000167982 001__ 167982 000167982 005__ 20260123152958.0 000167982 0247_ $$2doi$$a10.17660/ActaHortic.2018.1194.163 000167982 0248_ $$2sideral$$a106513 000167982 037__ $$aART-2018-106513 000167982 041__ $$aeng 000167982 100__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza 000167982 245__ $$aLife 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 000167982 260__ $$c2018 000167982 5203_ $$aThe 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. 000167982 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000167982 592__ $$a0.185$$b2018 000167982 593__ $$aHorticulture$$c2018$$dQ4 000167982 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000167982 700__ $$0(orcid)0000-0002-9544-6026$$aCampo, E. 000167982 700__ $$0(orcid)0000-0002-8122-0069$$aSanz, M. 000167982 700__ $$aGuillén, S. 000167982 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza 000167982 700__ $$0(orcid)0000-0002-4843-2561$$aArias, E.$$uUniversidad de Zaragoza 000167982 700__ $$0(orcid)0000-0002-2147-9263$$aRemón, S.$$uUniversidad de Zaragoza 000167982 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000167982 773__ $$g1194 (2018), 1141-1146$$pActa hortic.$$tActa Horticulturae$$x0567-7572 000167982 8564_ $$s3100768$$uhttps://zaguan.unizar.es/record/167982/files/texto_completo.pdf$$yVersión publicada 000167982 8564_ $$s3145161$$uhttps://zaguan.unizar.es/record/167982/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000167982 909CO $$ooai:zaguan.unizar.es:167982$$particulos$$pdriver 000167982 951__ $$a2026-01-23-14:32:45 000167982 980__ $$aARTICLE