Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety

Medina, Sonia; Pereira, Regina

doi:10.3390/foods9121830

Cited by 24 publications

(24 citation statements)

References 37 publications

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“…The monoterpene alcohols linalool and dihydromyrcenol are often detected together in GC-based analysis, and contribute to the flowery and citrus aromas in wines [87]. Previous research has found that the concentration of linalool is influenced by the yeast strain [14] and the apple variety used in the fermentation of cider [19]. Dihydromyrcenol has not been previously reported in cider; however, it is typically found in blackcurrants, where it is responsible for their citrus and herbal aromas [87].…”

Section: Monoterpenesmentioning

confidence: 99%

“…Ciders from two of the apple varieties (Antei and Melba) showed quite distinct VOC profiles, while those from two other varieties (Kulikovskoye and Orlovski Sinap) showed very similar VOC profiles to one another and could not be discriminated. Medina, et al [19] was able to use the volatile composition of Portuguese ciders as a biomarker for the apple variety used. However, there is limited information available on the commonality of VOC profiles within commercial cider products produced by a single manufacturer, who may use different apple varieties but with the same cider manufacturing processes.…”

Section: Introductionmentioning

confidence: 99%

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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

et al. 2021

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Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction.

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Section: Monoterpenesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

et al. 2021

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“…Furthermore, in general saffron profiles of VOCs have not been comprehensively characterized, likely due to the complexity of the volatile fraction. Currently, the food-quality program of the European Union promotes food-origin protection through PDO and Protected Geographical Indication (PGI) to preserve biodiversity and ensure quality of the final product [6]. The increased interest for safranal and its related volatile compounds, as both aroma compounds and rewarding pharmacological agents, prompted us to undertake research on Campania saffron to determine simultaneously the amount of safranal and related volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality

Cozzolino

Stocchero

Perestrelo

et al. 2022

Foods

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The volatile profiles of eight saffron samples (seven cultivated and one spontaneous) grown in different geographical districts within the Campania region (southern Italy) were compared. Using headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME/GC-MS), overall, 80 volatiles were identified in the eight landraces. Among them, safranal and its isomers and other related compounds such as isophorones, which are not only key odorants but also pharmacologically active metabolites, have been detected in all the investigated samples. Principal Component Analysis performed on the volatiles’ compounds revealed that the spontaneous sample turned out to be an outlier. In particular, the volatile organic compounds (VOCs) profile of the spontaneous saffron presented four lilac aldehydes and four lilac alcohol isomers, which, to the authors’ knowledge, have never been identified in the volatile signature of this spice. The multivariate statistical analysis allowed the discrimination of the seven cultivate saffron ecotypes in four well-separated clusters according to variety. Moreover, 20 VOCs, able to differentiate the clusters in terms of single volatile metabolite, were discovered. Altogether, these results could contribute to identifying possible volatile signature metabolites (biomarkers) or patterns that discriminate saffron samples grown in Campania region on a molecular basis, encouraging future biodiversity programs to preserve saffron landraces revealing valuable genetic resources.

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“…Interestingly, EHX treatment remarkably suppressed CVB3 replication and improved the overall condition and survival of virus-infected mice. Because EHX is a naturally occurring compound in fruits, food additives, and vegetables ( Dunkel et al, 2009 ; Medina et al, 2020 ), the treatment of CVB-related infections with EHX can be well tolerated. Nonetheless, results from the animal model do not necessarily predict replication in human trials ( Bracken, 2009 ); it is worthy of further investigations.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, we reported the antiviral activity of ethyl 3-hydroxyhexanoate (EHX). EHX is a fatty acid ethyl ester of 3-hydroxyhexanoic acid, a key volatile compound in several fruits, such as pineapples, orange juice, cape gooseberry, wood apples, citrus flesh, grapes, tamarillos, and caja fruits ( Dunkel et al, 2009 ; Garg et al, 2018 ; Medina et al, 2020 ). The safety evaluations of EHX have received the approval of Joint Food and Agricultural Organization of the United States/World Health Organization Expert Committee on Food Additives ( Food and Agriculture Organization of the United Nations [FAOUN], 2002 ).…”

Section: Introductionmentioning

confidence: 99%

Novel Antiviral Activity of Ethyl 3-Hydroxyhexanoate Against Coxsackievirus B Infection

et al. 2022

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Coxsackievirus group B (CVB) is a member of the genus Enterovirus in the family Picornaviridae. CVB infection has been implicated as a major etiologic agent of viral myocarditis, dilated cardiomyopathy, meningitis, and pancreatitis among children and young adults. Until date, no antiviral agent has been licensed for the treatment of Coxsackievirus infection. In an effort to identify antiviral agents against diseases caused by the CVB, we found that ethyl 3-hydroxyhexanoate (EHX), a volatile compound present in fruits and food additives, is a potent antiviral compound. In this study, we demonstrated that EHX treatment significantly inhibits CVB replication both in vivo and in vitro. Furthermore, EHX possesses antiviral activity at 50% effective concentration (EC50) of 1.2 μM and 50% cytotoxicity (CC50) of 25.6 μM, yielding a selective index (SI) value as high as 20.8. Insights into the mechanism of antiviral activity of EHX showed that it acts at the step of viral RNA replication. Since EHX has received approval as food additives, treatment of CVB-related infections with EHX might be a safe therapeutic option and may be a promising strategy for the development of semi-synthetic antiviral drugs for viral diseases.

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Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety

Cited by 24 publications

References 37 publications

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality

Novel Antiviral Activity of Ethyl 3-Hydroxyhexanoate Against Coxsackievirus B Infection

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