Volatile profile of Arbutus unedo L. fruits through ripening stage

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 667-673

  Oliveira, Ivo ^a   Guedes De Pinho, Paula ^b   Malheiro, Ricardo ^a   Baptista, Paula ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Arbutus unedo L. fruits; HS SPME GC IT MS; Ripening stage; Volatile composition

Indexed keywords

1-HEXANOL; ARBUTUS UNEDO; ARBUTUS UNEDO L. FRUITS; HEADSPACE SOLID PHASE MICROEXTRACTION; HEXANAL; HEXYL ACETATE; HS-SPME; LIPOXYGENASE PATHWAYS; MAIN COMPONENT; MONOTERPENES; RIPENING STAGE; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

ALDEHYDES; ESTERIFICATION; ESTERS; EXTRACTION; FRUITS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

ODORS;

2 HEXANAL; 3 HEXEN 1 OL; ALCOHOL; ALDEHYDE; ESTER; HEXANAL; HEXANOL; HEXYL ACETATE; LIPOXYGENASE; NORISOPRENOID; TERPENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARBUTUS UNEDO; ARTICLE; FRUIT; FRUIT RIPENING; GAS CHROMATOGRAPHY; ION TRAP MASS SPECTROMETRY; SHRUB; SOLID PHASE MICROEXTRACTION;

ARBUTUS UNEDO;

EID: 79955613610     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.084     Document Type: Article

References (38)

1. Aidi Wannes, W., Mhamdi, B., & Marzouk, B. (2009). Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation. Food Chemistry, 112, 621-626.
2. Alarcão-E-Silva, M., Leitão, A. E. B., Azinheira, H. G., & Leitão, M. C. A. (2001). The Arbutus berry: Studies on its color and chemical characteristics at two mature stages. Journal of Food Composition and Analysis, 14, 27-35.
3. Ayaz, F., Kucukislamoglu, M., & Reunanen, M. (2000). Sugar, non-volatile and phenolic acids composition of strawberry tree (Arbutus unedo L.Var. ellipsoidea) fruits.. Journal of Agricultural and Food Chemistry, 13, 171-177.
4. Barron, D., & Etiévant, P. X. (1990). The volatile constituents of strawberry jam. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 191, 279-285.
5. Bianchi, F., Careri, M., & Musci, M. (2005). Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: Characterization of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chemistry, 89, 527-532. (Pubitemid 39221374)
6. Coelho, E., Rocha, S., Delgadillo, I., & Coimbra, M. (2006). Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. 'Baga' ripening. Analytica Chimica Acta, 563, 204-214.
7. Coelho, E., Rocha, S., Barros, A., Delgadillo, I., & Coimbra, M. (2007). Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile. Analytica Chimica Acta, 597, 257-264. (Pubitemid 47187835)
8. Cornara, L., La Rocca, A., Marsili, S., & Mariotti, M. (2009). Traditional uses of plants in the Eastern Riviera (Liguria, Italy). Journal of Ethnopharmacology, 125, 16-30.
9. de la Fuente, E., Sanz, M., Martínez-Castro, I., Sanz, J., & Ruiz-Matute, A. (2007). Volatile and carbohydrate composition of rare unifloral honeys from Spain. Food Chemistry, 105, 84-93. (Pubitemid 47016814)
10. El-Hilaly, J., Hmammouchi, M., & Lyoussi, B. (2003). Ethnobotanical studies and economic evaluation of medicinal plants in Taounate province (Northern Morocco). Journal of Ethnopharmacology, 86, 149-158. (Pubitemid 36542869)
11. Feussner, I., & Wasternak, C. (2002). The lipoxygenase pathway. Annual Review of Plant Biology, 53, 275-297. (Pubitemid 36257496)
12. Guedes de Pinho, P., Gonçalves, R. F., Valentão, P., Pereira, D. M., Seabra, R. M., Andrade, P. B., et al. (2009). Volatile composition of Catharantus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. Journal of Pharmaceutical and Biomedical Analysis, 49, 674-685.
13. Hakala, M., Ahro, M., Kauppinen, J., & Kallio, H. (2001). Determination of strawberry volatiles with low resolution gas phase FT-IR analyzer. European Food Research and Technology, 212, 505-510. (Pubitemid 33808383)
14. Hamilton-Kemp, T. R., Archbold, D. D., Loughrin, J. H., Collins, R. W., & Byers, M. E. . Journal of Agricultural and Food Chemistry, 44, 2802-2805.
15. Jensen, K., Christensen, L. P., Hansen, M., Jørgensen, U., & Kaack, K. (2001). Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L.) juice processed from seven cultivars. Journal of the Science of Food and Agriculture, 81, 237-244. (Pubitemid 32097565)
16. Kahriman, N., Albay, C., Dogan, N., Usta, A., Karaoglu, S., & Yayli, N. (2010). Volatile constituents and antimicrobial activities from flower and fruit of Arbutus unedo L.. Asian Journal of Chemistry, 22, 6437-6442.
17. Kalua, C. M., Allen, M. S., Bedgood, D. R., Bishop, A. G., Prenzler, P. D., & Robards, K. (2007). Olive oil volatile compounds, flavour development and quality: A critical review. Food Chemistry, 100, 273-286.
18. Lalel, H., Singh, Z., & Tan, S. (2003). Aroma volatiles production during fruit ripening of 'Kensington Pride' mango. Postharvest Biology and Technology, 27, 323-336.
19. Leone, A., Bleve-Zacheo, T., Gerardi, C., Melillo, M., Leo, L., & Zacheo, G. (2006). Lipoxygenase involvement in ripening strawberry. Journal of Agricultural and Food Chemistry, 54, 6835-6844. (Pubitemid 44426966)
20. Leonti, M., Casu, L., Sanna, F., & Bonsignore, L. (2009). A comparison of medicinal plant use in Sardinia and Sicily-De Materia Medica revisited? Journal of Ethnopharmacology, 121, 255-267.
21. LLusià, J., & Peñuelas, J. (2000). Seasonal Patterns of terpene content and emission from seven Mediterranean woody species in field conditions. American Journal of Botany, 87, 133-140.
22. Matsui, K. (2006). Green leaf volatiles: Hydroperoxide lyase pathway of oxylipin metabolism. Current Opinion in Plant Biology, 9, 274-280.
23. Ménager, I., Jost, M., & Aubert, C. (2004). Changes in physicochemical characteristics and volatile constituents of strawberry (Cv.Cigaline) during maturation. Journal of Agricultural and Food Chemistry, 52, 1248-1254.
24. Nunes, C., Coimbra, M., Saraiva, J., & Rocha, S. (2008). Study of the volatile components of a candied plum and estimation of their contribution to the aroma. Food Chemistry, 111, 897-905.
25. Owen, S., Boissard, C., Street, R., Duckham, S., Csiky, O., & Hewitt, C. (1997). Screening of 18 Mediterranean plant species for volatile organic compound emissions. Atmospheric Environment, 31, 101-117. (Pubitemid 28024987)
26. Özcan, M., & Haciseferoǧullari, H. (2007). The strawberry (Arbutus unedo L.) fruits: Chemical composition, physical properties and mineral contents. Journal of Food Engineering, 78, 1022-1028.
27. Pallauf, K., Rivas-Gonzalo, J. C., Castillo, M. D., Cano, M. P., & Pascual-Teresa, S. (2008). Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits. Journal of Food Composition and Analysis, 21, 273-281.
28. Pawlowska, A., De Leo, M., & Braca, A. (2006). Phenolics of Arbutus unedo L.(Ericaceae) fruits: Identification of anthocyanins and gallic acid derivatives. Journal of Agricultural and Food Chemistry, 54, 10234-10238. (Pubitemid 46159033)
29. Pedro, J. (1994). Carta da distribuição de figueira e medronheiro - Notícia Explicativa. Ministério do Ambiente e Recursos Naturais, Direcção Geral do Ambiente. Lisboa.
30. Peñuelas, J., & Llusià, J. (2001). Seasonal patterns of non-terpenoid C6-C10 VOC emission from seven Mediterranean woody species. Chemosphere, 45, 237-244.
31. Poll, L., & Lewis, M. J. (1986). Volatile components of elderberry juice. Lebensmitten Wissenschaft Technologie, 19, 258-262.
32. Robertson, G., Griffiths, D., Woodford, J., & Birch, A. (1995). Changes in the chemical composition of volatiles released by the flowers and fruits of red raspberry (Rubus idaeus) cultivar Glen Prosen. Phytochemistry, 38, 1175-1179.
33. Salas, J. J., Williams, M., Harwood, J. L., & Sanchez, J. (1999). Lipoxygenase activity in olive (Olea europaea) fruit. Journal of the American Oil Chemist́s Society, 76, 1163-1168. (Pubitemid 30528822)
34. Salinas, M., Zalacain, A., Pardo, F., & Alonso, G. (2004). Stir Bar Sorptive Extraction applied to volatile constituents evolution during Vitis vinifera ripening. Journal of Agricultural and Food Chemistry, 52, 4821-4827.
35. Sharon-Asa, L., Shalit, M., Frydman, A., Holland, D., Or, E., Lavi, U., et al. (2003). Citrus flavor and aroma biosynthesis: Isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene. The Plant Journal, 36, 664-674.
36. Simonetti, M., Damiani, F., Gabrielli, L., Cossignani, L., Blasi, F., & Marini, F. (2008). Characterization of triacylglycerols in Arbutus unedo L. Seeds. Italian Journal of Food Science, 20, 49-56.
37. Soufleros, E., Mygdalia, S., & Natskoulis, P. (2005). Production process and characterization of the traditional Greek fruit distillate "Koumaro" by aromaticand mineral composition. Journal of Food Composition and Analysis, 18, 699-716.
38. Ziyyat, A., & Boussairi, E. (1998). Cardiovascular effects of Arbutus unedo Lin spontaneously hypertensive rats. Phytotherapy Research, 12, 110-113. (Pubitemid 28138537)