New Flavour Compounds of Cucumis Melo L

Nussbaumer, Cornelius; Hostettler, Bernhard

doi:10.1533/9781845698232.1.70

Cited by 10 publications

(14 citation statements)

References 7 publications

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“…Nineteen compounds have been considered characteristic impact fl avor or aroma compounds (CIFAC) in ripe Cucumis melo (Buttery et al, 1982; Horvat and Senter, 1987; Kemp et al, 1972;Nussbaumer and Hostettler, 1996;Schieberle et al, 1990;Wyllie et al, 1994Wyllie et al, , 1995, and fi ve additional sulfur compounds are believed to be important to fl avor (Horvat and Senter, 1987;Wyllie and Leach, 1992;Wyllie et al, 1994) ( Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…'Honey Brew' honeydew (Cucumis melo L. var. inodorus, Naudin) plants were grown in Weslaco, Texas, and fi eld treated with various foliar calcium compounds (6% mineral Ca) including amino acid chelated-calcium (Met- CIFAC status based on (Buttery et al, 1982;Horvat and Senter, 1987;Kemp et al, 1972;Nussbaumer and Hostettler, 1996;Schieberle et al, 1990;Wyllie and Leach, 1992;Wyllie et al, 1994Wyllie et al, , 1995. y RI = retention index on a DB-5 column (crosslinked 5% phenyl methyl silicone) based on a combination of retention times compared to standards and calculated Kovats Indices for both GC-MS (Beaulieu and Grimm, 2001) and GC-FID.…”

Section: Volatile Preparation: Spme Gc and Gc-ms Analysismentioning

confidence: 99%

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Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples

Beaulieu¹

2006

HortSci

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Examples from various harvest regimes, storage regimes, cultivars and different packaging methods are presented to characterize volatile ester differences after cutting and how changes occur in characteristic flavors throughout the postharvest life of certain cut fruit products. In many fresh-cut cantaloupe cultivars and in honeydew, there was a relative increase in nonacetates and coinciding relative decrease in acetates during storage. A similar and consistent nonacetate:acetate ester ratio was conserved in cantaloupe from eastern and western U.S. regions, as well as different cultivars from the same field. Furthermore, similar ratios were observed in many melon cultivars over multiple years from different seasons and growing regions. Since many cultivars exhibited similar trends in 2-year repeated studies, the trend is apparently independent of year and season. Fresh-cut `Gala' apples, on the other hand, displayed a slightly different trend whereby both acetates and nonacetate esters decreased appreciably during storage. The hypothesis is put forward that recycling of esters during storage in certain fresh-cut fruits disturbs the delicate fine balance of characteristic volatiles. Consistently decreasing acetates along with increasing nonacetates could alter the overall perceived desirable flavor attributes during fresh-cut melon storage, even though volatile esters are still abundant.

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Section: Resultsmentioning

confidence: 99%

Section: Volatile Preparation: Spme Gc and Gc-ms Analysismentioning

confidence: 99%

Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples

Beaulieu¹

2006

HortSci

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“…There are 19 compounds that have been considered characteristic impact fl avor or aroma compounds (CIFAC) in ripe C. melo (Buttery et al, 1982;Horvat and Senter, 1987;Kemp et al, 1972;Nussbaumer and Hostettler, 1996;Schieberle et al, 1990;Wyllie et al, 1994Wyllie et al, , 1995. In addition, fi ve sulfur compounds (Scompounds) were presumed to be fl avor important in numerous C. melo cultivars (Horvat and Senter, 1987;Wyllie et al, 1994;Wyllie and Leach, 1992) (Table 1).…”

mentioning

confidence: 99%

“…This remains a challenging area for the fresh-cut fruit industry. Buttery et al (1982), Horvat and Senter (1987), Kemp et al (1972), Nussbaumer and Hostettler (1996), Schieberle et al (1990), Wyllie et al (1994Wyllie et al ( , 1995, and Wyllie and Leach (1992). y RT = retention time.…”

