Volatile flavour components of mango fruit

An essence of fresh Venezuelan mango fruit obtained by well-established procedures possessed the characteristic aroma of the fruit. It was analysed by GC/MS using both EI and Cl. The fruit produced a relatively small quantity of aroma volatiles (ca 60 μg/kg fresh fruit), less than that obtained from many similar tropical fruits. Terpene hydrocarbons comprised ca 68% of the sample, eight monoterpenes contributing ca 54% and four sesquiterpenes contributing ca 14%. Important constituents included α-pinene, car-3-ene, limonene, γ-terpinene, α-humulene, β-selinene, acetophenone, benzaldehyde and a dimethylstyrene. Car-3-ene (26%) was the major constituent, and on odour evaluation of separated components at an odour port during GC, the peak due to this compound was described as having an aroma of mango leaves. This compound has not previously been detected among mango volatiles. The only other component providing mango aroma was a dimethylstyrene, and this too is a new mango volatile.     

Volatile flavour components of mangosteen, Garcinia mangostana

A representative sample of the aroma volatiles of mangosteen, a tropical fruit, was obtained using previously devised procedures. Components of the sam     

Volatile components of cocoa with particular reference to glucosinolate products

The aroma volatiles of raw, fermented and roasted cocoa beans were extracted and concentrated to valid essences using well-established techniques. Analysis by GC and GC/MS showed at least 84 components of which 13 were identified for the first time as cocoa volatiles. In total, ca 5,66 and 65 μg of aroma components were obtained per g of raw, fermented and roasted cocoa beans, respectively. The most abundant groups of volatiles from fermented beans were alcohols (ca40%w/w of the total volatiles) and esters (ca 32%), whilst those from roasted beans were pyrazines (ca 40%) and aldehydes (ca 23%). Trimethyl- and tetramethylpyrazine were also detected in fermented beans, and it is suggested that they contribute to the noticeable cocoa/chocolate aroma of fermented unroasted beans. Phenylacetonitrile, benzyl isothiocyanate and benzyl thiocyanate were all identified amongst cocoa volatiles, together showing the presence of precursor benzylglucosinolate in cocoa. Glucosinolate products were detected in roasted beans, and it seems likely that the enzyme thioglucoside glucohydrolase survived the conditions of roasting. Benzyl thiocyanate was detected only in raw beans, showing that the glucosinolate ‘thiocyanate–forming factor’ did not withstand conditions of fermentation     

Volatile aroma constituents of parsley leaves

The aroma volatiles of a desert parsley were analysed using routine procedures, and 45 constituents were positively identified, including 11 not previously reported as parsley leaf volatiles. One component, 2-(p-tolyl)propan-2-ol, is a new aroma volatile and, together with p-mentha- 1,3,8-triene, may be unique to parsley. Major constituents of the sample were 4-methoxy-6-(prop-2-enyl)benzo-1,3-dioxolan (myristicin) 4,7-dimethoxy-5-(prop-2-enyl)benzo-1,3 dioxolan (apiole), β-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-1-methylbenzene. Aroma assessments during GC showed that apiole, in particular, had desirable parsley odour character.     

Volatile aroma constituents of Sri Lankan ginger

Two types of Sri Lankan ginger were examined (Sidda and Chinese varieties) and essential oils of both fresh and dried samples were prepared by standard procedures. Both varieties yielded relatively high percentages of oil (between 1.8 and 4.3%) and total aroma volatiles (ca 5 mg/g for dried samples). Analysis by GC and GC/MS showed terpenes to be the main aroma components (ca 99% for all samples). A number of the identified compounds have not previously been reported as ginger volatiles, including trans-β-ocimene, thujyl alcohol, terpinen-4-ol, myrtenal, guaiene, α-cubebene, δ-cadinene and farnesol. On drying, both varieties of Sri Lankan ginger showed considerable decrease in monoterpene content and very high increase in sesquiterpene concentration. Comparing the aroma volatiles of Sri Lankan dried ginger with those previously reported for dried ginger from some other countries, it was concluded that Sri Lankan ginger was as good as, if not superior to, other types. In particular, SriLankan dried ginger showed high levels of ar-curcumene together with reasonable levels of citral isomers and all other constituents previously claimed to be important to ginger aroma. Sri Lankan ginger would appear to be unusual in containing very low amounts of zingiberene but very high amounts of β-bisabolene.     

Comparison of the volatile components of some mango cultivars

Three cultivars of mango from Sri Lanka (Jaffna, Willard and Parrot) were analysed for their volatile aroma components. The total concentrations of volatiles obtained were ca 251, 422 and 628 μg per kg of fresh fruit, respectively. Terpenes were the main volatiles of all three cultivars, with monoterpene hydrocarbons contributing 50–63 % w/w of the total volatiles and sesquiterpene hydrocarbons 14–19 %. Whilst the major volatile of Jaffna mango was cis-β-ocimene (38 %), α-terpinolene was the major volatile of the other two cultivars (32 % and 35 %). Esters were produced by all cultivars (2–16 %), Jaffna yielding most, the majority being unsaturated (12 %). Willard mango gave particularly high levels of non-terpene hydrocarbons (19 %), including a range of six long-chain alkanes (8 %), not detected in the other cultivars.     

