Life ZERO RESIDUES: Influence of the ripening degree on the odour composition of ‘Early Bigi’ cherries: Study of their aroma potential as ingredient for the juice industry

Oria, R. (Universidad de Zaragoza) ; Campo, E. ; Sanz, M. ; Guillén, S. ; Venturini, M.E. (Universidad de Zaragoza) ; Arias, E. (Universidad de Zaragoza) ; Remón, S. (Universidad de Zaragoza)

Resumen: The present work studies the changes occurring on the aroma of cherries (Prunus avium L.) from the ‘Early Bigi’ cultivar in relation to their maturation state (low, medium and high) on the basis of both a chemical (odour volatiles) and sensory (flavour descriptors) profile. Cherry volatiles were monitored by a solid-phase microextraction technique (SPME) and further gas-chromatography/olfactometric analysis (GC-O). A group of trained panellist (n=14) performed descriptive sensory analysis of aroma and taste attributes and a group of consumers (n=50) evaluated clarified cherry juices from low and high maturation. Results highlight the great influence of maturation on odour composition, both in terms of the number and chemical nature components. Ethyl esthers (“fruity” notes), together with aldehydes (“green-grass” notes) are key-odour compounds able to deeply modulate the final aroma of the juices, and therefore consumer’s perceptions and preferences. Knowing the odour composition of cherries that may be discarded for the fresh market is important for growers and industry in order to improve the aroma potential of juice formulations.

Idioma: Inglés

DOI: 10.17660/ActaHortic.2018.1194.163

Año: 2018

Publicado en: Acta Horticulturae 1194 (2018), 1141-1146
ISSN: 0567-7572

Factor impacto SCIMAGO: 0.185 - Horticulture (Q4)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)