A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars

Metabolomics

Volumn 9, Issue 2, 2013, Pages 324-336

  Besada, Cristina ^a   Salvador, Alejandra ^b   Sdiri, Sawsen ^b   Gil, Rebeca ^b   Granell, Antonio ^a  

^a Universitat Politècnica de València   (Spain)

^b INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

Algerie; Aroma; Flavour; Golden Nugget; HS SPME GC MS

Indexed keywords

1 HYDROXYCYCLOHEXYLPHENYLKETONE; 1,2 DIMETHOXY 4 (2 METHOXYETHENYL)BENZENE; 2 DECENAL; 2 HEXEN 1 OL; 2 METHYLBUTYRIC ACID; EDULAN; ELEMICIN; METHYL 2 METHYLBUTANOATE; METHYL 3,4,5 TRIMETHOXYBENZOATE; METHYLCINNAMIC ACID; TEPRENONE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CHEMOMETRICS; CONTROLLED STUDY; CULTIVAR; DEVELOPMENTAL STAGE; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FRUIT DEVELOPMENT; FRUIT RIPENING; LOQUAT; MORPHOLOGICAL TRAIT; NONHUMAN; ORGANOLEPTIC PROPERTY; SPECIES DIFFERENCE;

ERIOBOTRYA JAPONICA;

EID: 84875495523     PISSN: 15733882     EISSN: 15733890     Source Type: Journal    
DOI: 10.1007/s11306-012-0447-z     Document Type: Article

References (51)