PERMANENT GENETIC RESOURCES: Development of microsatellite markers for the guava rust fungus, Puccinia psidii

We developed and characterized 15 polymorphic microsatellite markers present in the genome of the guava rust fungus, Puccinia psidii. The primers for these microsatellite markers were designed by sequencing clones from a genomic DNA library enriched for a simple sequence repeat (SSR) motif of (AG). All these 15 primer pairs successfully amplified DNA fragments from a sample of 22 P. psidii isolates, revealing a total of 71 alleles. The observed heterozygosity at the 15 loci ranged from 0.05 to 1.00. The SSR markers developed would be useful for population genetics study of the rust fungus.     

Fusarium chlamydosporum,causing wilt disease of guava (Psidium guajava L.) in India

Wilt is a serious disease of guava crop in India. Fusarium oxysporum f. sp. psidii and F. solani have been reported as the main causative agents of this disease. Most recently a survey on guava plants affected with wilt disease was conducted in severely affected areas of India, and two new species of Fusarium viz. Fusarium proliferatum and Fusarium chlamydosporum were found to be associated with this disease. However, pathogenecity of Fusarium chlamydosporum was successfully conducted in the field trials. The culture of F. chlamydosporum was processed for DNA sequencing and DNA sequence was submitted to NCBI with GenBank accession no. HM102506. The submitted DNA sequence of F. chlamydosporum was compared for the genetic position in Fusarium spp. evolutionary phylogenic tree.     

Sesquiterpene hydrocarbons of fijian guavas

Wild guava trees (Psidium guajava) in Fiji can be classified into three main chemotypes on the basis of the relative amounts of sesquiterpene hydrocarbons present in the leaf essential oils. The principal components include caryophyllene, β-bisabolene, aromadendrene, β-selinene, nerolidiol, caryophyllene oxide and sel-11-en-4α-ol.     

Volatile metabolites from suspension cultures of Taraxacum officinale

A suspension culture of T. officinale (dandelion) was developed and maintained on modified Gamborg's B5 and Murashige and Skoog's media. Volatile metabolites, which collectively had an ‘apple-like’ odour, were released into the head-space air above the cultures. Analysis by GC-MS indicated the presence of acetic acid butyl ester, 2-methyl-1-propanol, n-butyl alcohol, 4-phenyl-1-butanol, 4-hydroxy-4-methyl-2-pentanone, acetic acid, 4-terpineol, β-terpineol and -terpineol.     

Terpene hydrocarbons from Psidium guajava

An extract of whole guava puree, after TLC and GLC, showed the presence of two monoterpenes and nine sesquiterpenes. β-Caryophyllene comprised 95% of this fraction. Possible significance of these hydrocarbons to natural insect attractants and to guava aroma is noted.     

Volatile components in cell suspension cultures of Cryptomeria japonica

The cell suspension culture of Cryptomeria japonica contains volatile oils, the yield of which was 0.005–0.01% of the fresh cells. In the volatiles, five aldehydes, ten fatty acids and their esters, and two diterpenes of abietatriene and ferruginol have been found. Of these, palmitic acid is present as the most predominant component, amounting to ca 40% of the volatiles.     

Olfactory response of Anastrepha striata (Diptera: Tephritidae) to guava and sweet orange volatiles

The behavioral responses of virgin and mated female Anastrepha striata Schiner (Diptera: Tephritidae) to guava (Psidium guajava L.) or sweet orange (Citrus sinensis L.) were evaluated separately using multilure traps in two‐choice tests in field cages. The results showed that flies were more attracted to guava and sweet orange volatiles than to control (unbaited trap). The physiological state (virgin or mated) of females did not affect their attraction to the fruit volatiles. Combined analysis of gas chromatography coupled with electroantennography (GC‐EAD) of volatile extracts of both fruits showed that 1 and 6 compounds from orange and guava, respectively elicited repeatable antennal responses from mated females. The EAD active compounds in guava volatile extracts were identified by gas chromatography‐mass spectrometry (GC‐MS) as ethyl butyrate, (Z)‐3‐hexenol, hexanol, ethyl hexanoate, hexyl acetate, and ethyl octanoate. Linalool was identified as the only antennal active compound in sweet orange extracts. In field cage tests, there were no significant differences between the number of mated flies captured by the traps baited with guava extracts and the number caught by traps baited with the 6‐component blend that was formulated according to the relative proportions in the guava extracts. Similar results occurred when synthetic linalool was evaluated against orange extracts. From a practical point of view, the compounds identified in this study could be used for monitoring A. striata populations.     

