Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily
Main Article Content
Keywords
international and local cultivars, loquat, volatile compounds
Abstract
Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.
References
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Amorós A., Zapata P., Pretel M.T., Botella, M.A. and Serrano M. 2003. Physico-chemical and physiological changes during fruit development and ripening of five loquat (Eriobotrya japonica Lindl.) cultivars. Food Sci. Technol. 9(1): 43–51. 10.1177/F1082013203009001007
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Besada C., Salvador A., Sdiri S., Gil R. and Granell. A. 2013. A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars. Metabolomics. 9(2): 324–336. 10.1007/s11306-012-0447-z
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Corona O., Liguori L., Albanese D., Di Matteo M., Cinquanta L. and Russo. P. 2019. Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process. Eur. Food Res. Technol. 245: 2601–2611. 10.1007/s00217-019-03376-z
Escudero A., Campo E., Farina L., Cacho J. and Ferreira V. 2007. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J. Agric. Food Chem. 55(11): 4501−4510. 10.1021/jf0636418
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Farina V., Gianguzzi G. and Mazzaglia A. 2016. Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonica Lindl) cultivars using instrumental and sensory analyses. Fruits. 71(2): 105–113. 10.1051/fruits/2015053
Farina V., Cinquanta L., Vella F., Niro S., Panfili G., Metallo A., Cuccurullo G. and Corona O. 2020. Evolution of carotenoids, sensory profiles and volatile compounds in microwave-dried fruits of three different loquat cultivars (Eriobotrya japonica Lindl.). Plant Foods Hum. Nutr. 75: 200–207. 10.1007/s11130-020-00801-7
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Gentile C., Di Gregorio E., Di Stefano V., Mannino G., Perrone A., Avellone G. and Farina V. 2019. Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment. Food Chem. 277: 471–479. 10.1016/j.foodchem.2018.10.109
Gentile C., Reig C., Corona O., Todaro A., Mazzaglia A., Perrone A., Gianguzzi G., et al. 2016. Pomological traits, sensory profile and nutraceutical properties of nine cultivars of loquat (Eriobotrya japonica Lindl.) fruits grown in Mediterranean area. Plant Foods Hum. Nutr. 71(3): 330–338. 10.1007/s11130-016-0564-3
Goff S.A. and Klee H.J. 2006. Plant volatile compounds: sensory cues for health and nutritional value. Science. 311(5762): 815–819. 10.1126/science.1112614
Goulas V., Minas I.S., Kourdoulos P.M., Vicente A.R. and Manganaris G.A. 2014. Phytochemical content, antioxidants and cell wall metabolism of two loquat (Eriobotrya japonica) cultivars under different storage regimes. Food Chem. 155: 227–234. 10.1016/j.foodchem.2014.01.054
Hideki N., Tomohiro K., Tomoko K., Masakazu O and Tetsuo K. 1998. Flavor components of Japanese loquat (Eriobotrya japonica Lindl.). In 42 Koryo Terupen oyobi Seiyu Kagaku ni kansuru Toronkai Koen Yoshishu (pp. 12–14). Gifu, Japan I: Gifu Pharmaceutical University.
Jiang J.-M., Hu W.-S., Hu, J.-Z., Chen X.-P., Deng C.-J., Jiang F. and Zheng, S.-Q. 2014. Volatiles in fruits of two loquat cultivars Xiangtian, Jiefangzhong and their two offspring selections. Plant Genet. Resour. 15(4): 894–900.
Li X., Yu B., Curran P. and Liu S.-Q. 2011. Chemical and volatile composition of Mango wines fermented with different Saccharomyces cerevisiae yeast strains. S. Afr. J. Enol. Vitic. 32:(1): 117–128. 10.21548/32-1-1371
Lo Bianco R., Farina V., Indelicato S.G., Filizzola F. and Agozzino. P. 2010. Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars. J. Sci. Food Agr. 90(6): 1008–1019. 10.1002/jsfa.3910
Mattheis J.P., Buchanan D.A. and Fellman J.K. 1992. Volatile compounds emitted by sweet cherries (Prunus avium cv. Bing) during fruit development and ripening. J. Agr. Food Chem. 40(3): 471–474.
Moyano L., Zea L., Moreno J. and Medina. M. 2002. Analytical study of aromatic series in sherry wines subjected to biological aging. J. Agric. Food Chem. 50(25):7356–7361. 10.1021/jf020645d
Perez A.G., Rios J.J., Sanz C. and Olias. J.M. 1992. Aroma components and free amino acids in strawberry variety Chandler during ripening. J. Agr. Food Chem. 40(11): 2232–2235.
Pino J.A. and Mesa J. 2006. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr. J. 21(2): 207–213. 10.1002/ffj.1703
Pino J.A., Marbot R. and Vazquez C. 2002. Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.). Rev. CENIC, Cienc. Quím. 33(3): 115–119.
