Modifications of ‘Summer Black’ grape berry quality as affected by the different rootstocks
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Ethyl hexanoate
Aroma compound
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ABSTRACT Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and aroma/flavor. A number of oxidation products have been tagged as likely causing stale flavor. However, the amounts of oxidation products, singly or collectively, that need to be present for rice to have stale or rancid flavor have not been established. Only one compound, 2‐acetyl‐1‐pyrroline (2‐AP; popcorn aroma) has been confirmed to contribute a characteristic aroma. Furthermore, 2‐AP is the only volatile compound in which the relationship between its concentration in rice and sensory intensity has been established. This article discusses the challenges of measuring aroma and flavor instrumentally and by human sensory panels and reviews research examining the effects of genetic, preharvest, and postharvest factors on volatile compound profiles and the aroma and flavor of cooked rice.
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Sensory Analysis
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ABSTRACT: Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C. Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C. Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.
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Electronic Nose
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Abstract Cross‐modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors ( n = 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese , and buttery cheese . The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2‐butanone, 2‐heptanone, and 2‐nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters ( P < 0.01) and diacetyl ( P < 0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese. Practical Applications Varying aroma compound concentrations within a mixture to produce different aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic cheese flavor intensity. In this case, altering aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating aroma compounds that have a large influence on the flavor concept of cheese however, such as methyl ketones, could change flavor character without altering generic cheese flavor intensity. Manipulating aroma compounds that contribute to a background flavor of cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall cheese flavor concept.
Diacetyl
Ethyl hexanoate
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Abstract Background: Rootstock genotype determines multiple aspects of the scion development, including the scion three-dimensional structure, or tree architecture. Thus, rootstock choice is an important factor in the establishment of new almond ( Prunus amygdalus (L.) Batsch, syn P. dulcis (Mill.)) planting systems, which demand cultivars whose vigor and shape adapt to these new requirements. However, if the rootstock genotype is able to alter scion development, it is likely that the scion genotype affects the rootstock performance. Results: We carried out a transcriptomic analysis of the scion/rootstock interaction in young trees, focusing on the scion effect in the rootstock molecular response. Two commercial almond cultivars were grafted onto two hybrid rootstocks, resulting in four combinations, whose gene expression in both scion and rootstock tissue was analyzed via RNA-Seq. We observed that, in fact, the scion genotype has an impact on the rootstock expression profile, affecting the expression of genes associated with hormonal regulation, root development and light signaling. Conclusions: Scion/rootstock communication has a pivotal role in the development of both scion and rootstock, accentuating the importance of a correct choice when establishing new almond orchards.
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Carotenoid degraded aroma components in flue-cured tobacco were analyzed by GC/MS technique using different flavor types cutters(C3F).The results showed that there were big difference on contents of carotenoid degraded aroma components,it showed as middle flavor full flavor clear flavor,and contents of farnesene A,β-damascenone,megastigmatrienone B,megastigmatrienone D,β-ionone took high proportion in leaves of all the three flavor types.Correlation analysis between carotenoid degraded aroma components and smoking quality indicated that: In clear flavor tobacco,significantly positive correlation existed between dihydro actinidiolide and note,the same with linalool,farnesene,total products of degraded carotenoid and aroma quality.In middle flavor,the density was significantly negative or very significantly negative correlation to linalool,β-damascenone,β-dihydro damascenone.In full flavor,the significant or remarked positive correlation existed between most carotenoid degraded aroma components and each sensory quality index.
Curing of tobacco
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This study selected 122 samples of middle position flue-cured leaves from 5 main typical production areas located in southwest, southeast and Huanghuai regions of China, explored the relationships between leaf aroma and flavor constituents and their qualities, analyzed the contents and characteristics of different aroma and flavor constituents, studied the principal aroma and flavor constituents of flue-cured tobacco leaf. The resulted showed that the principal aroma and flavor substances of Chinese flue-cured tobacco leaves could be best represented by ketone substances, such as Damascenone, Megastigmatrienone and Solanone, and the B value of aroma index consisted by these substances might explain the quality characteristics of different leaves from various regions. It appeared that the more Damascenone and Megastigmatrienone, and higher B value, the better the aroma and flavor quality; the higher Solanone and lower B value, the poorer the aroma and flavor quality. Also, among leaves from various regions, their Megastigmatrienone contents were quite stable, the contents of Solanone and Megastigmatrienone were varied greatly, affected by ecological conditions; the B values which represented the leaf aroma and flavor quality, varied considerably in different regions.
Curing of tobacco
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This chapter contains sections titled: Introduction Attempts to Obtain Comprehensive Analyses of Aroma/Flavor Volatiles Comparison with Grape Volatiles Possible Origins of Aroma/Flavor Volatiles Conclusions References
Dried fruit
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