Charm analysis of apple volatiles

Cunningham, David; Acree, Terry E.; Barnard, J. A.; Butts, Robert M.; Braell, Peter

doi:10.1016/0308-8146(86)90107-x

Cited by 160 publications

(98 citation statements)

References 13 publications

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“…Diff erences in the concentrations of volatile compounds among diff erent apple varieties give them a characteristic aroma patt ern (4,12). Table 2 shows the main aromatic volatile compounds in diff erent apple varieties.…”

Section: Preharvest Factorsmentioning

confidence: 99%

“…Flavour is one the most important and distinctive features of apples, and it is determined by both taste and aroma (2,3). While taste is mainly determined by sugars and organic acids, aroma is a complex mixture of many volatile compounds whose composition is specifi c to the species and oft en to the variety (3)(4)(5). The volatile aroma compounds in apple have been studied for more than 50 years.…”

Section: Introductionmentioning

confidence: 99%

“…All the volatile compounds are of great importance for the complete characteristic aroma profi le of apples (8). Their composition and concentration diff er among varieties (4,13,14), and their production can also be aff ected by several factors before, during and aft er the harvest.…”

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.

152

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: Preharvest 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.

152

134

View full text Add to dashboard Cite

show abstract

“…To measure the aroma potency of each odorant, techniques such as aroma extract dilution analysis (AEDA) and Charm analysis can be used. 12,13 These methods are very tedious and time consuming. An alternative is GC-O analysis, based on measurements of the intensity of the eluted odours, using a simple rating scale.…”

Section: Introductionmentioning

confidence: 99%

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Dı́az-Maroto

Guchu

Castro-Vázquez

et al. 2008

Flavour & Fragrance J

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Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to study aroma-active compounds in extracts of American, French, Hungarian and Russian oak woods. Compounds that presented high odour intensities for the non-toasted oak woods were guaiacol, hexanal, trans-2-nonenal, trans-oak lactone, cis-oak lactone, eugenol, vanillin and trans-isoeugenol, whilst the same compounds, in addition to furfural, 4-methylguaiacol and cis-isoeugenol, proved important in the toasted oaks. Like the oak lactones, cis-and trans-isoeugenol presented woody/oak odours, particularly in the toasted samples. For Hungarian and Russian samples, both characterized by their lower content of oak lactones, trans-and cis-isoeugenol presented higher odour intensities. For this reason, samples of low oak lactone concentrations, such as Hungarian and Russian oak woods, but also containing isoeugenols, can impart woody/oak odours to wines.

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“…The responses are summarized as the "charm" value "c" that is a simple function of the Insert Figure 6 about here Charm analysis has been applied to study, among other products, apples [111], grapes [112,113], orange juices [114] and the off-flavors form plastic packaging of food products [115].…”

Section: A) Charm Analysismentioning

confidence: 99%

Chemical Sensing in Humans and Machines

Cometto‐Muñiz

2002

Handbook of Machine Olfaction

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Chemosensory detection of airborne chemicals by humans is accomplished principally through olfaction and mucosal chemesthesis. Odors are perceived via stimulation of the olfactory nerve (CN I) whereas nasal chemesthetic sensations (i.e., prickling, irritation, stinging, burning, freshness, piquancy, etc), grouped under the term nasal pungency, are mediated by the trigeminal nerve (CN V). Airborne compounds elicit odor sensations at concentrations orders of magnitude below those producing pungency but the physicochemical basis for odor and 3 pungency potency of chemicals, either singly or in mixtures, is far from being understood. The sensitivity of the sense of smell often outperforms that of the most sophisticated chemicoanalytical methods like gas chromatography and mass spectrometry. Still, the combined used of these techniques with human odor detection (i.e., olfactometry) has proved an invaluable tool to understand the chemosensory properties of complex mixtures such as foods, flavors, and fragrances. 1) Human chemosensory perception of airborne chemicalsHumans detect the presence of volatile organic compounds (VOCs) in their surroundings principally through their senses of olfaction and "chemesthesis" [1,2]. The latter is also known as the "common chemical sense" [3,4]. Activation of the olfactory nerve (CN I) produces odor sensations. Chapter 3 describes the biological basis of this chemosensory pathway. Activation of chemoreceptors on the trigeminal nerve (CN V) innervating the face mucosae produces chemesthetic responses (see, for example, [5]). These responses evoked in the nose include stinging, piquancy, burning, freshness, tingling, irritation, prickling, and the like. All these nasal sensations can be grouped under the term nasal pungency [6]. Chemesthetic responses to airborne VOCs can also be produced in the ocular, oral, and upper airway mucosae, where they are referred to as eye, mouth, and throat irritation. In the case of the back of the mouth and the throat, other nerves, such as the glossopharyngeal (CN VIII) and vagus (CN X), are also stimulated by airborne VOCs and contribute to perceived irritation.In this chapter we will focus on human smell and nasal chemesthesis. We will review psychophysical studies performed on both sensory modalities addressing the possible basis for the odor and irritation potency of VOCs. We will also summarize various techniques that combine the power of the human nose with that of chemical-analytical instruments, such as gas chromatography and mass spectrometry, to quantify the chemosensory activity of volatile chemicals and to help understand better the characteristics of human chemosensory perception. 2) Nasal Chemosensory DetectionOdor thresholds represent an important biological characteristic of airborne chemicals.Nevertheless, compilation of such values [7][8][9] show an extreme variability for any particular substance, even after attempting to standardize the values reported in different sources [10]. This scatter severely limits the practical applicatio...

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Charm analysis of apple volatiles

Cited by 160 publications

References 13 publications

Biochemistry of apple aroma: A review

Biochemistry of apple aroma: A review

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Chemical Sensing in Humans and Machines

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