Pott D.M., Vallarino, J.G. and Osorio. S. 2020. Metabolite changes during postharvest storage: Effects on fruit quality traits. Metabolites 10(5): 187. 10.3390/Fmetabo10050187
Schwab W., Davidovich-Rikanati R. and Lewinsohn E. 2008. Biosynthesis of plant-derived flavor compounds. Plant J. 54: 712–732. 10.1111/j.1365-313x.2008.03446.x
Shaw P.E. and Wilson C.W. 1982. Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit. J. Food Sci. 47(5): 1743–1744. 10.1111/j.1365-2621.1982.tb05028.x
Takahashi H., Sumitani H., Onada Y., Mori D. and Nakano Y. 2000. Potent aroma volatiles in fresh loquat and its canned product. Nippon Shokuhin Kagaku Kogaku Kaishi, J. Soc. Food Sci. 47(4): 302–310. 10.3136/nskkk.47.302
Testa R., Migliore G., Schifani G., Tinebra I. and Farina V. 2020. Chemical–physical, sensory analyses and consumers’ quality perception of local vs. imported Loquat fruits: A sustainable development perspective. Agron. 10(6): 870. 10.3390/agronomy10060870
Ye L., Yang C., Li W., Hao J., Sun M., Zhang J. and Zhang Z. 2017. Evaluation of volatile compounds from Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.) germplasms by headspace solid-phase microextraction and gas chromatography–mass spectrometry. Food Chem. 217: 389–397. 10.1016/j.foodchem.2016.08.122
Yuan T., Chen W.W., Sun H.Y., Yang H.P., Liang G. L. and Guo Q.G. 2018. Analysis of the volatile components in loquats with different flesh colors. Shipin Kexue 39(24): 209–217.
Agusti M., Juan M., Almela V. and Gariglio. N. 2000. Loquat fruit size is increased through the thinning effect of naphthalene acetic acid. Plant Growth Regul. 31: 161–171. 10.1023/A:1006376219543
Amorós A., Zapata P., Pretel M.T., Botella, M.A. and Serrano M. 2003. Physico-chemical and physiological changes during fruit development and ripening of five loquat (Eriobotrya japonica Lindl.) cultivars. Food Sci. Technol. 9(1): 43–51. 10.1177/F1082013203009001007
Badenes M.L., Janick J., Lin S., Zhang Z., Liang G.L. and Wang. W. 2013. Breeding loquat. In J. Janick (ed.). Plant breeding reviews, Ch. 5, Vol. 37. Wiley-Blackwell, Hoboken, NJ.
Baldwin E.A. 2004. Flavor. In K.C. Gross, C.Y. Wang and M.E Saltveit (eds.), The commercial storage of fruits, vegetables, and florist and nursery stocks. Agricultural Research Service, Washington, DC.
Barone F., Farina, V. and Lo Bianco, R. 2010. Growth, yield and fruit quality of Peluche Loquat under windbreak nets. In III International Symposium on Loquat Acta. Hortic. 887: 155–159. 10.17660/ActaHortic.2011.887.25
Besada C., Salvador A., Sdiri S., Gil R. and Granell. A. 2013. A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars. Metabolomics. 9(2): 324–336. 10.1007/s11306-012-0447-z
Besada C., Sanchez G., Gil R., Granell A. and Salvador A. 2017. Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars. Int. Food Res. 100 (1): 234–243. 10.1016/j.foodres.2017.06.068
Bonneau A., Boulanger R., Lebrun M., Maraval I. and Gunata Z. 2016. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition. Int. J. Food. Sci. Technol. 51: 789–800. 10.1111/ijfs.13038
Chen F.X., Lui X.H., Chen L.S. and Zheng. S.X. 2011. The determination of volatile constituents of loquat fruit and leaf by gas chromatography-mass spectrometry coupled with solid-phase microextraction. Acta. Hortic. (887): 369–372. 10.17660/ActaHortic.2011.887.63
Corona O., Liguori L., Albanese D., Di Matteo M., Cinquanta L. and Russo. P. 2019. Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process. Eur. Food Res. Technol. 245: 2601–2611. 10.1007/s00217-019-03376-z
Escudero A., Campo E., Farina L., Cacho J. and Ferreira V. 2007. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J. Agric. Food Chem. 55(11): 4501−4510. 10.1021/jf0636418
Fariña L., Villar V., Ares G., Carrau F., Dellacassa E. and Boido E. 2015. Volatile composition and aroma profile of Uruguayan tannat wines. Food Res. Int. 69: 244–255. 10.1016/j.foodres.2014.12.029
Farina V., Barone F. Mazzaglia A. and Lanza C.M. 2011. Evaluation of fruit quality in loquat using both chemical and sensory analyses. Acta. Hortic. 887: 345–349. 10.17660/ActaHortic.2011.887.59
Farina V., Gianguzzi G. and Mazzaglia A. 2016. Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonica Lindl) cultivars using instrumental and sensory analyses. Fruits. 71(2): 105–113. 10.1051/fruits/2015053
