Changes in headspace volatiles during physiological development of Bisbee Delicious apple fruits

Mattheis, James P.; Fellman, John K.; Chen, Paul M.; Patterson, M. E.

doi:10.1021/jf00011a002

Cited by 123 publications

(83 citation statements)

References 14 publications

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“…Under hypoxic conditions apples can also produce acetaldehyde (23), which can be reduced to ethanol. Nonetheless, there are apple varieties such as Royal Gala (22) and Golden Delicious (23,24) that are very resistant to extremely low oxygen concentrations (Table 1; 6,10,19,21,22,[25][26][27].…”

Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

“…However, storage conditions may reduce volatile compound biosynthesis in apples (184,187) depending on the type of storage atmosphere employed and the length of the storage period (184,188). Modifi ed atmospheres, especially those with ultra-low oxygen (p(O 2 )<1 kPa), cause a reduction in the biosynthesis of linear chain volatiles due to a reduction in the concentration of alcohols and their esters (37,179), except for ethanol and its derivatives, which are produced in apple under anaerobic conditions (10,187). The synthesis and degradation of fatt y acids also decline (15,17,184) due to the reduction in β-oxidation, LOX activity and ethylene biosynthesis (22).…”

Section: Postharvest Factorsmentioning

confidence: 99%

“…They mostly include esters, alcohols, aldehydes, ketones and ethers (6). Aldehydes predominate in immature apples (8)(9)(10), but their content decreases as the fruit matures, a period in which the concentration of alcohols and esters increases, the latt er being the main volatile compounds in ripe apples (11,12). All the volatile compounds are of great importance for the complete characteristic aroma profi le of apples (8).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

151

134

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SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

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Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

Section: Postharvest Factorsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

151

134

View full text Add to dashboard Cite

show abstract

“…The aroma of volatile compounds is an important factor determining final sensory quality of fruit products and hence consumer satisfaction, being directly influenced by fruit maturity (Mattheis et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds Profile During Storage of Ionathan, Starkrimson and Golden Delicious Apple Varieties

Mureșan¹,

Muste²,

Socaci³

et al. 2014

BUASVMCN-FST

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Apples produce volatile chemicals that are responsible for the characteristic flavour of the fruit, as well as for the attribute of the final flavour. The aroma induced by the volatile compounds is important in determining the quality of the fruit, and especially for determining consumer acceptability.Fruits from three apple varieties were analysed (Ionathan, Golden Delicious and Starkrimson) at technological maturity and consumption maturity. The analysis method was developed on a Shimadzu QP-2010 GC-MS gas chromatograph, equipped with an AOC -5000 (CombiPAL) autosampler.The results showed that there are differences between varieties in terms of number, type and concentration of volatile compounds. Fruits at technological maturity have a high content of aldehydes while fruits at consumption maturity have a higher content of esters.

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“…Fruit maturity at harvest is the critical factor which has affected flavor development, post harvest ripening and handling the fruit. Harvesting too early may result in a pronounced lack of flavor development, whereas late-harvested fruit undergoes rapid firmness loss during storage (Mattheis, Fellman, Chen, & Patterson, 1991). In contrast, Smith (1984), points that the harvest of unripe fruits enhances a number of desirable characteristics, such as extensively prolonging the ripening period and delaying decline in firmness, acidity, and green ground color relative to ripe fruit.…”

mentioning

confidence: 99%