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Taste and aroma of fresh and stored mandarins
Year:
2011
Authors :
Fallik, Elazar
;
.
Lewinsohn, Efraim
;
.
Porat, Ron
;
.
Tietel, Zipora
;
.
Volume :
91
Co-Authors:
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel, Faculty of Agriculture, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, Israel
Plotto, A., USDA-ARS, Citrus and Subtropical Products Laboratory, Winter Haven, FL 33881, United States
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Lewinsohn, E., Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, Ramat Yishay 30095, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
14
To page:
23
(
Total pages:
10
)
Abstract:
During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth-feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off-flavor. Biochemical analysis of volatile and non-volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause 'overripe' and off-flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality. © 2010 Society of Chemical Industry.
Note:
Related Files :
chemistry
citrus fruit
Mandarin
odor
odors
Postharvest
Review
Sensory quality
taste
Show More
Related Content
More details
DOI :
10.1002/jsfa.4146
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Review
;
.
Language:
English
Editors' remarks:
ID:
23633
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:01
Scientific Publication
Taste and aroma of fresh and stored mandarins
91
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel, Faculty of Agriculture, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, Israel
Plotto, A., USDA-ARS, Citrus and Subtropical Products Laboratory, Winter Haven, FL 33881, United States
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Lewinsohn, E., Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, Ramat Yishay 30095, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Taste and aroma of fresh and stored mandarins
During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth-feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off-flavor. Biochemical analysis of volatile and non-volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause 'overripe' and off-flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality. © 2010 Society of Chemical Industry.
Scientific Publication
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