Farina V., Cinquanta L., Vella F., Niro S., Panfili G., Metallo A., Cuccurullo G. and Corona O. 2020. Evolution of carotenoids, sensory profiles and volatile compounds in microwave-dried fruits of three different loquat cultivars (Eriobotrya japonica Lindl.). Plant Foods Hum. Nutr. 75: 200–207. 10.1007/s11130-020-00801-7
Fröhlich D. and Schreier P. (1990). Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit. J. Food Sci. 55(1): 176–180. 10.1111/j.1365-2621.1990.tb06046.x
Gentile C., Di Gregorio E., Di Stefano V., Mannino G., Perrone A., Avellone G. and Farina V. 2019. Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment. Food Chem. 277: 471–479. 10.1016/j.foodchem.2018.10.109
Gentile C., Reig C., Corona O., Todaro A., Mazzaglia A., Perrone A., Gianguzzi G., et al. 2016. Pomological traits, sensory profile and nutraceutical properties of nine cultivars of loquat (Eriobotrya japonica Lindl.) fruits grown in Mediterranean area. Plant Foods Hum. Nutr. 71(3): 330–338. 10.1007/s11130-016-0564-3
Goff S.A. and Klee H.J. 2006. Plant volatile compounds: sensory cues for health and nutritional value. Science. 311(5762): 815–819. 10.1126/science.1112614
Goulas V., Minas I.S., Kourdoulos P.M., Vicente A.R. and Manganaris G.A. 2014. Phytochemical content, antioxidants and cell wall metabolism of two loquat (Eriobotrya japonica) cultivars under different storage regimes. Food Chem. 155: 227–234. 10.1016/j.foodchem.2014.01.054
Hideki N., Tomohiro K., Tomoko K., Masakazu O and Tetsuo K. 1998. Flavor components of Japanese loquat (Eriobotrya japonica Lindl.). In 42 Koryo Terupen oyobi Seiyu Kagaku ni kansuru Toronkai Koen Yoshishu (pp. 12–14). Gifu, Japan I: Gifu Pharmaceutical University.
Jiang J.-M., Hu W.-S., Hu, J.-Z., Chen X.-P., Deng C.-J., Jiang F. and Zheng, S.-Q. 2014. Volatiles in fruits of two loquat cultivars Xiangtian, Jiefangzhong and their two offspring selections. Plant Genet. Resour. 15(4): 894–900.
Li X., Yu B., Curran P. and Liu S.-Q. 2011. Chemical and volatile composition of Mango wines fermented with different Saccharomyces cerevisiae yeast strains. S. Afr. J. Enol. Vitic. 32:(1): 117–128. 10.21548/32-1-1371
Lo Bianco R., Farina V., Indelicato S.G., Filizzola F. and Agozzino. P. 2010. Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars. J. Sci. Food Agr. 90(6): 1008–1019. 10.1002/jsfa.3910
Mattheis J.P., Buchanan D.A. and Fellman J.K. 1992. Volatile compounds emitted by sweet cherries (Prunus avium cv. Bing) during fruit development and ripening. J. Agr. Food Chem. 40(3): 471–474.
Moyano L., Zea L., Moreno J. and Medina. M. 2002. Analytical study of aromatic series in sherry wines subjected to biological aging. J. Agric. Food Chem. 50(25):7356–7361. 10.1021/jf020645d
Perez A.G., Rios J.J., Sanz C. and Olias. J.M. 1992. Aroma components and free amino acids in strawberry variety Chandler during ripening. J. Agr. Food Chem. 40(11): 2232–2235.
Pino J.A. and Mesa J. 2006. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr. J. 21(2): 207–213. 10.1002/ffj.1703
Pino J.A., Marbot R. and Vazquez C. 2002. Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.). Rev. CENIC, Cienc. Quím. 33(3): 115–119.
Pott D.M., Vallarino, J.G. and Osorio. S. 2020. Metabolite changes during postharvest storage: Effects on fruit quality traits. Metabolites 10(5): 187. 10.3390/Fmetabo10050187
Schwab W., Davidovich-Rikanati R. and Lewinsohn E. 2008. Biosynthesis of plant-derived flavor compounds. Plant J. 54: 712–732. 10.1111/j.1365-313x.2008.03446.x
Shaw P.E. and Wilson C.W. 1982. Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit. J. Food Sci. 47(5): 1743–1744. 10.1111/j.1365-2621.1982.tb05028.x
Takahashi H., Sumitani H., Onada Y., Mori D. and Nakano Y. 2000. Potent aroma volatiles in fresh loquat and its canned product. Nippon Shokuhin Kagaku Kogaku Kaishi, J. Soc. Food Sci. 47(4): 302–310. 10.3136/nskkk.47.302
Testa R., Migliore G., Schifani G., Tinebra I. and Farina V. 2020. Chemical–physical, sensory analyses and consumers’ quality perception of local vs. imported Loquat fruits: A sustainable development perspective. Agron. 10(6): 870. 10.3390/agronomy10060870
Ye L., Yang C., Li W., Hao J., Sun M., Zhang J. and Zhang Z. 2017. Evaluation of volatile compounds from Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.) germplasms by headspace solid-phase microextraction and gas chromatography–mass spectrometry. Food Chem. 217: 389–397. 10.1016/j.foodchem.2016.08.122
Yuan T., Chen W.W., Sun H.Y., Yang H.P., Liang G. L. and Guo Q.G. 2018. Analysis of the volatile components in loquats with different flesh colors. Shipin Kexue 39(24): 209–217.