Volatile Aroma/Flavor Components of Raisins (Dried Grapes)

Microbiology of sugar‐rich environments: diversity, ecology and system constraints

“…Furthermore, their macromolecular systems require water for tertiary and quaternary structure, both at the level of hydrophilic and Habitat and ecological dynamics Low water-activity habitats Dried fruits < 0.70 aw c ; typical pH range 2.0-7.0; molar concentrations of fructose, glucose, sucrose and/or maltose (Lee et al, 1970) Xerophilic fungi can produce VOCs at low water activity (Nielson et al, 2004) d ; those produced in moist fruits become concentrated during the desiccation process. Raisins, for example, contain considerable quantities of diverse VOCs (Buttery, 2010 (Pitt, 1975;Williams and Hallsworth, 2009;Stevenson and Hallsworth, 2014 . Rates of cell division, and total biomass, are typically low (Pitt, 1975;Williams and Hallsworth, 2009).…”

Characterization of Odorants in Chardonnay Marc Skins

“…In addition, β-ionone ( 28 ), previously determined to be an important grape and wine odorant, had a relatively high OAV in the Chardonnay marc skins. , 28 has been previously reported to play a role in wine aroma and contribute to the aroma of some fruits, including apricots, oranges, and mangoes. − The high OAV calculated for 28 in the present investigation suggests that it also plays an important role in the aroma profile of Chardonnay marc skins, perhaps contributing to the floral and fruity attribute as seen in the quantitative olfactory profile analysis. The fatty-smelling (2 E ,4 E )-nona-2,4-dienal ( 16 ), previously identified in many foods, including raisins, may contribute the fatty aroma attribute of the Chardonnay marc skins. Other important odorants with OAV >1 included β-damascenone (cooked apple, OAV 370), hexanal (green, OAV 260), oct-1-en-3-one (mushroom, OAV 200), linalool (floral, citrus, OAV 61), (2 E ,4 E )-deca-2,4-dienal (fatty, OAV 60), 2-phenylethanol (floral, rose, OAV 16), 3-(methylsulfanyl)­propanal (potato, OAV 3.7), HDMF (caramel, OAV 2.0), and ethyl octanoate (fruity, OAV 1.1).…”

“…A total of 35 odorants were identified, 13 of which had FD ≥ 64 (Table 2 and Figures 1 and 2). The odorants with the highest FD factors (≥1024) were the fattysmelling aldehydes: (2E,4E)-nona-2,4-dienal ( 16) and (2E,4E)-deca-2,4-dienal (24). Both aldehydes are well-known lipid oxidation products, and both have previously been identified in raisins.…”

“…20−23 The high OAV calculated for 28 in the present investigation suggests that it also plays an important role in the aroma profile of Chardonnay marc skins, perhaps contributing to the floral and fruity attribute as seen in the quantitative olfactory profile analysis. The fatty-smelling (2E,4E)-nona-2,4-dienal ( 16), previously identified in many foods, including raisins, 24 simulation model was prepared using the odorants at the same concentrations as they naturally occur in the Chardonnay marc skins. An aroma simulation model was prepared based on the 12 odorants with OAV >1 and was compared to the powdered Chardonnay marc skins using quantitative olfactory profile analysis (Figure 3).…”

Identification of volatile compounds from fruits aroma and citrus essential oils and their effect on oviposition of Ceratitis capitata (Diptera: Tephritidae)

“…Characteristic classes of volatile compounds like esters and terpenes differentiate each fruit and EO from each other. The great variety of volatiles of ripening fruits and EOs has also been referred in many studies where hundred volatile compounds from various classes such as terpenes, alcohols, aldehydes, esters, and lactones had been detected (Buttery 1981, Van Straten and Maarse 1983, Light et al 1992, Selli et al 2004). Those plant volatiles play a major role in mediating insect-plant relationships, particularly food location and selection of suitable sites for mating or oviposition (Bruce et al 2005).…”