Volatile compounds associated to the loss of astringency in persimmon fruit revealed by untargeted GC-MS analysis

Metabolomics

Volumn 9, Issue 1, 2013, Pages 157-172

  Besada, Cristina ^a   Sanchez, Gerardo ^a   Salvador, Alejandra ^b   Granell, Antonio ^a  

^a Universitat Politècnica de València   (Spain)

^b INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

3(2H) Benzofuranone; Astringency; Benzeneacetaldehyde; Decanal; Dihydrobenzofuran; Octanal; Tannins

Indexed keywords

2 HYDROXYBIPHENYL; 3 BENZOFURANONE; ACETALDEHYDE; ALCOHOL; ALDEHYDE; BENZENEACETALDEHYDE; BENZOPHENONE; BETA DAMASCENONE; CARBON DIOXIDE; CARBOXYLIC ACID; DECANAL; ESTER; HEPTYL ALDEHYDE; HEXANAL; OCTANAL; PHENYLALCOHOL; PHENYLALDEHYDE; TANNIN DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ARTICLE; ASTRINGENCY; BIOACCUMULATION; CHEMOMETRIC ANALYSIS; CULTIVAR; GENOTYPE; INSOLUBILIZATION; LOSS OF ASTRINGENCY; MASS FRAGMENTOGRAPHY; NONHUMAN; PERSIMMON; PLANT PARAMETERS; POLLINATION CONSTANT ASTRINGENT; POLLINATION CONSTANT NON ASTRINGENT; POLLINATION VARIANT ASTRINGENT; POLLINATION VARIANT NON ASTRINGENT; SOLUBILIZATION; SPECIES DIFFERENCE; VARIETAS;

DIOSPYROS;

EID: 84872654161     PISSN: 15733882     EISSN: 15733890     Source Type: Journal    
DOI: 10.1007/s11306-012-0436-2     Document Type: Article

References (39)

