Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit (original) (raw)

Horticultural and other Factors Affecting Aroma Volatile Composition of Small Fruit

HortTechnology

Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragari×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes. In highbush blueberry (Vaccinium corymbosum), aroma is dominated by aromatic hydrocarbons, esters, terpenes and long chain alcohols, while in lowbush blueberries (Vaccinium angustifolium), aroma is predominated by esters and alcohols. The composition and concentration of these aroma compounds are affected by cultivar, fruit maturity, and storage conditions. Volatile composition varies significantly both quantitatively and qualitatively among different cultivars of small fruit. As fruit ripen, the concentration of aroma volatiles rapidly increases closely following pigment formation. In storage...

The Relationship Between the Production of Volatile Aromas and the Induction of Ethylene in Apple Fruits

HortScience

The volatile aromas from the fruits of `Naganofuji No.2' apple (Malus domestica Mill.) were determined by gas chromatography (GC) and combined GC-mass spectrometry (GC-MS) after different temperature conditions. The fruits from CA storage were sealed in glass and the volatiles in the headspace were determined. Eleven compounds of four chemical classes from active carbon absorbed samples were measured and three of them—tormic acid pentyl ester, butanoic acid-1-methyl ethylester and 4-hydroxy-3-methyl-2-butanone, were identified at 20 °C, but not at °C. Under 20 °C condition, the contents of three volatiles increased from 1 hour and reached to their peaks at the 4th to 7th hour. The content of ethylene reached its peak at 4 hours and changed synchronically with the other volatiles during the experiment. The content of ethylene was significantly positively correlated with the contents of volatile aromas (r = 0.96-0.98, P ≤ 0.01). Under °C condition, the content of ethylene was sign...