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15 pages, 4844 KiB

Open AccessArticle

Effects of Different Irrigation Regimes, Nitrogen Levels and Storage Conditions on Volatiles of ‘Gala’ Apple

by Cláudia Tavares, Carolina Ferro Rodrigues, Elsa Gonçalves, Alexandra M. Machado, Luís Pedro, José Barroso, Anabela Maurício, Nuno Franco, Délio Raimundo, Valério Pita, Claudia Sánchez and Ana Cristina Figueiredo

Molecules 2023, 28(18), 6610; https://doi.org/10.3390/molecules28186610 - 14 Sep 2023

Viewed by 1571

Abstract

With a characteristic flavour and aroma, “Maçã de Alcobaça” are apples produced in the western region of the mainland of Portugal. Given the known influence of pre-harvest cultural techniques and post-harvest conservation methods on fruit quality, this work evaluated the effect of cultural [...] Read more.

With a characteristic flavour and aroma, “Maçã de Alcobaça” are apples produced in the western region of the mainland of Portugal. Given the known influence of pre-harvest cultural techniques and post-harvest conservation methods on fruit quality, this work evaluated the effect of cultural factors and conservation methods on the volatile profile of ‘Gala’ apples. Tests were carried out during four seasons (2018 to 2021) in two ‘Gala’ apple orchards (F and S) maintained with different irrigation rates and nitrogen fertilisation [normal irrigation and normal nitrogen (Control, NINN), normal irrigation and excess nitrogen (NIEN), excess irrigation and normal nitrogen (EINN), excess irrigation and excess nitrogen (EIEN)], and under three storage conditions [Controlled Atmosphere + 1-methylcyclopropene (CA+1-MCP), Dynamic Controlled Atmosphere (DCA) and DCA+1-MCP]. The intact fruit volatiles were isolated by headspace solid–phase microextraction (HS–SPME) and analysed by Gas Chromatography with Flame Ionisation Detection and Gas Chromatography-Mass Spectrometry at harvest (T0) and after 8 months of storage (T8). HS–SPME volatiles from ‘Gala’ apples, obtained at T0 in control conditions, were characterised by trans,trans-α-farnesene dominance (36–69%), followed by hexyl acetate (5–23%) and hexyl hexanoate (3–9%). The four irrigation and nitrogen treatments did not evidence main changes in the apple volatile profile. Instead, storage conditions changed the ratio between compounds; previously undetected compounds attained high percentages and decreased the intensity of the dominant compounds in the control conditions. Although all storage conditions tested changed the volatile profile and emanation intensity, the effect was more accentuated in storage for 8 months with DCA+1-MCP. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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18 pages, 873 KiB

Open AccessArticle

Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

by Diego Canalejo, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco and Zenaida Guadalupe

Molecules 2023, 28(18), 6477; https://doi.org/10.3390/molecules28186477 - 6 Sep 2023

Cited by 1 | Viewed by 1150

Abstract

Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing [...] Read more.

Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed themselves to be good modulators of wine aroma and astringency. Improvement in wine aroma was related to an increase in all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented a higher retention of volatile compounds, and DWRP extract had more positive effects on the overall aroma. Our novel results present the possibility of obtaining valuable polysaccharides from distilled washing residues of wine pomaces, which could promote its valorization as a by-product. This is the first time the potential use of this by-product has been described. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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12 pages, 289 KiB

Open AccessArticle

Aroma Properties of Cocoa Fruit Pulp from Different Origins

by Thomas Bickel Haase, Ute Schweiggert-Weisz, Eva Ortner, Holger Zorn and Susanne Naumann

Molecules 2021, 26(24), 7618; https://doi.org/10.3390/molecules26247618 - 15 Dec 2021

Cited by 10 | Viewed by 4946

Abstract

Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active [...] Read more.

Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, δ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

14 pages, 1349 KiB

Open AccessArticle

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

by Nina Buck, Daria Wohlt, Anne Ruth Winter and Eva Ortner

Molecules 2021, 26(13), 3925; https://doi.org/10.3390/molecules26133925 - 27 Jun 2021

Cited by 13 | Viewed by 5081

Abstract

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable [...] Read more.

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmol_TE/g_DM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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19 pages, 1068 KiB

Open AccessFeature PaperArticle

Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

by Ivana Ivić, Mirela Kopjar, Vladimir Jukić, Martina Bošnjak, Matea Maglica, Josip Mesić and Anita Pichler

Molecules 2021, 26(4), 874; https://doi.org/10.3390/molecules26040874 - 7 Feb 2021

Cited by 18 | Viewed by 3542

Abstract

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine [...] Read more.

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO₂, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.). Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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Review

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20 pages, 1061 KiB

Open AccessReview

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review

by Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Germana Borsetta, Giovanni Caprioli, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Agnese Santanatoglia, Gianni Sagratini, Sauro Vittori and Ahmed M. Mustafa

Molecules 2023, 28(15), 5810; https://doi.org/10.3390/molecules28155810 - 1 Aug 2023

Cited by 10 | Viewed by 5168

Abstract

Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. [...] Read more.

Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review’s aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries’ volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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36 pages, 1985 KiB

Open AccessReview

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review

by Sarathadevi Rajendran, Patrick Silcock and Phil Bremer

Molecules 2023, 28(7), 3236; https://doi.org/10.3390/molecules28073236 - 4 Apr 2023

Cited by 25 | Viewed by 3839

Abstract

Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such [...] Read more.

Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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28 pages, 369 KiB

Open AccessReview

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

by Ivana Buljeta, Anita Pichler, Ivana Ivić, Josip Šimunović and Mirela Kopjar

Molecules 2021, 26(14), 4207; https://doi.org/10.3390/molecules26144207 - 11 Jul 2021

Cited by 14 | Viewed by 4680

Abstract

Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often [...] Read more.

Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding. Full article

(This article belongs to the Special Issue Flavour Compounds of Fruit and Fruit Products)

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