SPME–GC–MS detection of volatile compounds in apricot varieties

Gökbulut, İncilay; Karabulut, İhsan

doi:10.1016/j.foodchem.2011.11.080

Cited by 71 publications

(87 citation statements)

References 19 publications

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“…'Hacihaliloglu'. Ester concentration obtained in the current study for the well-known cultivar (1.61%) was in agreement with the data reported by Gokbulut and Karabulut (2012). The highest ester content was detected in 'N95' genotype.…”

Section: Resultssupporting

confidence: 92%

“…The concentration of the esters was measured in relatively lower levels in previous studies on apricot fruits (Takeoka et al, 1990;Gokbulut and Karabulut, 2012). Gokbulut and Karabulut (2012) determined ester concentration as 1.4% in cv. 'Hacihaliloglu'.…”

Section: Resultsmentioning

confidence: 99%

“…A significant portion of fresh and 90-95% of dried apricots of Turkey are produced in Malatya region (Ercisli, 2009). Most of the fresh apricot cultivars are grown in the Southern and the Western regions (Mediterranean, Aegean and Marmara regions) of Central Anatolia, while the dried cultivars are mainly grown in the Malatya regions (Gokbulut and Karabulut, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

İmrak

Küden

Yurtkulu

et al. 2016

Not Bot Horti Agrobo

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Turkey has rich wild apricot populations and all Turkish apricot cultivars were previously selected among wild apricots. On this background for apricot breeding, six new late flowering dried apricot genotypes were taken under study, along with wide spread cv. 'Hacihaliloglu'; all genotypes were examined in terms of volatile compounds using Headspace-Solid Phase Micro Extraction -Mass Spectrometry (HSSPME/GC/MS) techniques. The most important volatiles of apricot genotypes were aldehydes, alcohols, esters, terpenes, ketones and acids. Among these compounds, ethanol, hexanal, 3-carene, squalene, acetic acid, tetradecaonic acid, pentadecaonic acid, octadecaonic acid, n-hexadecaonic acid and 1-hdroxy-2-propanone were present in all genotypes studied at certain levels. In general, total concentrations of aroma compounds were higher in some promising genotypes under study than within 'Hacihaliloglu' cultivar, except total alcohol compound (53.33%). Volatile compounds, particularly esters, were the major contributors to fruity, floral and pleasant fruit flavours. The highest esters' compound contents were detected in 'N95' (9.2%) and 'N57' (2.18%) genotypes, while 'Hacihaliloglu' had 1.61% ester compounds. Lacton (γ-decalactone) was a key aroma compound of apricot. γ-decalactone was detected ranging between 0.4-1.13% in all genotypes, except cv. 'Hacihaliloglu'. The hereby obtained results showed that the volatile composition depended largely upon the apricot genotypes, moment of harvest, growing conditions and cultural applications that may all affect fruit quality. These results represent valuable starting points for apricot breeding programs.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

İmrak

Küden

Yurtkulu

et al. 2016

Not Bot Horti Agrobo

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“…These typical varieties are protected by the Turkish Patent Institute as geographical indications in Turkey (http://www.turkpatent.gov.tr). Hacıhaliloğlu, Çataloğlu, Kabaaşı, Soğancı, and Çologlu, cultivars are evaluated as dry products while the others are consumed as fresh fruit (Hacıseferoğulları et al, 2007;Akin et al, 2008;Gokbulut and Karabulut, 2012). A considerable amount of the annual production of apricots in the Malatya region is dried after sulphuration (Akin et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Inserra¹,

Cabaroğlu²,

Şen³

et al. 2017

Turk J Agric For

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IntroductionDrying is one of the oldest preservation techniques for foods and is the most important process in the successful storage of apricots (Göğüş et al., 2007). The objective in drying apricots is to reduce the moisture content to a level that allows safe storage over an extended period. In Turkey, the most common drying method for apricots is open-air sun-drying, requiring low capital, simple equipment, and low energy input (El Halouat and Labuza, 1987;Gezer et al., 2003). Generally, the fruits are spread on rooftops or on rocks without subjecting them to any pretreatment or washing with water (Mir et al., 2009). To decrease the effect of spoilage reactions, to facilitate the drying process, to prevent browning, to ensure colour stability, and to improve the overall product quality, some pretreatments are advised. One of these treatments is sulphuring

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“…Autocatalytic ethylene apparently softens fruit right from the beginning of maturation (Chahine et al 1999), whereas during the climacteric phase it controls the production of volatiles (Takeoka et al 1990;Fan et al 2000). The degree of ripeness affects the production of volatiles from a diverse range of chemical groups such as alcohols, aldehydes, esters, terpenes and lactones (Guillot et al 2006;Greger, Schieberle 2007;Gokbulut, Karabulut 2012). Variation in the production of aroma compounds was previously reported to vary with the choice of cultivars (Gurrieri et al 2001;Solís-Solís et al 2007;Lo Bianco et al 2010 ) and the stage of maturity (Aubert, Chanforan 2007;González-Agüero et al 2009;Aubert et al 2010).…”

mentioning

confidence: 96%

Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

Goliáš

Létal²,

Dokoupil

et al. 2013

Hort. Sci. (Prague)

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Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels of total soluble solids were found to be very similar. Ethylene as a parameter of ripening contributed to the resolution of cultivars in the over-ripe phase. On the other hand, fruit softening was not a useful parameter for distinguishing cultivars. 59 of volatiles were determined by the static headspace SPME gas chromatography with mass spectrometry and included 18 alcohols, 12 aldehydes, 10 esters, 11 terpenes, 5 lactones and 3 miscellaneous. Actually, the production of alcohols at ripe stage had almost been completed, since at the over-ripe stage they increased only slightly. Terpene levels were highest for the medium-late cultivars (Orangered, Velkopavlovická, Pinco, Silvercot and Leskora); they were predominantly limonene, α-terpineol and β-Ionone. The decrease in the concentration of terpenes in over-ripe fruit was statistically significant. There are six compounds (2-methylbutan-1-ol, 2-methylbutanal, n-hexylbutanoate, 3-methyl-3-methylbutyric acid, γ-caprolactone and γ-octalactone) which taken together can be used to distinguish the two different stages of maturity, ripe and over-ripe. The most abundant of these are γ-caprolactone and γ-octalactone, followed by 2-methylbutan-1-ol. If the volatiles from the cultivars used in this investigation are compared using cv. Bergeron as a standard, then only 10 are required to separate each variety at the over-ripe phase. Principal component analysis clearly separated the cvs Velkopavlovická and Bergeron from all the others, which probably reflects major differences in the production of volatiles and ethylene.Keywords: volatile compounds; ethylene; respiration rate; firmness; HP-SPME-GC-MS Optimum fruit quality depends upon a number of factors, including the fruit developmental stage at the point of harvest and the subsequent changes during the period of post-harvest maturation. Ripening to achieve optimum quality means that there must be good aroma development (Botondi et al.

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SPME–GC–MS detection of volatile compounds in apricot varieties

Cited by 71 publications

References 19 publications

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

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