1. Amiri Khorheh, N., Givianra, M. H., Seyyedain Ardebili, M., & Larijani, K. (2011). Assessment of flavor volatiles of Iranian rice cultivars during gelatinization process. Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, 1, 41-54.
2. Amorós, A., Zapata, P., Pretel, M. T., Botella, M. A., & Serrano, M. (2003). Physico-chemical and physiological changes during fruit development and ripening of five loquat (Eriobotrya japonica Lindl.) cultivars. Food Science and Technology International, 9, 43-51.
3. 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.
4. Bartley, J., & Schwede, A. (1989). Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis). Journal of Agricultural and Food Chemistry, 37, 1023-1025.
5. Besada, C., Gil, R., Navarro, P., Soler, E., & Salvador, A. (2011). Physiological characterization of 'Algeri' loquat maturity: external colour as harvest maturity index. Acta Horticulturae, 887, 351-356.
6. Blumenfeld, A. (1980). Fruit growth of loquat. Journal of the American Society for Horticultural Science, 105, 747-750.
7. Chapman, G., Horvat, R., & Forbus, W. (1991). Physical and chemical changes during the maturation of peaches (cv Majestic). Journal of Agricultural and Food Chemistry, 39, 867-870.
8. Chen, F. X., Lui, X. H., Chen, L. S., & Zheng, S. X. (2011). The determination of volatile constituents of loquat fruit and leaf by gas chromatography-mass spectrometry coupled with solid-phase microextraction. Acta Horticulturae, 887, 369-372.
9. Ding, C. K., Chachin, K., Ueda, Y., & Mochioka, R. (1998). Changes in polyphenol concentrations and polyphenol oxidase activity of loquat fruit in relation to browning. Journal of the Japanese Society for Horticultural Science, 67, 360-366.
10. Dixon, J., & Hewett, E. W. (2000). Factors affecting apple aroma/flavour volatile concentration: a review. New Zealand Journal of Crop and Horticultural Science, 28, 155-173.
11. Du, X. F., Kurnianta, A., McDaniel, M., Finn, C. E., & Qian, M. C. (2010). Flavour profiling of 'Marion' and thornless blackberries by instrumental and sensory analysis. Food Chemistry, 121, 1080-1088.
12. Engel, K., Ramming, D., Flath, R., & Teranishi, R. (1988). Investigation on volatile constituents of nectarines. 2. Changes in aroma composition during nectarine maturation. Journal of Agricultural and Food Chemistry, 36, 1003-1006.
13. Fröhlich, O., & Schreier, P. (1990). Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit. Journal of Food Science, 55(1), 176-180.
14. Georgilopoulos, D. N., & Gallois, A. N. (1987). Aroma compounds of flesh blackberries (Rubus laciniata L.). Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 184(5), 374-380.
15. Gilsenan, C. (2010). An investigation into factors influencing the sensory properties of selected Irish grown organic and conventional vegetables. Dublin Institute of Technology: Doctoral Thesis.
16. Goldenberg, L., Feygenberg, O., Samach, A., & Pesis, E. (2012). Ripening attributes of new passion fruit line featuring seasonal non-climacteric behavior. Journal of Agricultural and Food Chemistry, 60(7), 1810-1821.
17. Gomez, E., & Ledbetter, C. A. (1997). Development of volatile compounds during fruit maturation: characterization of apricot and plum × apricot hybrids. Journal of the Science of Food and Agriculture, 74, 541-546.
18. González, L., Lafuente, M. T., & Zacarías, L. (2003). Maturation of loquat fruit (Eriobotrya japonica Lindl.) under Spanish growing conditions and its postharvest performance. Options Mediterranees, 58, 171-179.
19. Gross, J., Gabai, M., Lifshitz, A., & Sklarz, B. (1973). Carotenoids of Eriobotrya japonica. Phytochemistry, 12(7), 1775-1782.
20. Gunata, Y. Z., Bayonove, C. L., Baumes, R. L., & Cordonnier, R. E. (1985). The aroma of grapes. I. Extraction and determination of free and glycosodically bound fractions of some grape aroma components. Journal of Chromatography, 331, 83-90.
21. Hamauzu, Y., Chachin, K., Ding, C. K., & Kurooka, H. (1997). Differences in surface color, flesh firmness, physiological activity, and some components of loquat fruits picked at various stages of maturity. Journal of the Japanese Society for Horticultural Science, 65, 859-865.
22. Hatanaka, A. (1993). The biogeneration of green odour by green leaves. Phytochemistry, 34(5), 1201-1218.
23. Hideki, N., Tomohiro, K., Tomoko, K., Masakazu, I., & Tetsuo, K. (1998). Flavor components of Japanese loquat (Eriobotrya japonica Lindl.). Koryo, Terupen oyobi Seiyu Kagaku ni kansuru Toronkai Koen Yoshishu, 42, 12-14.
24. Högnadóttir, A., & Rouseff, R. L. (2003). Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Journal of Chromatography A, 998, 201-211.
25. Ibdah, M., Azulay, Y., Portnoy, V., et al. (2006). Functional characterization of CmCCD1, a carotenoid cleavage dioxygenase from melon. Phytochemistry, 67, 1579-1589.