1. Akagi, T., Ikegami, A., Suzuki, Y., et al. (2009). Expression balances of structural genes in shikimate and flavonoid biosynthesis cause a difference in proanthocyanidin accumulation in persimmon (Diospyros kaki Thunb.) fruit. Planta, 230, 899-915.
2. 2. Journal of Agricultural and Food Chemistry, 52, 5957-5963.
3. Arnal, L., & Del Río, M. A. (2004). Quality of persimmon fruit cv. 'Rojo Brillante' during storage at different temperatures. Spanish Journal of Agricultural Research, 2, 243-247.
4. Baldwin, E. A. (2004). Flavor. In K. C. Gross, C. Y. Wang & M. E. Saltveit (Eds), The commercial storage of fruits, vegetables, and florist and nursery stocks. Washington, DC: Agricultural Research Service.
5. Bellini, E. (1982). Il kaki: cultivar. Rome: Collana frutticoltura 80, REDA.
6. Bellini, E. (2002). Cultural practices for persimmon production. First Mediterranean symposium on persimmon. Options Méditerranéennes, 51, 39-52.
7. Besada, C., Salvador, A., Arnal, L., & Martínez-Jávega, J. M. (2010). Optimization of the duration of deastringency treatment depending on persimmon maturity. Acta Horticulturae, 858, 69-74.
8. Cheong Sing, A. S., & Smadja, J. (1992). Volatile constituents of Faham (Jumellea fragrans (Thou.) Schltr.). Journal of Agricultural and Food Chemistry, 40, 642-646.
9. Del Bubba, M., Giordani, E., Cincinelli, A., Checchini, L., & Galvan, P. (2009). Nutraceutical properties and sugar contents in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis, 22, 668-677.
10. Horvat, R. J., Senter, S. D., Chapman, G. W. J. R., & Payne, J. A. (1991). Research Note. Volatile compounds from mesocarp of persimmons. Journal Food Science, 56, 262-263.
11. Jorgensen, L. V., Cornett, C., Justesen, U., Skibsted, L. H., & Dragsted, L. O. (1998). Two-electron electrochemical oxidation of quercetin and kaempferol changes only the flavonoid C-ring. Free Radical Research, 29, 339-350.
12. Jungbluth, G., Rühling, I., & Ternes, W. (2000). Oxidation of flavonols with Cu(II), Fe(II) and Fe(III) in aqueous media. Journal of the Chemical Society, Perkin Transactions, 2(9), 1946-1952.
13. Matsuo, T., & Itoo, S. (1977). On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment. Some properties of two processes in the de-astringency. Plant Cell Physiology, 18, 17-25.
14. Matsuo, T., & Itoo, S. (1978). The chemical structure of kaki-tannin from immature fruit of the persimmon (Diospyros kaki L.). Agricultural and Biological Chemistry, 42, 1637-1643.
15. Matsuo, T., Itoo, S., & Ben-Arie, R. (1991). A model experiment for elucidating the mechanism of astringency removal in persimmon fruit using respiration inhibitors. Journal of the Japanese Society for Horticultural Science, 60, 437-442.
16. Naval, M. M., Zuriaga, E., Pecchioli, S., et al. (2010). Analysis of genetic diversity among persimmon cultivars using microsatellite markers. Tree Genetics & Genomes, 6, 677-687.
17. Nonier, M. F., Piane, I., Laguerre, M., Vivas, N., & de Vivas Gaulejac, N. (2006). Condensation products derived from flavan-3-ol oak wood aldehydes reaction. Structural investigation. Analytica Chimica Acta, 563, 76-83.
18. Pesis, E., & Ben-Arie, R. (1984). Involvement of acetaldehyde and ethanol accumulation during induced deastringency of persimmon fruits. Journal of Food Science, 49, 896-899.
19. Pesis, E., Levi, A., & Ben-Arie, R. (1987). The role of acetaldehyde production in the removal of astringency from persimmon fruit under various modified atmospheres. Journal of Food Science, 53, 153-156.
20. Romaguera, S., Pérez-Gago, M. B., Salvador, A., Badenes, M., & del Río, M. A. (2009). Postharvest characterization of different cultivars of persimmon. Acta Horticulturae, 833, 215-220.
21. Salvador, A., Arnal, L., Besada, C., et al. (2007). Physiological and structural changes during ripening and deastringency treatment of persimmon cv. 'Rojo Brillante'. Postharvest Biology and Technology, 46, 181-188.
22. Salvador, A., Arnal, L., Besada, C., et al. (2008). Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C. Physiological and microstructural study. Postharvest Biology and Technology, 49, 340-347.
23. Sugiura, A. (1983). Origin in varietal differentiation in Japanese persimmon. Recent advances in plant. Breeding, 25, 29-37.
24. Sugiura, A., & Tomana, T. (1983). Relationships of ethanol production by seeds of different types of Japanese persimmons and their tannin content. HortScience, 18, 319-321.
25. Sugiura, A., Yonemori, K., Harada, H., & Tomama, T. (1979). Changes of ethanol and acetaldehyde contents in Japanese persimmon fruits and their relation to natural deastringency. Studies from Institute of Horticulture (Vol. 9, pp. 41-47). Kyoto: Kyoto University.
26. Suzuki, T., Someya, S., Hu, F., & Tanokura, M. (2005). Rapid communication. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chemistry, 93, 149-152.
27. Taira, S. (1995). Astringency in persimmon. In H. F. Linskens & J. F. Jackson (Eds.), Fruit analysis (pp. 97-110). Germany: Springer.
28. Taira, S., Itamura, H., Abe, K., & Watanabe, S. (1989). Comparison of the characteristics of removal of astringency in two Japanese persimmon cultivars, 'Denkuro' and 'Hiratanenashi'. Journal of Japanese Society for Horticultural Science, 58, 319-325.
29. Taira, S., Satoh, I., & Watanabe, S. (1992). Relationship between differences in the ease of removal of astringency among fruits of Japanese persimmon (Diospiros kaki Thunb.) and their ability to accumulate ethanol and acetaldehyde. Journal of the Japanese Society for Horticultural Science, 60, 1003-1009.
30. Taira, S., Ooi, M., & Watanabe, S. (1996). Volatile compounds of astringent persimmon [Diospyros kaki] fruits. Journal of the Japanese Society for Horticultural Science, 65, 177-183.
31. Tanaka, T., Takahashi, R., Kouno, I., & Nonaka, G. (1994). Chemical evidence for the de-astringency (insolubilization of tannins) of persimmon fruit. Journal of the Chemical Society, Perkin Transactions, 1(20), 3013-3022.
32. Tanaka, T., Matsuo, Y., & Kouno, I. (2010). Chemistry of secondary polyphenols produced during processing of tea and selected foods. Interantional Journal of Molecular Sciences, 11, 14-40.
33. Tikunov, Y., Lommen, A., de Vos, C. H. R., et al. (2005). A novel approach for nontargeted data analysis for metabolomics. Large-scale profiling of tomato fruit volatiles. Plant Physiology, 139, 1125-1137.
34. Tsou, T. P., & Lin, H. L. (2009). Studies on deastringency of 'Bull Heart' persimmon (Diospyros kaki L.) fruits during ethanol treatment (Vol. 27, pp. 01-14). Taiwan: Horticulture National Chung Hsing University.
35. Veberic, R., Juhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chemistry, 119, 477-483.
36. Vivas, N., Nonier, M. F., Absalon, C., et al. (2008). Formation of flavanol-aldehyde adducts in barrel-aged white wine-Possible contribution of these products to colour. South African Journal of Enology and Viticulture, 29, 98-108.
37. Yonemori, K., & Matsushima, J. (1985). Property of development of the tannin cells in non-astringent type fruits of Japanese persimmon (Diospyros kaki) and its relationship to natural deastringency. Journal of the Japanese Society for Horticultural Science, 54, 201-208.
38. Yonemori, K., & Matsushima, J. (1987). Changes in tannin cell morphology with growth and development of Japanese persimmon fruit. Journal of the American Society for Horticultural Science, 112, 818-821.
39. Zanor, M. I., Rambla, J. L., Chaïb, J., et al. (2009). Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents. Journal of Experimental Botany, 60, 2139-2154.