mentioning

confidence: 99%

Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities

Beaulieu¹

2006

jashs

117

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A likely reason why consumers are not repeat buyers of many fresh-cut fruit is inconsistent or unsatisfactory flavor and/or textural quality. Research toward understanding mechanisms responsible for generation, and/or loss of flavor compounds in fresh-cut fruit is limited. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were utilized to study flavor volatile profiles in anthesis-tagged cantaloupe (Cucumis melo L. var. reticulatus Naud. cv. Sol Real) during growth, development, and for fresh-cuts prepared from fruit with five distinctly different harvest maturities. One-quarter-slip fruit had a clearly green, well-attached peduncle; 1/2-slip fruit had a distinct abscission detectable at the peduncle, 3/4-slip fruit were approaching commercial harvest, full-slip (FS) fruit are or will cleanly separate from the vine with light pressure; and over-ripeness (OR) was precisely categorized as 2 days past FS. Recovery of total volatiles displayed a linear response and most volatile classes (except aldehydes) generally followed a trend upon processing where FS > 3/4-slip > 1/2-slip > 1/4-slip. On day 0, only 70.0%, 37.7%, and 20.5% total volatiles were recovered in 3/4-slip, 1/2-slip, and 1/4-slip fruit, compared to FS fruit. During fresh-cut storage, percent total esters followed an increasing linear trend that was maturity-dependent. Percent total aromatics and percent aldehydes followed a linear trend that was maturity-dependent whereby 1/4-slip > 1/2-slip > 3/4-slip > FS. During storage, the relative percentage of acetates decreased, and displayed a maturity-dependent curvilinear trend. The magnitude of the slope decreased with maturity, indicating that the effect of storage time decreased as maturity increased. In FS, 3/4-slip, 1/2-slip, and 1/4-slip cubes, acetates comprised 66.9% of all compounds recovered on day 0 yet, only 26.1% to 44.2%, and 21.3% to 32.6% remained on days 9 and 14, respectively. For all maturities, a curvilinear increase in relative percentage of nonacetate esters was observed during storage. There was a uniform change in the ester balance (nonacetate ester:acetate ratio) during fresh-cut storage, which was independent of initial processing maturity. The overall ester ratio changed roughly 2-fold after just 2 days in optimum storage, and after 5 days it increased more than 3-fold. The shift in endogenous ester compounds could be partially responsible for the apparent loss of characteristic flavor in fresh-cut cantaloupe through long-term storage.

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“…As such, built environments cannot target solely those populations with assumed default (variously referred to as “healthy” or “typical” or “average”) potential and capacities, be those motoric, perceptual, or cognitive. Also in the field of built environment, approaches labeled under terms such as “universal design,” “design for all,” and “inclusive design” highlight the importance of taking people’s variance into account (Austrian Standards Institute, 2013; ISO, 2001; Nussbaumer, 2012). As with other areas of impairment, various forms of deficiency in visual information processing represent a challenge for people with visual impairments (Corn & Erin, 2010; Kaufman & Alm, 2003).…”

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confidence: 99%

An Investigation of the Implications of Visual Impairment for Illumination Requirements

Hauck¹,

Mahdavi

2022

Journal of Visual Impairment & Blindness

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Introduction The present contribution mainly focuses on the evaluation of the visual performance of people with impaired vision and, for comparison purposes, individuals with typical vision under different lighting conditions. Methods: A monitor with adjustable brightness facilitated various test runs to determine the visual performance as a function of the adaptation luminance and glare. In addition, the subjective impressions of the participants with impaired vision were queried via interviews. The study included 98 people with impaired vision and 38 people without visual impairments. Results: The interview results suggest that most people with visual impairments require special lighting conditions. An increased lighting requirement is observed amongst 50% of this group. Moreover, 75% of this group display increased glare sensitivity. Likewise, adaptation problems and critical issues related to nonuniform lighting are manifest. Individuals with impaired vision included in this study display a greatly reduced contrast threshold and a higher subjective level of discomfort compared to individuals with typical vision.Discussion: Most visually impaired participants state that they require a higher degree of brightness to achieve their maximum personal visual performance. However, about a quarter of the participants reported that they achieve a better visual performance at lower brightness, while displaying an increased sensitivity to glare. In general, glare has a decisive influence on the visual performance of the participants with impaired vision in our study. Implications for Practitioners: The study reconfirms the essential importance of glare-free and uniform general lighting strategies (e.g., via predominantly indirect lighting) as well as avoiding abrupt spatiotemporal luminance changes (e.g., via provision of a transition zone between locations with very different luminance levels).

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New Flavour Compounds of Cucumis Melo L

Cited by 10 publications

References 7 publications

Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples

Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples

Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities

An Investigation of the Implications of Visual Impairment for Illumination Requirements

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