Sensory and metabolic profiles of “Fuji” apples (<i>Malus domestica</i> Borkh.) grown without synthetic agrochemicals: the role of ethylene production

Tanaka, Fukuyo; Miyazawa, Toshio; Okazaki, Keiichi; Tatsuki, Miho; Ito, Takumi

doi:10.1080/09168451.2015.1062713

Cited by 13 publications

(7 citation statements)

References 29 publications

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“…Furthermore, esters strongly contribute to sweet fruity descriptors in apple4142 that may elicit odour-induced enhancement of sweetness perception20. Tanaka and colleagues found a positive correlation between the intensities of sweetness with floral and fruity attributes and negative correlation with the green attributes in fuji apples43.…”

Section: Resultsmentioning

confidence: 99%

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Aprea

Charles

Endrizzi

et al. 2017

Sci Rep

142

111

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Sweetness is one of the main drivers of consumer preference, and thus is given high priority in apple breeding programmes. Due to the complexity of sweetness evaluation, soluble solid content (SSC) is commonly used as an estimation of this trait. Nevertheless, it has been demonstrated that SSC and sweet taste are poorly correlated. Though individual sugar content may vary greatly between and within apple cultivars, no previous study has tried to investigate the relationship between the amount of individual sugars, or ratios of these, and apple sweetness. In this work, we quantified the major sugars (sucrose, glucose, fructose, xylose) and sorbitol and explored their influence on perceived sweetness in apple; we also related this to malic acid content, SSC and volatile compounds. Our data confirmed that the correlation between sweetness and SSC is weak. We found that sorbitol content correlates (similarly to SSC) with perceived sweetness better than any other single sugar or total sugar content. The single sugars show no differentiable importance in determining apple sweetness. Our predictive model based on partial least squares regression shows that after sorbitol and SSC, the most important contribution to apple sweetness is provided by several volatile compounds, mainly esters and farnesene.

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Section: Resultsmentioning

confidence: 99%

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Aprea

Charles

Endrizzi

et al. 2017

Sci Rep

142

111

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show abstract

“…Blinded studies on the sensory characteristics of organic versus conventionally grown food products have generally shown little or no differences (e.g., Brown & Chambers, 2015;Talavera-Bianchi, Chambers, Chambers, et al, 2011;Talavera-Bianchi, Chambers, Carey, et al, 2010;Tanaka et al, 2015;Zhao et al, 2007). The present pilot study addresses the question whether the mere belief at a purely perceptual level that a wine is organic-as a consequence of organic labeling-can affect its sensory experience.…”

Section: Summary Of Findings and Implicationsmentioning

confidence: 99%

“…However, most prior research using both trained descriptive panelists and consumer panels has shown no major sensory differences between organic and nonorganic produce for a range of fruits, vegetables, and food products such as yogurt. Differences that were found, for instance for tomatoes and apples, were so small as to not be of practical importance (Brown & Chambers, ; Bourn & Prescott, ; Gilsenan, Burke, & Barry‐Ryan, ; Øvsthus et al, ; Talavera‐Bianchi, Chambers, Chambers, Adhikari, & Carey, ; Talavera‐Bianchi, Chambers, Carey, & Chambers, ; Tanaka, Miyazawa, Okazaki, Tatsuki, & Ito, ; Zhao, Chambers, Matta, Loughin, & Carey, ).…”

Section: Introductionmentioning

confidence: 99%

Organic label's halo effect on sensory and hedonic experience of wine: A pilot study

Apaolaza

Hartmann

Echebarria

et al. 2017

Journal of Sensory Studies

106

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This exploratory pilot study analyzes the influence of organic labeling on the sensory perception of wine, assessing not only overall hedonic rating but specific experiences of different sensory qualities, and addresses the question whether the organic halo effect on hedonic evaluation and purchase intention can be explained by variations in sensory ratings. A sample of 90 consumers took part in a one‐way (organic label vs. control), between‐groups experimental design comprising a wine tasting task and subsequent evaluation of the wine's sensory properties. All individual tasted the same organic wine. In addition to showing that organic labeling increases hedonic evaluation and purchase intention, results provide evidence that sensory perception changes significantly when a wine carries an organic label, compared with the same wine lacking the organic claim. When labeled organic, the same wine was perceived as having a finer, more intense, more fruity and floral aroma, a more intense, pleasurable and fruity flavor, as well as a smoother texture, and better body. Results further showed that the organic halo effect on hedonic evaluation and purchase intention was totally mediated by increases in sensory ratings and perceived healthiness, providing a process explanation for this effect. Additional evidence points to health concerned individuals being less prone to the organic halo effect. Practical applications The finding that consumers not only associate health benefits with organic wine, but that there are expectancy beliefs involved that in addition to increasing hedonic ratings induce a more intense experience of sensory properties, has significant implications for marketers of organic wine and consumer policy aimed at promoting consumption of organic produce. Our findings suggest appealing to these expectations with the use of communicational claims that highlight the sensory experience derived from consuming organic wines. Sensory qualities are particularly relevant for wine, a food product where sensory experiences strongly determine consumer preferences. As our study shows, the positive halo effect that organic labeling has on hedonic evaluation of the wine and purchase intention can be explained by an enhanced sensory experience, particularly taste.

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“…4 and Table S1 ). Also, it is possible that some alcohols might be immediately condensed with fatty acyl-CoAs in mitochondria 49 . Although the fate of volatiles (see Fig.…”

Section: Discussionmentioning

confidence: 99%

Direct evidence for dynamics of cell heterogeneity in watercored apples: turgor-associated metabolic modifications and within-fruit water potential gradient unveiled by single-cell analyses

et al. 2021

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Watercore is a physiological disorder in apple (Malus × domestica Borkh.) fruits that appears as water-soaked tissues adjacent to the vascular core, although there is little information on what exactly occurs at cell level in the watercored apples, particularly from the viewpoint of cell water relations. By combining picolitre pressure-probe electrospray-ionization mass spectrometry (picoPPESI-MS) with freezing point osmometry and vapor pressure osmometry, changes in cell water status and metabolisms were spatially assayed in the same fruit. In the watercored fruit, total soluble solid was lower in the watercore region than the normal outer parenchyma region, but there was no spatial difference in the osmotic potentials determined with freezing point osmometry. Importantly, a disagreement between the osmotic potentials determined with two methods has been observed in the watercore region, indicating the presence of significant volatile compounds in the cellular fluids collected. In the watercored fruit, cell turgor varied across flesh, and a steeper water potential gradient has been established from the normal outer parenchyma region to the watercore region, retaining the potential to transport water to the watercore region. Site-specific analysis using picoPPESI-MS revealed that together with a reduction in turgor, remarkable metabolic modifications through fermentation have occurred at the border, inducing greater production of watercore-related volatile compounds, such as alcohols and esters, compared with other regions. Because alcohols including ethanol have low reflection coefficients, it is very likely that these molecules would have rapidly penetrated membranes to accumulate in apoplast to fill. In addition to the water potential gradient detected here, this would physically contribute to the appearance with high tissue transparency and changes in colour differences. Therefore, it is concluded that these spatial changes in cell water relations are closely associated with watercore symptoms as well as with metabolic alterations.

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Sensory and metabolic profiles of “Fuji” apples (Malus domestica Borkh.) grown without synthetic agrochemicals: the role of ethylene production

Cited by 13 publications

References 29 publications

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Organic label's halo effect on sensory and hedonic experience of wine: A pilot study

Direct evidence for dynamics of cell heterogeneity in watercored apples: turgor-associated metabolic modifications and within-fruit water potential gradient unveiled by single-cell analyses

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