Physical, chemical, flavor and sensory characteristics of two sweet cherry varieties grown in 'Valle del Jerte' (Spain)

被引：59

作者：

Bernalte, MJ ^{[1
]}

Hernández, MT ^{[1
]}

Vidal-Aragón, MC ^{[1
]}

Sabio, E ^{[1
]}

机构：

[1] Univ Extremadura, Escuela Ingn Agrarias, E-06080 Badajoz, Spain

来源：

JOURNAL OF FOOD QUALITY | 1999年 / 22卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1999.tb00173.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Volatile compounds and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from 'Valle del Jerte', in the Southwest of Spain, during 1995 and 1996 seasons were investigated. 'Pico Colorado' had higher values of lightness, chroma, hue, firmness and Brix/acid ratio than 'Ambrunes,' 'Ambrunes' was rated higher for most of the sensory attributes evaluated, it had the highest scores for sweet taste and sweet cherry taste, although it had a lower Brix/acid ratio than 'Pico Colorado'. This must be due to the fact that "Pico Colorado 'had a move astringent taste that masked the others. Sixty-two volatile compounds were isolated and identified. The same volatile compounds were present in both sweet cherry varieties. 'Pico Colorado ' exhibited significantly higher amounts of compounds generated from amino acid degradation, whereas in 'Ambrunes' the more abundant ones were those volatile compounds coming from fatty acid oxidation.

引用

页码：403 / 416

页数：14

共 25 条

[21] Chemical and sensory characteristics of Gaglioppo wines obtained from grapes grown under two different water regimes
Bosso, A.
Guaita, M.
Panero, L.
Motta, S.
Petrozziello, M.
Tsolakis, C.
Sansone, L.
42ND WORLD CONGRESS OF VINE AND WINE, 2019, 15
[22] STUDIES REGARDING THE STORAGE CAPACITY AND THE DYNAMICS OF THE MAIN PHYSICAL-CHEMICAL CHARACTERISTICS OF SOME CHERRY FRUITS VARIETIES, UNDER DIFFERENT STORAGE PARAMETERS
Chira, Adrian
Chira, Lenuta
Ion, Ligia
Delian, Elena
Gihorghiu, Alexandru Valentin
SCIENTIFIC PAPERS-SERIES B-HORTICULTURE, 2021, 65 (01): : 50 - 55
[23] Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry
Yu, Haiyan
Li, Qiaowei
Guo, Wei
Ai, Lianzhong
Chen, Chen
Tian, Huaixiang
FRONTIERS IN NUTRITION, 2023, 10
[24] Evaluation of physical-chemical and biological characteristics of two soils grown with pear (Pyrus communis L.) cv. Williams under conventional management
Cristina Aruani, Maria
Gili, Perla
Machuca, Yesica
Spera, Nazarena
REVISTA DE LA FACULTAD DE CIENCIAS AGRARIAS, 2012, 44 (01) : 77 - 84
[25] Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
Villiere, Angelique
Symoneaux, Ronan
Roche, Alice
Eslami, Aida
Perrot, Nathalie
Le Fur, Yves
Prost, Carole
Courcoux, Philippe
Vigneau, Evelyne
Thomas-Danguin, Thierry
Guerin, Laurence
DATA IN BRIEF, 2019, 24

← 1 2 3 →