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Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening

Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot frui...

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Autores principales: Xi, Wanpeng, Zheng, Huiwen, Zhang, Qiuyun, Li, Wenhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4964374/
https://www.ncbi.nlm.nih.gov/pubmed/27347931
http://dx.doi.org/10.3390/ijms17070998
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author Xi, Wanpeng
Zheng, Huiwen
Zhang, Qiuyun
Li, Wenhui
author_facet Xi, Wanpeng
Zheng, Huiwen
Zhang, Qiuyun
Li, Wenhui
author_sort Xi, Wanpeng
collection PubMed
description Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted from glucose-predominated to sucrose-predominated during fruit development and ripening. Sucrose synthase (SS), sorbitol oxidase (SO) and sorbitol dehydrogenase (SDH) are under tight developmental control and they might play important roles in sugar accumulation. Almost all organic acids identified increased during early development and then decrease rapidly. During early development, fruit mainly accumulated quinate and malate, with the increase of citrate after maturation, and quinate, malate and citrate were the predominant organic acids at the ripening stage. The odor activity values (OAV) of aroma volatiles showed that 18 aroma compounds were the characteristic components of apricot fruit. Aldehydes and terpenes decreased significantly during the whole development period, whereas lactones and apocarotenoids significantly increased with fruit ripening. The partial least squares regression (PLSR) results revealed that β-ionone, γ-decalactone, sucrose and citrate are the key characteristic flavor factors contributing to consumer acceptance. Carotenoid cleavage dioxygenases (CCD) may be involved in β-ionone formation in apricot fruit.
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spelling pubmed-49643742016-08-03 Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening Xi, Wanpeng Zheng, Huiwen Zhang, Qiuyun Li, Wenhui Int J Mol Sci Article Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted from glucose-predominated to sucrose-predominated during fruit development and ripening. Sucrose synthase (SS), sorbitol oxidase (SO) and sorbitol dehydrogenase (SDH) are under tight developmental control and they might play important roles in sugar accumulation. Almost all organic acids identified increased during early development and then decrease rapidly. During early development, fruit mainly accumulated quinate and malate, with the increase of citrate after maturation, and quinate, malate and citrate were the predominant organic acids at the ripening stage. The odor activity values (OAV) of aroma volatiles showed that 18 aroma compounds were the characteristic components of apricot fruit. Aldehydes and terpenes decreased significantly during the whole development period, whereas lactones and apocarotenoids significantly increased with fruit ripening. The partial least squares regression (PLSR) results revealed that β-ionone, γ-decalactone, sucrose and citrate are the key characteristic flavor factors contributing to consumer acceptance. Carotenoid cleavage dioxygenases (CCD) may be involved in β-ionone formation in apricot fruit. MDPI 2016-06-24 /pmc/articles/PMC4964374/ /pubmed/27347931 http://dx.doi.org/10.3390/ijms17070998 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xi, Wanpeng
Zheng, Huiwen
Zhang, Qiuyun
Li, Wenhui
Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
title Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
title_full Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
title_fullStr Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
title_full_unstemmed Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
title_short Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
title_sort profiling taste and aroma compound metabolism during apricot fruit development and ripening
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4964374/
https://www.ncbi.nlm.nih.gov/pubmed/27347931
http://dx.doi.org/10.3390/ijms17070998
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AT zhangqiuyun profilingtasteandaromacompoundmetabolismduringapricotfruitdevelopmentandripening
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