Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Fruits
Florence Negre-Zakharov
Department of Plant Sciences
fnegre@ucdavis.edu
Orthonasal route
Retronasal route
Outline
OH
OCH3
OH
OH
CH2
linalool
OH
O
methylsalicylate
OCH3
benzaldehyde
phenylethanol
CH2
OH
eugenol
O
OH
H
CH2
linalool
limonene
phenylacetaldehyde
phenylacetaldehyde
linalool
- Extraction
O
- Separation
- Detection
OH
OH
neral
OH
linalool
OH
linalool
CH2
- Analysis
nerolidol
limonene
phenylethanol
Aroma research
geranial
OH
CH2
OH
OH
phenylethanol
geraniol
linalool
Aroma compounds
Aroma compounds
Terpenoids
Monoterpenes
Sesquiterpenes
OH
OH
3-hexenol
Geraniol
OH
Isobutyl Acetate
Farnesol
Aroma compounds
Aroma compounds
Phenylpropanoid
Benzenoid
Nitrogen
Sulfur
Dimethyl Disulfide
Benzaldehyde
Eugenol
Methyl
Anthranilate
Aroma Measurement
Extraction
Separation
Aroma Extraction
Solvent (alcohol, organic solvents)
Steam Distillation
Condenser
Detection
(cooling system)
Still
Analysis
Essential Oil
Separator
Hydrosol
(distillate water)
Aroma Separation
Gas chromatography
Solid Phase
Micro Extraction
(SPME)
Sample
Inlet
GC Oven
HOT
air
Intensity
GC
Column
Time
Calibration Curve
Intensity
Time
Intensity
Aroma Analysis
Intensity
Aroma Detection
58.6
Geranyl Acetone
Time
26.2 g
Quantity
Aroma Research
Odor descriptors
Intensity
2-Ethyl Hexanol
Decanal
citrus, fresh,
floral, oily, sweet
orange peel,
soap
270,000 ppb
2 ppb
Geranyl Acetone
60 ppb
?
Time
which a majority of test subjects can detect and identify the substance
characteristic odor)
+
Alcohol
Acyl-CoA
+
Volatile Ester
CoA
AATs
Non-climacteric fruits
Regulation not understood yet (possibility of auxin
involvement?)
El-Sharkawy et al., 2005
Postharvest practices
Ethylene regulation, temperature, biotic/abiotic
stresses
Conclusions
Aroma volatiles are a diverse class of plant volatile
substances
Aroma measurement involves extraction,
separation, detection and analysis
Aroma quality evaluation is complex!
Many factors influence the aroma quality of fresh
produce