Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages
In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2:...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8873835 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850218620418785280 |
|---|---|
| author | Jamal Ayour Mohamed Benichou Abderrahim Alahyane Hasnaâ Harrak |
| author_facet | Jamal Ayour Mohamed Benichou Abderrahim Alahyane Hasnaâ Harrak |
| author_sort | Jamal Ayour |
| collection | DOAJ |
| description | In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2: consumption stage). Sucrose (1.84–7.09 g/100 g of fresh weight (FW)) and citric acid (0.56–2.25 g/100 g FW) were the main sugar and organic acid in fresh apricots, respectively. The principal identified volatile compounds classes were aldehydes, alcohols, and acetates. The major apricot volatile compounds, hexanal (15.43–696.35 μg/kg FW), 2-hexenal (9.04–404.72 μg/kg FW), β-linalool (8.49–880.50 μg/kg FW), and 1-hexanol (3.35–86.00 μg/kg FW), were previously reported to be major contributors to apricot flavor. Multivariate analysis revealed a significant impact of the ripening stage on the perception of sensory quality related to biochemical parameters. At the commercial stage, apricots were more firm and acidic, characterized by herbaceous odor and high citric acid level, while at the consumption stage, fruits were sweeter, having high reducing sugars (glucose and fructose) contents, and characterized by floral, fruity, and apricot flavors. Among suggested cultivars as suitable for consumption as fruits, red clones (“Cg 2” and “Mans 15”) and orange clones (“Marouch 16,” “Ab 5,” “Rtil 4” and “Marouch 4”) showed very interesting sensory attributes, aroma, and sugar-acid balance, expressing a good overall quality of apricot fruits. |
| format | Article |
| id | doaj-art-31cedcb45fb94b54813d6c4e0ba5ccfd |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-31cedcb45fb94b54813d6c4e0ba5ccfd2025-08-20T02:07:40ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88738358873835Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening StagesJamal Ayour0Mohamed Benichou1Abderrahim Alahyane2Hasnaâ Harrak3Food Sciences Laboratory, Faculty of Sciences Semlalia, Cadi Ayyad University, M-40090 Marrakesh, MoroccoFood Sciences Laboratory, Faculty of Sciences Semlalia, Cadi Ayyad University, M-40090 Marrakesh, MoroccoFood Sciences Laboratory, Faculty of Sciences Semlalia, Cadi Ayyad University, M-40090 Marrakesh, MoroccoLaboratory of Agri-Food Technology and Quality, Regional Centre for Agricultural Research in Marrakesh, National Institute for Agricultural Research (INRA), P.O. Box 533, Marrakesh 40000, MoroccoIn association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2: consumption stage). Sucrose (1.84–7.09 g/100 g of fresh weight (FW)) and citric acid (0.56–2.25 g/100 g FW) were the main sugar and organic acid in fresh apricots, respectively. The principal identified volatile compounds classes were aldehydes, alcohols, and acetates. The major apricot volatile compounds, hexanal (15.43–696.35 μg/kg FW), 2-hexenal (9.04–404.72 μg/kg FW), β-linalool (8.49–880.50 μg/kg FW), and 1-hexanol (3.35–86.00 μg/kg FW), were previously reported to be major contributors to apricot flavor. Multivariate analysis revealed a significant impact of the ripening stage on the perception of sensory quality related to biochemical parameters. At the commercial stage, apricots were more firm and acidic, characterized by herbaceous odor and high citric acid level, while at the consumption stage, fruits were sweeter, having high reducing sugars (glucose and fructose) contents, and characterized by floral, fruity, and apricot flavors. Among suggested cultivars as suitable for consumption as fruits, red clones (“Cg 2” and “Mans 15”) and orange clones (“Marouch 16,” “Ab 5,” “Rtil 4” and “Marouch 4”) showed very interesting sensory attributes, aroma, and sugar-acid balance, expressing a good overall quality of apricot fruits.http://dx.doi.org/10.1155/2020/8873835 |
| spellingShingle | Jamal Ayour Mohamed Benichou Abderrahim Alahyane Hasnaâ Harrak Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages Journal of Food Quality |
| title | Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages |
| title_full | Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages |
| title_fullStr | Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages |
| title_full_unstemmed | Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages |
| title_short | Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages |
| title_sort | relationships between biochemical criteria volatile compounds and sensory profiles of ten apricot clones at commercial and consumption ripening stages |
| url | http://dx.doi.org/10.1155/2020/8873835 |
| work_keys_str_mv | AT jamalayour relationshipsbetweenbiochemicalcriteriavolatilecompoundsandsensoryprofilesoftenapricotclonesatcommercialandconsumptionripeningstages AT mohamedbenichou relationshipsbetweenbiochemicalcriteriavolatilecompoundsandsensoryprofilesoftenapricotclonesatcommercialandconsumptionripeningstages AT abderrahimalahyane relationshipsbetweenbiochemicalcriteriavolatilecompoundsandsensoryprofilesoftenapricotclonesatcommercialandconsumptionripeningstages AT hasnaaharrak relationshipsbetweenbiochemicalcriteriavolatilecompoundsandsensoryprofilesoftenapricotclonesatcommercialandconsumptionripeningstages |