Aroma Compounds

Belitz, Hans‐Dieter; Grosch, Werner; Schieberle, Peter

doi:10.1007/978-3-662-07279-0_6

Cited by 81 publications

(125 citation statements)

References 37 publications

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“…The alcohols 1-hexanol and 2-heptanol, which are among impact compounds in commercial passion fruits aroma [22,25,38], were identified in the present study (Table 1) and may be important for sweet passion fruit aroma.…”

Section: Other Classes Of Volatile Compoundsmentioning

confidence: 60%

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Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Mamede

Soares

Oliveira

et al. 2017

Journal of Chemistry

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Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.

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Section: Other Classes Of Volatile Compoundsmentioning

confidence: 60%

“…Esters are well-known as major contributors to the characteristic fruity, floral, and sweet aromas of a wide variety of fruits [25]. The highest concentrations of esters in passion fruit in general were observed in C-2 to C-8 saturated and unsaturated esters.…”

Section: Estersmentioning

confidence: 99%

Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Mamede

Soares

Oliveira

et al. 2017

Journal of Chemistry

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“…This compound usually decreased during heat treatments. Also, sonication probably enhanced the production of secondary compounds such as 6-methyl-5-hepten-2-one from this terpene (Belitz, Grosch, & Schieberle, 2009). The new model did not fully represent all dataset variability (Wilks' lambda 0.382).…”

Section: Linear Discriminant Analysismentioning

confidence: 93%

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

Bastianello

Montemurro

Fasolato

et al. 2015

CyTA - Journal of Food

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Two studies (storage and challenge tests) investigated the microbial shelf life combined with a semi-quantitative determination of volatile compounds of cloudy apple juices after power ultrasound (US) treatment. The sublethal injury of spoiler yeasts (Candida parapsilosis and Rhodotorula glutinis) was also evaluated. The maximum effect of sonication was observed 14 days post-treatment in both tests, especially on psychrotrophic count. Sublethal injury occurred only in C. parapsilosis. Microbiological data estimated the shelf life of sonicated juices to be around 21 days. The typical aroma compounds of the raw juices decreased quickly in control samples compared with sonicated ones. The flavor stability provided by US treatment seemed to be maintained for at least the first 14 days of cold storage. The US affected the shelf life of raw apple juices, probably due to yeast sublethal stress; some specific aroma compounds could be used as freshness or treatment markers.Keywords: sonication; apple juice; quality shelf life; volatile compounds; storage test; challenge test Se investigó el desarrollo microbiológico (respectivamente durante 28 y 60 días) a través de dos estudios (storage y challenge test) relacionando con la determinación semicuantitativa de los compuestos volátiles del jugo de manzana luego del tratamiento por ultrasonidos (US). Fueron evaluados los danos subletales de dos levaduras (Candida parapsilosis y Rhodotorula glutinis). En ambos casos fue observado el máximo efecto de la ultrasonificación después de 14 días del tratamiento, especialmente en la cuenta de bacterias sicrotróficas. Fueron observados danos estadísticamente significativos solo con C. parapsilosis. Los datos microbiológicos de los jugos tratados por ultrasonidos permitieron estimar como plazo de conservación en 21 días. La estabilidad del aroma después del tratamiento por ultrasonidos se mantiene constante por lo menos por los primeros 14 días de almacenamiento en frío. El tratamiento por ultrasonidos modifica la fecha de caducidad del jugo de manzana probablemente provocando estrés en las levaduras. Esta investigación también ha destacado que algunos compuestos específicos del aroma podrían ser utilizados como marcadores de frescura o del tratamiento mismo.

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“…Citral is a naturally occurring mixture of non-cyclic monoterpene aldehydes E-citral and Z-citral (geranial and neral; trans and cis isomers) contributing to the fruity flavour and reminiscent of lemon aroma (Belitz, Grosch, & Schieberle, 2009;Lewinsohn et al, 2005). Several investigations showed that citral is formed in many plants directly from geranyl diphosphate action resulting in geraniol, following its conversion into geranial and neral (Banthorpe, Bucknall, Doonan, Doonan, & Rowan, 1976;Iijima, Gang, Fridman, Lewinsohn, & Pichersky, 2004;Singh-Sangwan, Sangwan, Luthra, & Thakur, 1993).…”

Section: Accepted Manuscriptmentioning

confidence: 99%