Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples

In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

Transglutaminase-induced cross-linking has been suggested as a strategy to govern surimi gels' texture. To achieve the aroma regulation of surimi gels by cross-links, surimi gels were treated with microbial transglutaminase to get different cross-linking degrees, and in vivo and in vitro aroma releases were investigated by a proton transfer reaction-mass spectrometry (PTR-MS). Seventeen compounds in surimi gels were detected by PTR-MS. The in vitro release curves of odorants were fitted by a pseudo-first-order kinetics model. As the cross-links increased, most aroma compounds' released concentrations and release rates decreased first, and then increased significantly (P < 0.05) when the cross-linking degree exceed around 35.4%, negatively related to the springiness and the gel strength of surimi gels. However, the in vivo aroma release results showed that the harder surimi gel released fewer aroma compounds. In conclusion, texture affected by cross-links could be a strategy to control the aroma release of surimi gels.

Biogenic volatile organic compound emissions from leaves and fruits of apple and peach trees during fruit development

Biogenic volatile organic compounds (BVOCs) are widely involved in a variety of atmospheric chemical processes due to their high reactivity and species diversity. To date, however, research on BVOCs in agroecosystems, particularly fruit trees, remains scarce despite their large cultivation area and economic interest. BVOC emissions from different organs (leaf or fruit) of apple and peach trees were investigated throughout the stages of fruit development (FS, fruit swelling; FC, fruit coloration; FM, fruit maturity; and FP, fruit postharvest) using a proton-transfer-reaction mass spectrometer. Results indicated that methanol was the most abundant compound emitted by the leaf (apple tree leaf 492.5 ± 47.9 ng/(g·hr), peach tree leaf 938.8 ±  154.5 ng/(g·hr)), followed by acetic acid and green leaf volatiles. Beside the above three compounds, acetaldehyde had an important contribution to the emissions from the fruit. Overall, the total BVOCs (sum of eight compounds studied in this paper) emitted by both leaf and fruit gradually decreased along the fruit development, although the effect was significant only for the leaf. The leaf (2020.8 ±  258.8 ng/(g·hr)) was a stronger BVOC emitter than the fruit (146.0 ± 45.7 ng/(g·hr)) (P = 0.006), and there were no significant differences in total BVOC emission rates between apple and peach trees. These findings contribute to our understanding on BVOC emissions from different plant organs and provide important insights into the variation of BVOC emissions across different fruit developmental stages.

Direct analysis of aldehydes and carboxylic acids in the gas phase by negative ionization selected ion flow tube mass spectrometry: Quantification and modelling of ion-molecule reactions

RATIONALE

The concentrations of aldehydes and volatile fatty acids have to be controlled because of their potential harmfulness in indoor air or relationship with the organoleptic properties of agri-food products. Although several specific analytical methods are currently used, the simultaneous analysis of these compounds in a complex matrix remains a challenge. The combination of positive and negative ionization selected ion flow tube mass spectrometry (SIFT-MS) allows the accurate, sensitive and high-frequency analysis of complex gas mixtures of these compounds.

METHODS

The ion-molecule reactions of negative precursor ions (OH^- , O^•- , O₂ ^•- , NO₂ ^- and NO₃ ^- ) with five aldehydes and four carboxylic acids were investigated in order to provide product ions and rate constants for the quantification of these compounds by negative ion SIFT-MS. The results were compared with those obtained by conventional analysis methods and/or with already implemented SIFT-MS positive ionization methods. The modelling of hydroxide ion (OH^- )/molecule reaction paths by ab-initio calculation allowed a better understanding of these gas-phase reactions.

RESULTS

Deprotonation systematically occurs by reaction between negative ions and aldehydes or acids, leading to the formation of [M - H]^- primary ions. Ab-initio calculations demonstrated the α-CH deprotonation of aldehydes and the acidic proton abstraction for fatty acids. For aldehydes, the presence of water in the flow tube leads to the formation of hydrated ions, [M - H]^- .H₂ O. With the NO₂ ^- precursor ion, a second reaction channel results in ion-molecule association with the formation of M.NO₂ ^- ions.

CONCLUSIONS

Except for formaldehyde, all the studied compounds can be quantified by negative ion SIFT-MS with significant rate constants. In addition to positive ion SIFT-MS with H₃ O⁺ , O₂ ⁺ and NO⁺ precursor ions, negative ionization with O^•- , O₂ ^•- , OH^- , NO₂ ^- and NO₃ ^- extends the range of analysis of aldehydes and carboxylic acids in air without a preparation or separation step. This methodology was illustrated by the simultaneous quantification in single-scan experiments of seven aldehydes and six carboxylic acids released by building materials.

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products.

Diel rhythms in the volatile emission of apple and grape foliage

This study investigated the diel emission of volatile organic compounds (VOCs) from intact apple (Malus x domestica Borkh., cv. Golden Delicious) and grape (Vitis vinifera L., cv. Pinot Noir) foliage. Volatiles were monitored continuously for 48 h by proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS). In addition, volatiles were collected by closed-loop-stripping-analysis (CLSA) and characterized by gas chromatography-mass spectrometry (GC-MS) after 1 h and again 24 and 48 h later. Fourteen and ten volatiles were characterized by GC-MS in apple and grape, respectively. The majority of these were terpenes, followed by green leaf volatiles, and aromatic compounds. The PTR-ToF-MS identified 10 additional compounds and established their diel emission rhythms. The most abundant volatiles displaying a diel rhythm included methanol and dimethyl sulfide in both plants, acetone in grape, and mono-, homo- and sesquiterpenes in apple. The majority of volatiles were released from both plants during the photophase; whereas methanol, CO₂, methyl-butenol and benzeneacetaldehyde were released at significantly higher levels during the scotophase. Acetaldehyde, ethanol, and some green leaf volatiles showed distinct emission bursts in both plants following the daily light switch-off. These new results obtained with a combined analytical approach broaden our understanding of the rhythms of constitutive volatile release from two important horticultural crops. In particular, diel emission of sulfur and nitrogen-containing volatiles are reported here for the first time in these two crops.

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores.