Flavour volatile production and regulation in fruit

Abstract

fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

“…Their concentrations are very low and vary between varieties (Kataoka et al, 2000). Despite the developments in fl avour research, most biochemical pathways determining this quality trait are still unknown (Song and Forney, 2008).…”

The importance of lipoxygenase control in the production of green leaf volatiles by lipase-dependent and independent pathways

“…They are preferred constituents in most fresh fruits, such as tomatoes, apples and pears (Mayer et al 2008, Song and Forney 2008, Souleyre et al 2014, and in olive oil (Kalua et al 2007). For foods made from soybeans, they can provide either a good or off flavor.…”

Detection of Odorant Molecules in the Gaseous Phase Using α-, β-, and γ-Cyclodextrin Films on a Quartz Crystal Microbalance

“…The gas-sensing of volatile organic compounds (VOCs), such as benzene, toluene, and xylene, is important for the air safety of indoor environments [4][5][6]. The detection and quantification of odorant molecules from fruits are useful for quality control in agriculture, due to reports that fragrance intensity may be related to the maturity of fruits [7,8]. As another example, in the food industry, odor evaluation is also required for the quality control of processed foods and drinks [2].…”

“…In general, flavoring and aromatic volatile molecules can be quantitatively analyzed using gas chromatography (GC) or using GC coupled with mass spectrometry (GC/MS) [7]. These chromatographic methods are performed using bench-top devices that include gas cylinders to provide carrier gases, and also column ovens and detectors.…”