Article
Agriculture, Multidisciplinary
Rui Li, Dan Yan, Chunyan Tan, Cen Li, Meijie Song, Qiqi Zhao, Yaming Yang, Weijie Yin, Zhande Liu, Xiaolin Ren, Cuihua Liu
Summary: Volatile esters play a significant role in the aroma of apple fruit, but the molecular mechanisms regulating their biosynthesis in apple remain unclear. This study investigated the volatile profiles and transcriptomes of 'Qinguan' apple fruit during development and postharvest storage. The results suggest that several genes and transcription factors are involved in the biosynthesis and regulation of esters. MdMYB94 was identified as a key regulator, as it trans-activated the MdAAT2 promoter and participated in the regulation of ester biosynthesis. This study provides insights into the biosynthesis and regulation of esters in apple.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Xuejie Li, Xiangquan Zeng, Yu Xi, He Li, Yang Yuan, Jian Li
Summary: This study reveals the impact of breaking methods on the sensory attributes of tomato paste, particularly the volatile compounds and pectin content. The interaction between pectin and aroma active compounds significantly affects the flavor release of tomato paste.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Somnath Basak, Uday S. Annapure
Summary: Cold plasma treatment can improve the rheological and gelling properties of pectin, but the optimal intensity and duration of treatment need to be determined.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Anna Maria Gabler, Johanna Kreissl, Julia Schweiger, Oliver Frank, Corinna Dawid
Summary: This study suggests that the aroma of red wine is influenced by interactions with nonvolatile polymers. The addition of high-molecular-weight polymers to red wine was found to have a strong effect on the odor perception of the aroma compounds. A 1H NMR-based approach revealed different types of molecular interactions between odorants and polymers, including noncovalent and pi-pi interactions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Biodiversity Conservation
Adam Duerr Karl, David Lior Zakalik, Brittany Sarah Cook, Shanthanu Krishna Kumar, Gregory Michael Peck
Summary: This review article discusses the biochemistry and physiology of apple fruit quality from a cider producing perspective, aiming to support the emerging cider industry and identify topics for further research.
PLANTS PEOPLE PLANET
(2023)
Article
Food Science & Technology
Xueshan Yang, Fangqin Zhao, Liu Yang, June Li, Xia Zhu
Summary: Zaosu pear, a high-yield cultivar widely planted in Northwest China, is facing huge losses as a large number of ripe fruits are spoiled in orchards due to poor market conditions. A novel fermentation strategy using mixed inoculation of M. pulcherrima 346 and S. cerevisiae ES488 has been explored to enhance the aroma compounds in pear wine, resulting in floral and fruity aromas and more complex and rounded flavors. Mixing Zaosu pear juice with apple juice has also been found to increase the total content of aroma compounds in the wine, making it a potential solution to reduce waste and improve quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ying Xin, Zhenzhen Liu, Chenhao Yang, Chen Dong, Fusheng Chen, Kunlun Liu
Summary: In this study, a PME-responsive nanocomplex was developed to stabilize a Pickering emulsion containing thyme essential oil, effectively preserving fresh-cut apples and providing an intelligent preservation strategy.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agronomy
Benjamin Orcheski, Duncan Hedderley, Martin Hunt, Daryl Rowan, Richard Volz
Summary: This study surveyed a collection of germplasm from New Zealand and identified a variety of volatile compounds, uncovering significant flavor differences among accessions. Esters were found to drive volatile differentiation and had higher heritabilities, making them easier targets for modifying apple flavor.
Article
Materials Science, Multidisciplinary
Jia-Cheng Jian, Yu-Chi Chang, Sheng-Po Chang, Shoou-Jinn Chang
Summary: A novel gas sensor device based on apple pectin film doped with NiO was fabricated for the first time using a solution processing technique and annealed in a microwave chamber. The device showed superior sensing performance towards ethanol gas compared to pure apple pectin film sensor, with a response time of 1.379 s at an operational temperature of 250 degrees C for a 10 ppm concentration of ethanol gas. The sensing mechanism for the sensor device was also described thoroughly.
Article
Food Science & Technology
Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Jian Peng, Qiancheng Ma
Summary: This study found a dose-dependent relationship between pectin intake and changes in body weight, fat accumulation, serum triglyceride levels, and acetate and propionate concentrations. Additionally, pectin was found to modulate the gut microbiota and enhance short-chain fatty acid production, leading to attenuations in colonic injury and liver steatosis.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Carolina Munoz-Gonzalez, Marine Brule, Christophe Martin, Gilles Feron, Francis Canon
Summary: The study revealed the molecular mechanisms underlying aroma persistence by showing the impact of salivary proteins and oral cell metabolism on aroma release in the oral mucosa. The findings suggest the importance of considering physiological reactions during food oral processing to better understand aroma persistence.
Article
Multidisciplinary Sciences
Malaiporn Wongkaew, Jiraporn Sangta, Sunee Chansakaow, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Sarana Rose Sommano
Summary: This study found that different varieties of over-ripe Thai mango exhibited varying changes in aroma characteristics during thermal processing. Heating intensified descriptive attributes of 'sam-pee' puree, while significantly improving certain characteristics in 'maha-chanok' and 'keaw'.
Review
Food Science & Technology
Vicente Ferreira, Arancha de-la-Fuente-Blanco, Maria-Pilar Saenz-Navajas
Summary: Perceptual interactions in odorant composition can be classified into competitive, cooperative, destructive, and creative categories. Competitive interactions are the most common, while destructive and creative interactions are less frequent but have significant effects on perception quality and intensity.
Article
Food Science & Technology
Jing Yu, Kuan Lu, Jiwei Zi, Xihong Yang, Wancui Xie
Summary: By evaluating and comparing the flavor characteristics of raw shrimp, high-salt and low-salt shrimp paste using various analytical methods, significant differences were found in sensory evaluation and chemical composition. These differences were mainly reflected in compounds such as sulfides, alkane aromatic compounds, and other components.
Article
Chemistry, Applied
Alina Manthei, Pedro Elez-Martinez, Robert Soliva-Fortuny, Patricia Murciano-Martinez
Summary: Apple bagasse and orange peel, when subjected to different treatment methods, produced abundant oligosaccharides which exhibited faster fermentation rates and enhanced gas production during in vitro fermentation.