| Elucidating the Roles of Ethanol Fermentation Metabolism in Causing off-Flavors in Mandarins. | |
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MedLine Citation:
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PMID: 21981111 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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In order to elucidate the roles of ethanol fermentation metabolism in causing off-flavors, we exposed 'Mor' mandarins to anaerobic atmospheres for 0, 2, 4, 7 and 10 days, to gradually increase juice ethanol and acetaldehyde levels through enhanced anaerobic respiration. Exposure to anaerobic atmosphere caused progressive decline in fruit sensory quality, from nearly "good" to "very bad", because of decreased typical mandarin flavor and increased sensation of 'musty' and 'ethanol' off-flavors. GC-MS analysis revealed significant (p « 0.05) increases in contents of 12 aroma volatiles, including the ethanol fermentation metabolites ethanol and acetaldehyde, and several fatty acid and amino acid catabolism derivates, seven of which were ethyl esters, which suggests that they were esterification products of ethanol and acyl-CoA's derived from fatty acid and amino acid catabolism. These de novo synthesized anaerobiosis-regulated ethyl esters impart 'pungent', 'ethereal', 'waxy', 'musty' and 'fruity' notes. Overall, these results suggest that besides the direct effects of ethanol and acetaldehyde, downstream ethanol esterification products may also be involved in causing off-flavor sensation in mandarins. |
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Authors:
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Zipora Tietel; Efraim Lewinsohn; Elazar Fallik; Ron Porat |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-10-8 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-10-10 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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