Biochemistry of apple aroma: A review

Espino-Díaz, Miguel; Sepúlveda, D.R.; González‐Aguilar, Gustavo A.; Olivas, Guadalupe I.

doi:10.17113/ftb.54.04.16.4248

Cited by 152 publications

(148 citation statements)

References 161 publications

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“…Among those compounds, benzaldehyde (6.568-18.508 mg/kg), 2-methylbutanol (2.301-13.421 mg/kg), butanol (0.643-5.247 mg/kg), (E) -2-hexenal (2.050-9.804 mg/kg), ethyl butanoate (1.914-6.906 mg/kg), ethyl 2-methylbutanoate (1.419-6.867 mg/kg) presented relatively higher amounts than other compounds. The results were agreed with other studies which found that esters, alcohols, aldehydes, ketones compounds could be considered as the main compounds to delicious apple (Espinodíaz et al, 2016). The OAV was considered as useful method to evaluate the contribution of aroma compound to whole aroma.…”

Section: Results and Conclusionsupporting

confidence: 92%

Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)

Mao

et al. 2019

Preprint

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Volatile aroma compounds of delicious apple juice in three cultivars were obtained by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-flame photometric detection (FPD). Quantitatively, the major volatiles of the delicious apple juice were detected by GC-MS, such as esters, alcohols, aldehydes. In addition, GC-O and OAV were used to determine the aroma-active compounds in fruit. Amongst these compounds, ethyl 2-methylbutanoate (47-229), butyl 2-methylbutanoate (8-208), (E)-2-hexenal (25-120), butyl propanoate (14-54), methyl 2-methylbutanoate (28-41), ethyl hexanoate (4-32), ethyl butanoate (5-17) showed high OAVs in three delicious apple juices, which contributed greatly to the aroma of delicious apple juice. Beside those compounds, methanethiol (OAV: 1.1-1.6), dimethyl sulfide (OAV: 2.5-3.6), methional (OAV: 4.2-11.7) and 2-(methylthio)ethanol (OAV: 1.2-1.9) also presented relatively high OAVs. Finally, four compounds (ethyl 2-methylbutanoate, ethyl octanoate, ethyl butanoate and ethyl hexanoate) were selected to investigate the possible interactions occurring in the delicious apple juice. The resultants demonstrated that those aroma volatile compounds can decrease threshold of the solution to dissimilar degrees before and after their addition.

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Section: Results and Conclusionsupporting

confidence: 92%

Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)

Mao

et al. 2019

Preprint

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“…As listed in Table , 3 alcohols, 28 esters, and 2 terpenes were tentatively identified. Esters are generated by the esterification of alcohols and acyl‐CoA, and acyl alcohol transferase (AAT) is the key enzyme that transfers an acyl group to an alcohol (Bartley, Stoker, Martin, Hatfield, & Knee, ; Espino‐Díaz, Sepúlveda, González‐Aguilar, & Olivas, ). However, independent to the reaction of alcohols and esters, terpenoids including α‐farnesene and d ‐limonene are generated via mevalonate and deoxyxylulose phosphate pathways (Eisenreich, Bacher, Arigoni, & Rohdich, ; Sanz & Perez, ).…”

Section: Resultsmentioning

confidence: 99%

“…The type of esters generated from apples is dependent on the specificity of AAT enzyme to alcohols and acyl‐CoA (Echeverrıa, Graell, et al, ). Apples have AAT enzymes with various substrate‐specificity depending on their variety (Espino‐Díaz et al, ). It has been reported that exogenous HeOH and 2mBuOH in Fuji apples are converted to hexyl and 2‐methylbutyl acetate, respectively (Holland et al, ).…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile compounds as quality indicators for Fuji apples after cold storage

et al. 2017

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Changes in the volatile components in Fuji apples were investigated by the analysis of intact apples using headspace solid‐phase microextraction–gas chromatography–mass spectrometry to assess their quality during long‐term storage at 4°C (3, 6, and 9 months). Three alcohols and 28 esters were identified, and the feeding of precursor alcohols (e.g., butanol, hexanol, and 2‐methylbutanol) resulted in significantly increased amounts of eight esters. Among these esters, the peak area ratios (PARs) of butyl acetate, butyl butanoate, butyl 2‐methylbutanotate, or 2‐methylbutyl acetate to the eight esters were highly correlated with those of their precursor alcohols to the total alcohol content (R2 ≥ .9253). In addition, the PAR of precursor alcohols to the total alcohol content, as well as the PAR of these esters to the eight esters, significantly increased during storage at 4°C (p < .01). Therefore, it is concluded that PARs can be used as quality indicators for Fuji apples. Practical applications Quality assessment is crucial in the food industry to maintain food quality. An accurate, rapid method must be available for an assessment of quality. In addition, the identification of reliable biomarkers is imperative for quality assessment. Because of their versatility, volatile compounds in foods can provide considerable information about the quality of foods. In this study, volatile compounds in Fuji apples served as good quality indicators, and these apples were nondestructively analyzed without sample treatment. In addition, multiple volatile indicators were identified and validated. The results suggested that the volatile compounds analyzed by this nondestructive method can serve as indicators for the rapid, robust assessment of the quality of Fuji apples in the agricultural industry.

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“…Hundreds of volatile compounds have been detected in the aroma profile of apples. These compounds are categorized as esters, alcohols, aldehydes, ketones and ethers [1,2]. Some of these compounds are labeled as "character impact," including trans-2-hexenal (green), hexanal (grassy, green), butyl acetate (red apple aroma), ethyl butanoate (fruity), butan-1-ol (sweet aroma), etc.…”

Section: Introductionmentioning

confidence: 99%

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Kebede

Ting

Eyres

2020

Foods

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This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 • C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.

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Biochemistry of apple aroma: A review

Cited by 152 publications

References 161 publications

Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)

Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)

Analysis of volatile compounds as quality indicators for Fuji apples after cold storage

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

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