Fruits and Fruit Flavor: Classification and Biological Characterization

Jiang, Yueming; Song, Jun

doi:10.1002/9780470622834.ch1

Cited by 29 publications

(35 citation statements)

References 66 publications

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“…Stone fruits refer to drupe in which an outer fleshy part surrounds a shell with a seed inside. Mango, cherries and plums belong to this group (Jiang and Song 2010). …”

Section: Methodsmentioning

confidence: 99%

Comparative assessment of essential and heavy metals in fruits from different geographical origins

Grembecka

Szefer

2013

Environ Monit Assess

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The aim of this investigation was to estimate and compare essential and heavy metals contents in 98 commercially available fresh fruits from different geographic regions using multivariate techniques. The concentrations of 12 elements (calcium, magnesium, potassium, sodium, phophorus, cobalt (Co), manganese, iron, chromium (Cr), nickel (Ni), zinc and copper) were determined using flame atomic absorption spectrometry with deuterium-background correction. Phosphorus was determined in the form of phosphomolybdate by a spectrophotometric method. Reliability of the procedure was checked by analysis of the certified reference materials tea (NCS DC 73351), cabbage (IAEA-359) and spinach leaves (NIST-1570). Recoveries of the elements analysed varied between 85.5 and 103 %, and precisions for the reference materials were 0.13–6.08 %. Based on recommended dietary allowance and adequate intake estimated for essential elements, it was concluded that accessory fruits such as pineapples, raspberries and strawberries supply organism with the highest amounts of bioelements. Although accessory fruits were also found to be the greatest source of Ni among all the analysed fruits, in all the fruits Ni was more abundant than Cr and Co. Significant correlation coefficients (p < 0.001, p < 0.01 and p < 0.05) were found between concentrations of some metals in fresh fruits. Application of ANOVA Kruskal–Wallis test and multivariate techniques such as factor analysis and cluster analysis enabled us to differentiate particular botanical families and types of fruits.

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“…Stone fruits refer to drupe in which an outer fleshy part surrounds a shell with a seed inside. Mango, cherries and plums belong to this group (Jiang and Song 2010). …”

Section: Methodsmentioning

confidence: 99%

Comparative assessment of essential and heavy metals in fruits from different geographical origins

Grembecka

Szefer

2013

Environ Monit Assess

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“…linoleate). Oxidation of fatty acids mostly follows three reaction pathways: (1) α-and β-oxidation (2) oxidation by the lipoxygenase pathway (LOX), and (3) autoxidation (non-enzymatic oxidations or thermally induced oxidation) (Jiang & Song, 2010). It has been suggested that β-oxidation is the main responsible pathway for primary aroma in fruits, whereas the LOX pathway is mainly responsible for the wide range of compounds coming from fatty acids in disrupted plant tissue.…”

Section: Controlmentioning

confidence: 99%

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

Aganovic

Grauwet

Kebede

et al. 2014

Innovative Food Science & Emerging Technologies

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“…In the ripe banana (Musa cavendishii), [15] identified that 2-heptanol, isoamyl alcohol (3-methyl-1-butanol), 2-pentanone, isoamyl acetate, butyl butanoate, isobutyl acetate and 2-methylpropyl butanoate are common compounds detected. These are important volatile compounds that characterize the banana like aroma [16,17].…”

Section: Banana Brandy Productionmentioning

confidence: 99%

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

et al. 2017

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Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 10 7 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L) was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L), ethyl hexanoate (0.8 mg/L) and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

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Fruits and Fruit Flavor: Classification and Biological Characterization

Cited by 29 publications

References 66 publications

Comparative assessment of essential and heavy metals in fruits from different geographical origins

Comparative assessment of essential and heavy metals in fruits from different geographical origins

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

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