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Fruit Aroma (fruit + aroma)
Selected AbstractsFLAVOR AND AROMA ATTRIBUTES OF RIESLING WINES PRODUCED BY FREEZE CONCENTRATION AND MICROWAVE VACUUM DEHYDRATIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2006C. CLARY ABSTRACT This article describes the production of sweet dessert wines produced using late-harvest freeze concentration, wine produced from fresh grapes frozen using refrigeration and wine produced from grapes partially dried using microwave vacuum dehydration. The objective was to compare the aroma and flavor attributes of the wines to determine the effect of each method of juice concentration. The replicated wine samples were evaluated by 12 experienced judges, and the wines were analyzed using solid-phase microextraction. The microextraction detected 28 compounds; however, levels of concentration of these compounds were below published aroma thresholds. Although all the wines were judged as acceptable sweet dessert wines, the judges detected significant differences. The wine made from the dehydrated grapes exhibited lower fresh fruit aroma, higher fusel oils and oxidation, and flavor notes including citrus/grapefruit and acidity were lower. [source] Growth of Botrytis cinerea and Strawberry Quality in Ozone-enriched AtmospheresJOURNAL OF FOOD SCIENCE, Issue 5 2003A. Nadas ABSTRACT Botrytis cinerea cultures were stored on potato dextrose agar in air with or without 1.5 ,L/L ozone at 2 °C. Cultures stored in the presence of ozone grew slower. Strawberry fruits (Fragaria×ananassa cv. Camarosa) were stored for 3 d at 2 °C in air with or without 1.5 ,L/L ozone and then transferred to room temperature. Each group was inoculated with B. cinerea grown in air with or without ozone. Visible mycelial growth developed more rapidly on fruit previously stored in air. Ozone-enriched cold storage of naturally infected ,Camarosa' fruit reduced decay incidence, weight loss, and fruit softening, but resulted in a reversible loss of fruit aroma. [source] Introduction of aromatic fragrance into cultivated tomato from the peruvianum complex'PLANT BREEDING, Issue 2 2001H. M. Kamal Abstract This study was performed to introduce the distinct aromatic fragrance of Lycopersicon peruvianum LA 1554 into the cultivated tomato, Lycopersicon esculentum. The strong breeding barriers existing between these two distantly related species were circumvented by the ovule selection and culture method. A large BC1F1 population was developed and among 127 plants, 36 were self-compatible and yielded fruits. Fruits of some of these selected plants were found to be enriched with a sweet aromatic flavour. Sensory evaluation of the fruit aroma of these selected plants was performed by a panel of 12 members against one of the best consumer-rated Japanese commercial tomato cultivars, ,Momotaro'. Although extensive variation was observed in fruit-aroma in the BC1F1 population, panel opinion on ,flavour-desirability' significantly favoured the BC1F1 fruits of some selected plants over the cv. ,Momotaro'. Therefore, it can be concluded that the aromatic fragrance of a ,L. peruvianum' accession has successfully been introduced into the cultivated tomato gene pool. [source] Die facettenreiche Welt der Apocarotinoide.BIOLOGIE IN UNSERER ZEIT (BIUZ), Issue 5 2009Aromen und Hormone, Düfte, Farben Abstract Apocarotinoide werden durch hochspezifische Spaltungsreaktionen oxidativer Enzyme an den Doppelbindungen von Carotinoiden maßgeschneidert. Es können neue Chromophore entstehen, die zusätzliche Nuancen des gelb-roten Farbspektrums eröffnen. Farblose C13-Apocarotinoide können potente Duft- und Aromastoffe sein. Viele Apocarotinoidfunktionen mit Hormoncharakter sind lange bekannt (Abszisinsäure in Pflanzen, Trisporsäure in Pilzen, Retinsäure in Säugern). Eine neue Klasse von Apocarotinoid-Pflanzenhormonen, die die Sprossverzweigung der Pflanzen mitbestimmen, wurde kürzlich als Strigolactone identifiziert. In ihrer Biosynthese wie auch in der von mykorrhizainduzierten C13/C14-Apocarotinoiden treten mehrstufige aufeinanderfolgende Carotinoidspaltungsreaktionen auf. Das Wissen über Synthesewege und Funktionen von Apocarotinoiden eröffnet neue Perspektiven für Anwendungen im Zierpflanzenbau, bei der Bekämpfung parasitischer Unkräuter und in der Beeinflussung von Blütendüften und Fruchtaromen. Apocarotenoids are tailored from carotenoids by highly specific oxidative enzymes cleaving different double bonds. New chromophores can be generated, which make additional nuances of the yellow-red color spectrum available. Colorless C13 apocarotenoids can constitute potent scent and aroma compounds. Many apocarotenoid hormone functions are well-known (abscisic acid in plants, trisporic acid in fungi, retinoic acid in mammals). A new class of apocarotenoid plant hormones, which take part in determining shoot branching has recently been identified as strigolactones. In the biosyntheses of strigolactones and mycorrhiza-induced C13/C14 apocarotenoids several sequential cleavage reactions occur. The knowledge about biosynthetic pathways and functions of apocarotenoids opens up new perspectives for its application in horticulture and in the control of parasitic weeds as well as in the manipulation of flower scents and fruit aromas. [source] | |||||||||||||