Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

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Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

Foods ◽

10.3390/foods10010146 ◽

2021 ◽

Vol 10 (1) ◽

pp. 146

Author(s):

Dongheon Lee ◽

Hyun Jung Lee ◽

Ji Won Yoon ◽

Minsu Kim ◽

Cheorun Jo

Keyword(s):

Lipid Oxidation ◽

Volatile Compounds ◽

Microbial Activity ◽

The Other ◽

Aroma Volatiles ◽

Ambient Exposure ◽

Aging Period

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.

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Dynamic-head space GC-MS analysis of volatile odorous compounds generated from unbleached and bleached pulps and effects on strength properties during ageing

Nordic Pulp & Paper Research Journal ◽

10.1515/npprj-2021-0006 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Izhar Alam ◽

Swati Sood ◽

Chhaya Sharma

Keyword(s):

Volatile Compounds ◽

Paper Mill ◽

Strength Properties ◽

Degree Of Polymerization ◽

Ambient Conditions ◽

Bleached Pulp ◽

Tensile Index ◽

Ms Analysis ◽

Odorous Compounds ◽

Unbleached Pulp

Abstract Mixed hardwood unbleached (UB) and final bleached (FB) pulp along with the pulp of intermediate bleaching stages from an integrated paper mill have been undertaken for this study. Headspace GC-MS analysis of these pulps was made to identify the odorous compounds which are volatile organic compounds (VOCs), generated during ageing for 60 days. The result showed that a number of pre-generated VOCs such as aliphatic hydrocarbons and aldehydes are observed in the pulp sample which might be came from the process and it has been observed that upon ageing at ambient conditions, some acid functionalized VOC were generated in the pulp. The generation of these VOCs were established by ATR-FTIR analysis and the results showed that intensity of peak absorbance near 3340 cm − 1 {\text{cm}^{-1}} and 1641 cm − 1 {\text{cm}^{-1}} which represents the –OH stretching of acidic functional group and C=O stretch of aldehyde and acidic functional groups increased after ageing. Generation of acid functionalized volatile compounds were observed more in bleached pulp than in unbleached pulp. Degree of polymerization (DP) is pretty much related to the strength of paper. DP of both unbleached and bleached pulp gets reduced upon ageing while more reduction were observed in bleached pulp. Bleached pulps are more prone to degrade as compared to the unbleached pulp in terms of strength properties such as tensile index, breaking length, burst and double fold were observed. 12.3 % and 21.8 % reduction in tensile index was observed for UB and final bleached FB pulp respectively. Burst index of UB and FB pulp were found reduced to 23.8 % and 41.9 % respectively due to ageing. Reduction in the mechanical and optical properties was also observed in intermediate bleaching stages. There is much evidence for the contribution of VOCs to the degradation of paper. The results are strongly suggested that acid functionalized volatile compounds can have strong effects on degradation of cellulosic paper.

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GC-MS analysis of ethanol and other volatile compounds in micro-volume blood samples—quantifying neonatal exposure

Analytical and Bioanalytical Chemistry ◽

10.1007/s00216-013-6809-1 ◽

2013 ◽

Vol 405 (12) ◽

pp. 4139-4147 ◽

Cited By ~ 17

Author(s):

Rebecca L. Cordell ◽

Hitesh Pandya ◽

Marie Hubbard ◽

Mark A. Turner ◽

Paul S. Monks

Keyword(s):

Volatile Compounds ◽

Neonatal Exposure ◽

Blood Samples ◽

Ms Analysis ◽

Volume Blood

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Leaf spot and leaflet removal in day-neutral strawberry cultivars under different cultivation conditions, in organic management

Idesia (Arica) ◽

10.4067/s0718-34292014000100010 ◽

2014 ◽

Vol 32 (1) ◽

pp. 89-92

Author(s):

Eduardo Cesar Brugnara ◽

Mauro Porto Colli

Keyword(s):

Leaf Spot ◽

Cultivation Conditions ◽

Organic Management ◽

Strawberry Cultivars

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Influence of arbuscular mycorrhizal fungi and a root endophyte on the biomass and root morphology of selected strawberry cultivars under salt conditions

Canadian Journal of Plant Science ◽

10.4141/cjps2012-279 ◽

2013 ◽

Vol 93 (6) ◽

pp. 997-999 ◽

Cited By ~ 5

Author(s):

Grant Sinclair ◽

Christiane Charest ◽

Yolande Dalpé ◽

Shahrokh Khanizadeh

Keyword(s):

Arbuscular Mycorrhizal Fungi ◽

Root Morphology ◽

Mycorrhizal Fungi ◽

Arbuscular Mycorrhizal ◽

Fragaria Ananassa ◽

Root Endophyte ◽

Fungal Symbiosis ◽

Tolerance To Salinity ◽

Potential Use ◽

Strawberry Cultivars

Sinclair, G., Charest, C., Dalpé, Y. and Khanizadeh, S. 2013. Influence of arbuscular mycorrhizal fungi and a root endophyte on the biomass and root morphology of selected strawberry cultivars under salt conditions. Can. J. Plant Sci. 93: 997–999. The influence of four arbuscular mycorrhizal fungi (AMF) (Glomus arenarium, G. caledonium, G. irregulare, and G. mosseae) and a root endophyte species (Piriformospora indica – Sebacinales) was investigated on four “day-neutral” strawberry (Fragaria×ananassa Duch.) cultivars (Albion, Charlotte, Mara des Bois, and Seascape) for their tolerance to salt stress. Fungal symbiosis tended to benefit strawberry plants in their tolerance to salinity, confirming the potential use of mycorrhizal biotechnology in horticulture in arid areas.

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PTR-TOF-MS analysis of volatile compounds in olive fruits

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.6837 ◽

2014 ◽

Vol 95 (7) ◽

pp. 1428-1434 ◽

Cited By ~ 15

Author(s):

Elisa Masi ◽

Annalisa Romani ◽

Camilla Pandolfi ◽

Daniela Heimler ◽

Stefano Mancuso

Keyword(s):

Volatile Compounds ◽

Ms Analysis ◽

Tof Ms

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Eugenol Found by GC-MS Analysis of The Methanolic Extract of The Fruit Pulp of Indigenous Mango (Mangifera indica L.) Variety, Champa from Murshidabad District of West Bengal, India

International Journal of Advancement in Life Sciences Research ◽

10.31632/ijalsr.20.v04i01.004 ◽

2021 ◽

Vol 4 (1) ◽

Author(s):

Mitu De ◽

Susanta Ray ◽

Subhasree Dutta ◽

Santi Ranjan Dey

Keyword(s):

Volatile Compounds ◽

West Bengal ◽

Methanolic Extract ◽

Mangifera Indica ◽

Fruit Pulp ◽

Ms Analysis ◽

Bioactive Component ◽

Herbal Plants ◽

Michelia Champaca

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

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