Change of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage

2022 ◽  
Vol 295 ◽  
pp. 110863
Author(s):  
Dandan Zhou ◽  
Qin Zhang ◽  
Caie Wu ◽  
Tingting Li ◽  
Kang Tu
Keyword(s):  
Volatile Compounds ◽  
Soluble Sugars ◽  
And Storage

Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

2021 ◽  
Author(s):  
Nieves Baenas ◽  
Sergio Bravo ◽  
Francisco Javier García-Alonso ◽  
José Vicente Gil ◽  
María Jesús Periago
Keyword(s):  
Volatile Compounds ◽  
Tomato Juice ◽  
Processing And Storage ◽  
And Storage

Volatile compounds of Cantonese sausage released at different stages of processing and storage

2010 ◽  
Vol 121 (2) ◽  
pp. 319-325 ◽  
Author(s):  
Weizheng Sun ◽  
Qiangzhong Zhao ◽  
Haifeng Zhao ◽  
Mouming Zhao ◽  
Bao Yang
Keyword(s):  
Volatile Compounds ◽  
Processing And Storage ◽  
And Storage

scholarly journals Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

2015 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alexandr Ya Yashin ◽  
Boris V. Nemzer ◽  
Emilie Combet ◽  
Yakov I. Yashin
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Black Tea ◽  
Storage Conditions ◽  
Organoleptic Evaluation ◽  
Chromatographic Methods ◽  
Tea Quality ◽  
Processing And Storage ◽  
And Storage

<p>Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.</p> <p>Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p>

scholarly journals EFFECT OF TIME AND STORAGE CONDITIONS ON MAJOR VOLATILE COMPOUNDS OF ZALEMA WHITE WINE

2011 ◽  
Vol 34 (2) ◽  
pp. 100-110 ◽  
Author(s):  
ANGELES F. RECAMALES ◽  
VALERIA GALLO ◽  
DOLORES HERNANZ ◽  
MARIA LOURDES GONZÁLEZ-MIRET ◽  
FRANCISCO J. HEREDIA
Keyword(s):  
Volatile Compounds ◽  
Storage Conditions ◽  
White Wine ◽  
And Storage

scholarly journals Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 807
Author(s):  
Shunbo Yang ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
Rongxin Chen ◽  
Yazhou Yang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Physiological Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Apple Cultivar ◽  
Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.

Microbial Populations of Botrytis cinerea-Inoculated Strawberry Fruit Exposed to Four Volatile Compounds†

1998 ◽  
Vol 61 (10) ◽  
pp. 1352-1357 ◽  
Author(s):  
G. NTIRAMPEMBA ◽  
B. E. LANGLOIS ◽  
D. D. ARCHBOLD ◽  
T. R. HAMILTON-KEMP ◽  
M. M. BARTH
Keyword(s):  
Volatile Compounds ◽  
Botrytis Cinerea ◽  
Volatile Compound ◽  
Storage Conditions ◽  
Strawberry Fruit ◽  
Compound Control ◽  
Ripe Stage ◽  
And Storage ◽  
Plastic Containers ◽  
Sample Time

Aerobic, microaerophilic, coliform, and mold populations of Botrytis cinerea -inoculated strawberry fruit not exposed (control) or exposed to low and high quantities of four volatile compounds during storage at 2°C were determined after storage for 7 days and after removal of the volatile and transfer to 22°C for 3 days. Fruit harvested at the ripe stage were inoculated with 106 conidia B. cinerea per ml and were placed in plastic containers containing no volatile compound (control) or two quantities of (E)-2-hexenal (10 or 100 μl), (E)-2-hexenal diethyl acetal (30 or 300 μl), benzaldehyde (30 or 300 μl), or methyl benzoate (12 or 60 μl). The fruit containers were overwrapped with a low-density polyethylene film, sealed, stored at 2°C for 7 days, and then transferred to 22°C for 3 days. Aerobic, microaerophilic, and coliform populations of fruit exposed to volatile compounds tended to be lower than the Controls after storage at 2°C for 7 days and, depending on the volatile compound, similar, lower, or higher than the Controls after transfer and storage at 22°C. However, due to variability in initial aerobic, microaerophilic, and coliform populations of the fruit used in the different trials (P &lt; 0.05), none of the differences between control and treatment and between treatments within a sample time were significant (P &gt; 0.05). Strawberry fruit exposed to 100 μl of (E)-2-hexenal was the only treatment that did not show a significant increase in mold populations after transfer and storage at 22°C for 3 days. Additional studies are needed to determine if (E)-2-hexenal can be used in combination with other postharvest storage conditions, such as low temperature and controlled/modified atmosphere, to delay mold spoilage and extend the shelf life of the strawberry.

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

2015 ◽  
Vol 74 ◽  
pp. 306-314 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Volatile Compounds ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Processing And Storage ◽  
And Storage

Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears

2005 ◽  
Vol 53 (25) ◽  
pp. 9781-9789 ◽  
Author(s):  
Anna Rizzolo ◽  
Paola Cambiaghi ◽  
Maurizio Grassi ◽  
Paola Eccher Zerbini
Keyword(s):  
Volatile Compounds ◽  
Fruit Quality ◽  
Storage Atmosphere ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document