Raisin and Dried Fig Volatile Components: Possible Insect Attractants

Rg, Buttery; Rm, Seifert; Lc, Ling; Ei, Soderstrom; Ap, Yerington

doi:10.1021/bk-1981-0170.ch004

Cited by 10 publications

(9 citation statements)

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“…All the ketone compounds found in this study were also previously observed in dried grapes [ 2 , 21 , 22 ]. They did not majorly contribute to aroma [ 2 ] due to the high threshold odor value.…”

Section: Resultssupporting

confidence: 82%

“…A total of 100 VOCs were successfully identified, including 14 aldehydes, 19 alcohols, 16 esters, nine acids, 22 terpenes, seven ketones, five furans and benzenes, four pyrazines, and two phenols, of which three VOCs (α-Terpinene, geranial, and 2,3-diethyl, pyrazine) had not been previously reported in raisins ( Table S1 ). The remaining 97 compounds were mentioned in different studies regarding raisin varieties, drying treatments, and storage [ 2 , 3 , 5 , 13 , 20 , 21 , 22 ]. The concentration (average ± standard deviation) of both (free- and bound-form) VOCs of the different treats (AD, PAD, SD, and PSD) are presented in Table S1 .…”

Section: Resultsmentioning

confidence: 99%

“… Reported by B : reported by Buttery et al [ 22 ] for the study of Thompson Seedless raisins, J : reported by Joulain and Fourniol [ 21 ] for the study of California sun-dried raisins, W : reported by Wang et al [ 2 , 3 ] for different raisin varieties in air-dried and sun-dried, N : never reported as volatile compounds of raisins. Mean ± standard deviation ( n = 3) of the same compounds followed by different letters are significantly different ( p < 0.05), the free volatiles were compared separately.…”

Section: Figurementioning

confidence: 99%

“…Almost 100 volatile compounds have been qualitatively identified in raisins [ 2 , 3 , 5 , 13 , 20 , 21 , 22 ], but many important VOCs have not been identified yet due to lack of delicate isolation and extraction equipment [ 23 ]. There has been no study about the evaluation of raisins’ aroma in terms of traditional drying method with or without pre-chemical treatments.…”

Section: Introductionmentioning

confidence: 99%

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Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Javed

Wang

Andaleeb

et al. 2021

Foods

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Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, β-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively.

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Javed

Wang

Andaleeb

et al. 2021

Foods

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“…Both aldehydes are well-known lipid oxidation products, and both have previously been identified in raisins . In addition, β-ionone ( 28 ) with a floral, violet-like aroma attribute had an FD factor of 1024. β-Ionone is a well-known β-carotenoid-derived odorant and has been previously quantitated in red wine grapes including Merlot, Cabernet Sauvignon, and Cabernet franc, in white wine grapes, including Chardonnay, and in Chardonnay wine. ,− The odorants with the next highest FD factor of 256 were 3-methylnonane-2,4-dione ( 21 ) and HDMF ( 30 ), with hay and caramel aroma attributes, respectively. Both 21 and 30 have been identified in wines previously; however, this is the first report of these odorants in the skin component of Chardonnay marc. , Odorants with an FD factor of 64 included hexanal ( 3 , green), oct-1-en-3-one ( 4 , mushroom), ethyl octanoate ( 9 , fruity), 3-(methylsulfanyl)propanal ( 12 , cooked potato), linalool ( 14 , floral, citrus), pentanoic acid ( 22 , rancid), β-damascenone ( 23 , cooked apple), and 2-phenylethanol ( 27 , floral, rose).…”

Section: Resultsmentioning

confidence: 95%

Characterization of Odorants in Chardonnay Marc Skins

Dein

Moore

Ricketts

et al. 2021

J. Agric. Food Chem.

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Chardonnay marc, consisting of grape skins, seeds, and stems, is a coproduct of grape juice production for Chardonnay wine making. The discovery that marc contains a rich source of health-promoting molecules has led to its growing popularity as a flavorful healthy food ingredient. However, the odorants responsible for its pleasant fruity aroma remain unknown. In this study, 35 odorants were identified in Chardonnay marc skins using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Thirteen odorants were quantitated employing stable isotope dilution assays (SIDAs), and odor activity values (OAVs) were calculated. Odorants with OAVs >1 included 3-methylnonane-2,4-dione (hay, OAV 5800), β-ionone (floral, violets, OAV 2900), (2E,4E)-nona-2,4-dienal (fatty, OAV 1200), β-damascenone (cooked apple, OAV 370), hexanal (green, OAV 260), oct-1-en-3-one (mushroom, OAV 200), linalool (floral, citrus, OAV 61), (2E,4E)-deca-2,4-dienal (fatty, OAV 60), 2phenylethanol (floral, rose, OAV 16), 3-(methylsulfanyl)propanal (potato, OAV 3.7), HDMF (caramel, OAV 2.0), and ethyl octanoate (fruity, OAV 1.1). An odor simulation model prepared using odorants with OAVs >1 sensorially matched the aroma of the Chardonnay marc skins. This investigation establishes a foundation for future studies aimed at determining the contribution of individual Chardonnay marc components (skins, seeds, and stems) to the aroma profile of Chardonnay marc powder and aiding producers in delivering optimal and consistent aroma profiles by region.

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Volatile Aroma/Flavor Components of Raisins (Dried Grapes)

Buttery

2010

Handbook of Fruit and Vegetable Flavors

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Raisin and Dried Fig Volatile Components: Possible Insect Attractants

Cited by 10 publications

References 0 publications

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Characterization of Odorants in Chardonnay Marc Skins

Volatile Aroma/Flavor Components of Raisins (Dried Grapes)

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