Factors that Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits

Abstract

<jats:p>Volatile ester molecules are important contributors to the perception of fruit taste. Biosynthesis of volatile compounds occurs via several biochemical pathways. Ongoing studies have concentrated on alcohol acetyl transferase, the terminal step in the acetate ester synthesis pathway. Our studies on volatile biosynthesis in apples have revealed several interesting phenomena. First, the nature and amount of volatile compounds are cultivarand strain-dependent. Studies with `Delicious' show a relationship between amount of peel coloration and flavor volatile content of tissue. Second, it is possible to manipulate the preharvest growing environment to influence the content of some volatiles in the fruit. Third, generation of volatiles is closely linked to the onset of climacteric ripening. Other experiments show the response of apples to different storage conditions with regard to volatile ester synthesis. In some cultivars softening apparently provides ester precursor molecules, leading us to speculate that there are glycosidically bound intermediates that are liberated by the action of cell-wall degradation.</jats:p>

Effect of the use of anti‐hail nets on codling moth (Cydia pomonella) and organoleptic quality of apple (cv. Braeburn) grown in Alto Adige Region (northern Italy)

“…Braeburn apples, and in most apple cultivars in previous studies. 32,33 Sensory quality of the fruits was affected by the use of anti-hail nets, even though not all the attributes showed a consistent trend over the years. Fruits from 'control' trees were characterized by higher scores of the attributes 'fruity flavour', 'flavour of lemon' and 'juiciness' across the two harvest years.…”

Resistance to beet armyworm in a chickpea recombinant inbred line population

“…Phenolic and flavonoid purification and quantification of chickpea species was performed using procedures modified from Fellman et al (2000), Warren et al (2002Warren et al ( , 2003 and Thines et al (2007). Chickpea stems and leaves (c. 2.5 g) were extracted three times with a solution of ethanol (80%) and formic acid (1%), with each extract decanted into fluted filter paper (Whatman 4, Whatman International Ltd., Maidstone, England).…”

“…Many flavonoid compounds have a bimodal absorption pattern in methanol (MeOH) with the first peak in the UV-B or UV-C range (k 230-300 nm) and the second peak often above 300 nm (Mabry et al 1970). External calibration was used, and major flavonoid compounds used in our laboratory (Fellman et al 2000) and known to exist in these plants were purchased from Sigma-Aldrich Corp. (St Louis, MO) and Indofine Chemical CO. (Belle Mead, NJ).…”

Organic food processing: a framework for concept, starting definitions and evaluation

“…59 One drawback of both controlled atmosphere storage with ultralow oxygen concentration and exposure to 1-MCP is the potential suppression of production of volatile compounds contributing to apple flavour. 64,65 Both technologies inhibit ethylene action thus decreasing the biosynthesis of volatile compounds. 65 Instead, the dynamic controlled atmosphere technique has been shown able to preserve organic apple aroma compounds during long-term storage better than ultra-low oxygen in combination with 1-MCP treatment, and hot water treatment did not produce marked changes in volatile composition after four months of refrigerated storage.…”