbulut, Karabulut 2012). Variation in the production of aroma compounds was previously reported to vary with the choice of cultivars (Gurrieri et al 2001;Solís-Solís et al 2007;Lo Bianco et al 2010 ) and the stage of maturity (Aubert, Chanforan 2007;González-Agüero et al 2009;Aubert et al 2010).…”

mentioning

confidence: 96%

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Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

Goliáš

Létal²,

Dokoupil

et al. 2013

Hort. Sci. (Prague)

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Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels of total soluble solids were found to be very similar. Ethylene as a parameter of ripening contributed to the resolution of cultivars in the over-ripe phase. On the other hand, fruit softening was not a useful parameter for distinguishing cultivars. 59 of volatiles were determined by the static headspace SPME gas chromatography with mass spectrometry and included 18 alcohols, 12 aldehydes, 10 esters, 11 terpenes, 5 lactones and 3 miscellaneous. Actually, the production of alcohols at ripe stage had almost been completed, since at the over-ripe stage they increased only slightly. Terpene levels were highest for the medium-late cultivars (Orangered, Velkopavlovická, Pinco, Silvercot and Leskora); they were predominantly limonene, α-terpineol and β-Ionone. The decrease in the concentration of terpenes in over-ripe fruit was statistically significant. There are six compounds (2-methylbutan-1-ol, 2-methylbutanal, n-hexylbutanoate, 3-methyl-3-methylbutyric acid, γ-caprolactone and γ-octalactone) which taken together can be used to distinguish the two different stages of maturity, ripe and over-ripe. The most abundant of these are γ-caprolactone and γ-octalactone, followed by 2-methylbutan-1-ol. If the volatiles from the cultivars used in this investigation are compared using cv. Bergeron as a standard, then only 10 are required to separate each variety at the over-ripe phase. Principal component analysis clearly separated the cvs Velkopavlovická and Bergeron from all the others, which probably reflects major differences in the production of volatiles and ethylene.Keywords: volatile compounds; ethylene; respiration rate; firmness; HP-SPME-GC-MS Optimum fruit quality depends upon a number of factors, including the fruit developmental stage at the point of harvest and the subsequent changes during the period of post-harvest maturation. Ripening to achieve optimum quality means that there must be good aroma development (Botondi et al.

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“…In fresh apricots about 100 volatile compounds are identified, including the terpene alcohols, lactones, some phenols, aldehydes and terpene ketones (Guillot et al, 2006). Numerous components which determine the aroma of apricots can act synergistically, enhancing the overall flavour of the distillate (Nikićević and Paunović, 2013;Puškaš et al, 2013).…”

Section: Apricot (Prunus Armeniaca or Armenicea Vulgaris Lam)mentioning

confidence: 99%

Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia

Puskás¹,

Miljić²,

Vucurovic³

et al. 2017

J Process Energy Agric

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Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

Cited by 115 publications

References 28 publications

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia

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