Characterization of volatile and aroma‐impact compounds in persimmon (<i>Diospyros kaki</i> L., var. Triumph) fruit by GC‐MS and GC‐O analyses

Wang, Ying; Hossain, Doris; Perry, Patrick L.; Adams, Bill; Lin, Jianming

doi:10.1002/ffj.2094

Cited by 25 publications

(15 citation statements)

References 18 publications

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“…The second highest FD factors (512) were found for ethyl acetate (solvent), 2‐acetyl‐1‐pyrroline (cooked rice, popcorn‐like), acetic acid (vinegar), benzaldehyde (almond), 3‐methylbutanoic acid (acidic, sweaty), geosmin (mold, earthy), γ‐nonalactone (coconut), and sotolon (caramel). Among them, 2‐acetyl‐1‐pyrroline was tentatively identified based on retention index and odor description from reference literature . For modern Huang Jiu , 29 odor‐active regions were found with FD factors of ≥32.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

Chen

Qian

2018

Flavour & Fragrance J

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The differences in aroma profiles between traditional and modern types of Huang Jiu (Chinese rice wine) have been evaluated by sensory evaluation, comparative aroma extract dilution analysis (cAEDA), and chemical analysis. Sensory analysis revealed that traditional Huang Jiu has a higher overall aroma intensity than modern Huang Jiu, with contributions from the significantly higher intensity of the Qu aroma, as well as smoky, caramel notes. The cAEDA revealed 34 and 22 odor‐active regions with flavor dilution (FD) factors of ≥64 for the traditional and modern types of Huang Jiu, respectively. Twenty‐six odor‐active regions were detected with higher FD factors in traditional Huang Jiu. A total of 34 aroma compounds were then quantitatively measured in different types of Huang Jiu, and their odor activity values (OAVs) were calculated. The compounds with the highest OAVs in both types of Huang Jiu were 3‐methylbutanoic acid, vanillin, phenylacetaldehyde, ethyl hexanoate, and ethyl butanoate. The OAVs of benzaldehyde, geosmin, γ‐decalactone, and phenol were greater than 1 in traditional Huang Jiu, but less than 1 in modern types of Huang Jiu. These results revealed that the different sensory characteristics of the two types of Huang Jiu can be explained by the significantly different levels of benzaldehyde, vanillin, sotolon, geosmin, and phenolic compounds.

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Section: Resultsmentioning

confidence: 99%

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

Chen

Qian

2018

Flavour & Fragrance J

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“…Levels of the phenylalanine-derived volatile phenylacetaldehyde were higher in the AroG and PheA co-expression lines than in the AroG lines, suggesting that additional regulatory mechanisms control the synthesis of metabolites derived from the shikimate and phenylalanine pathways. Phenylacetaldehyde contributes to the pleasant and fruity aroma of several fruits, such as tomato, grape, or plum, and is one of the most impactful compounds in persimmon aroma; as a consequence, its increase would be an interesting feature for quality trait breeding (Tieman et al, 2006; Pino and Quijano, 2012; Wang et al, 2012; Rambla et al, 2016). However, because of the cross talk between phenylpropanoid and terpenoid metabolism, the increase in phenylacetaldehyde in AroG and PheA co-expression lines was accompanied by a decrease in the levels of the terpenoid-derived volatiles β-ionone and geranylacetone, two compounds with a strong impact on overall fruit aroma appreciation (Zvi et al, 2012).…”

Section: Metabolic Engineering For Fruit Quality Traitsmentioning

confidence: 99%

From Central to Specialized Metabolism: An Overview of Some Secondary Compounds Derived From the Primary Metabolism for Their Role in Conferring Nutritional and Organoleptic Characteristics to Fruit

2019

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Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors influencing consumer preference. Central carbon metabolism, also known as primary metabolism, contributes to the synthesis of intermediate compounds that act as precursors for plant secondary metabolism. Specific and specialized metabolic pathways that evolved from primary metabolism play a key role in the plant’s interaction with its environment. In particular, secondary metabolites present in the fruit serve to increase its attractiveness to seed dispersers and to protect it against biotic and abiotic stresses. As a consequence, several important organoleptic characteristics, such as aroma, color, and fruit nutritional value, rely upon secondary metabolite content. Phenolic and terpenoid compounds are large and diverse classes of secondary metabolites that contribute to fruit quality and have their origin in primary metabolic pathways, while the delicate aroma of ripe fruits is formed by a unique combination of hundreds of volatiles that are derived from primary metabolites. In this review, we show that the manipulation of primary metabolism is a powerful tool to engineer quality traits in fruits, such as the phenolic, terpenoid, and volatile content. The enzymatic reactions responsible for the accumulation of primary precursors are bottlenecks in the transfer of metabolic flux from central to specialized metabolism and should be taken into account to increase the yield of the final products of the biosynthetic pathways. In addition, understanding the connection and regulation of the carbon flow between primary and secondary metabolism is a key factor for the development of fruit cultivars with enhanced organoleptic and nutritional traits.

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“…Various quality characteristics of persimmon cultivars including chemical composition, physical characteristics and volatile compounds have been previously studied [12][13][14][15][16].…”

Section: Discussion:-mentioning

confidence: 99%

Analysis of Main Quality Characteristics of Persimmon (Diospyros Kaki L.) Fruits.

MohamedElHadi¹,

Bu²,

Ge³

et al. 2017

IJAR

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Persimmon (Diospyros kaki L.) is an important commercial and deciduous fruit tree with lots of cultivars. It is grown in various countries and is increasingly appreciated for its nutritional value, health benefits and rich flavor. In this research, persimmon fruits were used as plant materials to evaluate the main fruit quality characteristics of 34 different cultivars and to study the effect of ethylene and salicylic acid (SA) in main quality characteristic of two persimmon cultivars, namely "Xiaofangshi" and "Naiyoushi", during different ripening stages. The average weight of fruit of non-astringent persimmon cultivars was heavier compared to astringent persimmon, while the differences in fruit shapes index among all the astringent persimmon cultivars was larger than that of non-astringent persimmon cultivars. Moreover, the average total soluble solids of the astringent persimmon cultivars was higher than that of the non-astringent persimmons, while titratable acidity was basically consistent in both non-astringent and astringent persimmon cultivars. On the other hand, results showed that there were no significant differences in main fruit quality including fruit weight, diameter and fruit shape index in two different cultivars during different ripening stages. While, both fruit firmness and total soluble solids showed significant differences in both two cultivars, results revealed that fruit treated with ethylene had the lowest firmness and the highest total soluble solids followed by control fruits, while fruit treated with SA had the highest firmness and the lowest total soluble solids. A comparison of fruit color between different persimmon cultivars showed that both the pulp and the peel of astringent persimmon had deeper orange red color compared to non-astrignant cultivar. Moreover, hue angle (H°) of both "Xiaofangshi" and "Naiyoushi" was higher at harvest then decreased in different treatment during different ripening stages reflected the development in the color of fruit to deep orange.Copy Right, IJAR, 2017,. All rights reserved.

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Characterization of volatile and aroma‐impact compounds in persimmon (Diospyros kaki L., var. Triumph) fruit by GC‐MS and GC‐O analyses

Cited by 25 publications

References 18 publications

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

From Central to Specialized Metabolism: An Overview of Some Secondary Compounds Derived From the Primary Metabolism for Their Role in Conferring Nutritional and Organoleptic Characteristics to Fruit

Analysis of Main Quality Characteristics of Persimmon (Diospyros Kaki L.) Fruits.

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