26. Komes, D., Ulrich, D., & Lovric, T. (2006). Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje. European Food Research and Technology, 222, 1-7.
27. Kwon, D. Y., Hong, Y. J., & Yoon, S. H. (2000). Enantiomeric synthesis of (S)-2-methylbutanoic acid methyl ester, apple flavor, using lipases in organic solvent. Journal of Agricultural and Food Chemistry, 48(2), 524-530.
28. Lin, J., & Rouseff, R. L. (2001). Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS. Flavour and Fragrance Journal, 16, 457-463.
29. Mahattanatawee, K., Goodner, K. L., & Baldwin, E. A. (2005). Volatile constituents and character impact compounds of selected florida's tropical fruit. Proceedings of the Florida State Horticultural Society, 118, 414-418.
30. Mattheis, J., Buchanan, D., & Fellman, J. (1992). Volatile compounds emitted by sweet cherries (Prunus avium cv. Bing) during fruit development and ripening. Journal of Agricultural and Food Chemistry, 40, 471-474.
31. Miyazaki, T., Plotto, A., Baldwin, E. A., Reyes-De-Corcuera, J., & Gmitter, F. G., Jr. (2012). Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation. Journal of the Science of Food and Agriculture, 92, 727-735.
32. Narain, N., Nigam, N., & de Sousa Galvão, M. (2010). Passion Fruit. In Y. H. Hui (Ed.), Handbook of fruit and vegetable flavors (pp. 345-390). Hoboken: Wiley.
33. Paillard, N. M. M. (1990). The flavour of apples, pears and quinces. In D. Morton & A. J. MacLeod (Eds), Food flavours. The flavour of fruits. (pp: 1-41). Amsterdam: Elsevier Science Publishing Company Inc.
34. Perez, A., Rios, J., Sanz, C., & Olias, J. (1992). Aroma components and free amino acids in strawberry variety Chandler during ripening. Journal of Agricultural and Food Chemistry, 40, 2232-2235.
35. Pinillos, V., Hueso, J. J., Marcon Filhoa, J. L., & Cuevas, J. (2011). Changes in fruit maturity indices along the harvest season in 'Algerie' loquat. Scientia Horticulturae, 129(4), 769-776.
36. Qiao, Y., Jun Xie, B., Zhang, Y., et al. (2008). Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules, 13, 1333-1344.
37. Rajendra, S. (2000). NTP technical report on the toxicity studies of benzophenone. Retrieved April 4, 2012 from http://ntp. niehs. nih. gov/ntp/htdocs/ST_rpts/tox061. pdf.
38. Rezende, C. M., & Fraga, S. R. G. (2003). Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.). Journal of the Brazilian Chemical Society, 14(3), 425-428.
39. Salvador, A., Arnal, L., Monterde, A., & Martínez-Jávega, J. M. (2005). Influence of ripening stage at harvest on chilling injury symptoms of persimmon cv. 'Rojo Brillante' stored at different temperatures. Food Science and Technology International, 11, 359-365.
40. Schwab, W., Davidovich-Rikanati, R., & Lewinsohn, E. (2008). Biosynthesis of plant-derived flavor compounds. The Plant Journal, 54, 712-732.
41. Shaw, P. E. (1991). Fruits II. In H. Maarse (Ed.), Volatile compounds in foods and beverages (pp. 305-328). New York: Marcel Dekker Inc.
42. Shaw, P. E., & Wilson, C. W. (1982). Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit. Journal of Food Science, 47(5), 1743-1744.
43. Silva Ferreira, A. C., & Guedes de Pinho, P. (2004). Nor-isoprenoids profile during port wine ageing: influence of some technological parameters. Analytica Chimica Acta, 513(1), 169-176.
44. Takahashi, H., Sumitani, H., Inada, Y., Mori, D., & Nakano, Y. (2000). Potent aroma volatiles in fresh loquat and its canned product. Journal of the Japanese Society for Food Science and Technology, 47(4), 302-310.
45. Tamura, H., Boonbumrung, S., Yoshizawa, T., & Varanyanond, W. (2001). The volatile constituents in the peel and pulp of a green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.). Food Science and Technology Research, 7(1), 72-77.
46. Tao, Y., & Zhang, L. (2010). Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China). Food Science and Technology, 43, 1550-1556.
47. Vilanova, M., Genisheva, Z., Masa, A., & Oliveira, J. M. (2010). Correlation between volatile composition and sensory properties in Spanish Albariño wines. Microchemical Journal, 95, 240-246.
48. Zanor, M. I., Rambla, J. L., Chaib, 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 Experimental Botany, 60, 2139-2154.
49. Zawirska-Wojtasiak, R., Mildner-Szkudlarz, S., Wa{ogonek}sowicz, E., & Pacyński, M. (2010). Gas chromatography, sensory analysis and electronic nose in the evaluation of black cumin (Nigella sativa L.) aroma quality. Herba Polonica, 56(4), 20-30.
50. Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules, 15, 3421-3427.
51. Zhou, C. H., Xu, C. J., Sun, C. D., Li, X., & Chen, K. S. (2007). Carotenoids in white- and red-fleshed loquat fruits. Journal of Agricultural and Food Chemistry, 55, 7822-7830.