C6 volatiles are synthesized through lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway and these volatiles play important roles in the aromatic quality of grape berries. This study investigated the evolution of both C6 volatiles and the key genes in the LOX-HPL pathway in different table grape cultivars during the berry development period, and further assessed the correlation between the accum...

The brown rice plant hopper (BRPH), Nilaparvata lugens (Stal), is one of the most important insect pests affecting rice and causes serious damage to the yield and quality of rice plants in Asia. This study used bionic electronic nose technology to sample BRPH volatiles, which vary in age and amount. Principal component analysis (PCA), linear discrimination analysis (LDA), probabilistic neural n...

This review describes current analytical technology for the analysis of chiral constituents in essential oils and other natural volatiles, flavor and fragrance compounds, and covers some important results achieved by natural compound chemists, food chemists, perfumers, and molecular biologists. The technique of enantioselective gas chromatography (GC) is described and applied for assigning abso...

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced t...

Activities Objective 1. Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors.  Barrett and Negre and other colleagues completed work on aroma volatiles and flavor quality in melons. See Vallone et al., 2013 publication.  Cantwell and associates are studying the relationship between ammonia concentratio...

A common characteristic of alliumiis is the odor which is emitted from injured tissues. Volatile organic sulfur compounds generally are accepted as the principal source of this odor. In addition to the aliphatic disulfides reported to constitute the odor and flavor (2, 3, 4, 6, 8, 10, 13), Bernhard et al. (1) reported the presence of allyl monosulfide and allyl alcohol among, the volatiles prod...

In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives...

Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing var...

The objective of this study was to determine the effect of irradiation on the quality of ready-to-eat (RTE) breast rolls from turkeys fed conjugated linoleic acid (CLA). The oxidative stability of RTE turkey rolls was improved by the dietary CLA treatment. Irradiation increased the production of acetaldehyde, 3-methyl-butanal, 2-methyl-butanal, and total volatiles in turkey rolls but had little...

Plants produce a diverse repertoire of specialized metabolites that have multiple roles throughout their life cycle. Some of these metabolites are essential components of the aroma and flavor of flowers and fruits. Unfortunately, attempts to increase the yield and prolong the shelf life of crops have generally been associated with reduced levels of volatile specialized metabolites and hence wit...