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Elucidating the biochemical factors governing off-flavor perception in mandarins -2016
Year:
2016
Source of publication :
Postharvest Biology and Technology
Authors :
Carmi, Nir
;
.
Doron-Faigenboim, Adi
;
.
Goldenberg, Livnat
;
.
Porat, Ron
;
.
Yaniv, Yossi
;
.
Volume :
120
Co-Authors:
Goldenberg, L., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot, Israel
Yaniv, Y., Department of Fruit Tree Crops, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Choi, H.J., Postharvest Research Team, National Institute of Horticultural and Herbal Science, Wanju-gunJeollabuk-do, South Korea
Doron-Faigenboim, A., Department of Fruit Tree Crops, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Carmi, N., Department of Fruit Tree Crops, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Facilitators :
From page:
167
To page:
179
(
Total pages:
13
)
Abstract:
Mandarins tend to develop off-flavors during storage, and this is attributed to induction of ethanol fermentation metabolism and accumulation of ethanol and its by-products. In order to elucidate the biochemical factors contributing to off-flavor formation in mandarins, we conducted sensory and aroma-volatile analyses of 41 different mandarin varieties within the Israeli citrus breeding collection, at harvest and after 6 weeks of cold storage at 6 °C followed by 5 days at 20 °C. Descriptive sensory analysis with the aid of a trained panel revealed great diversity among mandarin varieties, in perceived off-flavors; and gas chromatography (GC) analysis revealed only a low correlation (R = 0.14) between ethanol levels and perception of off-flavors. Gas-chromatography mass-spectrometry (GC–MS) analysis of levels and compositions of total aroma volatiles during postharvest storage revealed general increases in levels of alcohols and ethyl esters, and consequent decreases in levels of monoterpenes, sesquiterpenes, and aldehydes. Detailed volatile analysis of diverse varieties with strong and weak off-flavors revealed that the aroma volatiles compositions and the ratios between chemical classes of volatiles have completely changed during storage in varieties with strong off-flavors, but were less altered in varieties with weak off-flavors. In addition, we observed a negative correlation (R = −0.58) between monoterpene levels and off-flavor perception, i.e., most varieties with weak off-flavors had relatively high terpene levels, which might mask the perception of off-flavors. Overall, it is suggested that perception of off-flavors in mandarins does not depend solely on accumulation of specific volatile compounds, such as ethanol, but rather evolves during storage because of general changes in juice aroma-volatiles profiles and compositions which create an atypical or spoiled flavor. © 2016 Elsevier B.V.
Note:
Related Files :
Citrus
ethanol
Mandarin
off-flavor
Postharvest
Storage
Show More
Related Content
More details
DOI :
10.1016/j.postharvbio.2016.06.009
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27259
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:29
You may also be interested in
Scientific Publication
Elucidating the biochemical factors governing off-flavor perception in mandarins -2016
120
Goldenberg, L., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot, Israel
Yaniv, Y., Department of Fruit Tree Crops, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Choi, H.J., Postharvest Research Team, National Institute of Horticultural and Herbal Science, Wanju-gunJeollabuk-do, South Korea
Doron-Faigenboim, A., Department of Fruit Tree Crops, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Carmi, N., Department of Fruit Tree Crops, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Elucidating the biochemical factors governing off-flavor perception in mandarins
Mandarins tend to develop off-flavors during storage, and this is attributed to induction of ethanol fermentation metabolism and accumulation of ethanol and its by-products. In order to elucidate the biochemical factors contributing to off-flavor formation in mandarins, we conducted sensory and aroma-volatile analyses of 41 different mandarin varieties within the Israeli citrus breeding collection, at harvest and after 6 weeks of cold storage at 6 °C followed by 5 days at 20 °C. Descriptive sensory analysis with the aid of a trained panel revealed great diversity among mandarin varieties, in perceived off-flavors; and gas chromatography (GC) analysis revealed only a low correlation (R = 0.14) between ethanol levels and perception of off-flavors. Gas-chromatography mass-spectrometry (GC–MS) analysis of levels and compositions of total aroma volatiles during postharvest storage revealed general increases in levels of alcohols and ethyl esters, and consequent decreases in levels of monoterpenes, sesquiterpenes, and aldehydes. Detailed volatile analysis of diverse varieties with strong and weak off-flavors revealed that the aroma volatiles compositions and the ratios between chemical classes of volatiles have completely changed during storage in varieties with strong off-flavors, but were less altered in varieties with weak off-flavors. In addition, we observed a negative correlation (R = −0.58) between monoterpene levels and off-flavor perception, i.e., most varieties with weak off-flavors had relatively high terpene levels, which might mask the perception of off-flavors. Overall, it is suggested that perception of off-flavors in mandarins does not depend solely on accumulation of specific volatile compounds, such as ethanol, but rather evolves during storage because of general changes in juice aroma-volatiles profiles and compositions which create an atypical or spoiled flavor. © 2016 Elsevier B.V.
Scientific Publication
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