Volatile Cucumis melo components: Identification of additional compounds and effects of storage conditions

Additional volatile compounds were isolated from muskmelon fruit by means of a water recycling apparatus, separated by GLC, and identified principally by MS and GLC retention data. Compounds reported for the first time as melon components are: n-hexanol, 1-octen-3-ol, cis-3-nonen-1-ol, n-butyl acetate, isobutyl acetate, 2-methylbutyl acetate, n-hexyl acetate, ethyl n-butyrate, ethyl 2-methylbutyrate, benzyl acetate, β-phenethyl acetate, and γ-phenylpropyl acetate. Muskmelon fruit stored frozen prior to steam distillation-extraction yielded an essence which, when compared with that obtained from freshly harvested fruit, contained considerably larger amounts of trans-2-nonenal, n-nonanol, cis-3-nonen-1-ol, cis-6-nonen-1-ol, and the methyl and ethyl esters of linoleic and linolenic acids. Marked decreases in the relative amounts of benzyl acetate, β-phenethyl acetate, and γ-phenylpropyl acetate resulted from freezing. All 21 compounds examined were present in the essences prepared from fresh, refrigerated, and frozen fruit.     

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

AIMS: To determine the profile of volatile compounds responsible for the aroma of Soumbala produced spontaneously and with pure and mixed cultures of Bacillus subtilis and Bacillus pumilus. METHODS AND RESULTS: Traditional and controlled fermentation trials of African locust bean with pure and mixed starter cultures of B. subtilis (B7, B9 and B15) and B. pumilus (B10) were performed. Aroma volatiles were analysed using Likens-Nikerson method coupled with gas chromatography and mass spectrophotometry. Sensory analysis of Soumbala as well as rice dishes prepared with each type of Soumbala were carried out by 10 panellists. In total 116 compounds were identified. They included pyrazines, aldehydes, ketones, esters, alcohols, acids, alkanes, alkenes, amines, pyridines, benzenes, phenols, sulphurs, furans and other compounds. Using principal component analysis for comparison, the aroma profiles of the Soumbala samples could be separated into three groups. The sensory evaluation showed variable acceptability. However, it was noticed that Soumbala samples produced with starter cultures were scored higher than traditionally prepared Soumbala. CONCLUSIONS: Aroma volatiles and organoleptic properties of Soumbala vary according to the Bacillus isolates involved in the fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: This study contributes to the selection of Bacillus starter cultures for controlled production of Soumbala.     

Production of ethanol from guava pulp by yeast strains

Guava pulp used for ethanol production by three yeast strains contained 10% (w/v) total sugars and was pH 4.1. Ethanol production at the optimum sugar concentration of 10%, at pH 4.1 and 30°C was 1.5%, 3.6% and 3.9% (w/v) by Saccharomyces cerevisiae MTCC 1972, Isolate-1 and Isolate-2, respectively, at 60 h fermentation. Higher sugar concentrations at 15 and 20% were inhibitory for ethanol production by all test cultures. The maximum production of ethanol at optimum natural sugar concentration (10%) of guava pulp, was 5.8% (w/v) at pH 5.0 by Isolate-2 over 36 h fermentation, which was only slightly more than the quantity of ethanol produced by Saccharomyces cerevisiae (5.0%) and Isolate-1 (5.3%) over 36 and 60h fermentation, respectively.     

Aroma volatiles of aubergine (Solanum melongena)

Samples of the aroma volatiles of aubergine were obtained by well-established methods and were analysed by routine GC and GC/MS. Hydrocarbons comprised over 70 % of the samples and included 20 acyclic alkanes. A very low concentration of total volatiles (ca 2.4 μg/kg) was produced.     

珍珠番石榴果实发育及其矿质元素含量变化

本文探讨秋季开花的珍珠番石榴果实生长发育及其矿质元素含量的变化。结果表明,秋花春果的番石榴果实生长可分为三个阶段,即幼果较快生长期、生长停滞期和果实迅速膨大期。果实生长曲线呈双S型。随着果实生长发育,果实N、P、K、Ca、Mg相对含量降低,但其吸收总量逐渐增多,尤其在果实生长后期,对N、K养分需求剧增。     

Molecular characterization and pathogenicity of Colletotrichum sp. from guava

Guava (Psidium guajava) fruit is vulnerable to postharvest diseases, such as anthracnose. In the present study, molecular characterisation and pathogenicity of Colletotrichum associated with antharcnose disease of guava fruit were conducted. From anthracnose lesion of guava, 20 isolates were successfully recovered. Based on colony colours, conidia, appressoria and presence or absence of setae, and ITS regions and ß-tubulin gene sequences, the isolates were identified as Colletotrichum gloeosporioides. Phylogenetic analysis based on combined data-sets using neighbour-joining method showed that C. gloeosporioides isolates did not group with C. gloeosporioides epitype strain, and thus the isolates were referred to as C. gloeosporioides species complex or C. gloeosporioides sensu lato. Pathogenicity tests using wounded treatment showed that C. gloeosporioides isolates from guava were pathogenic causing anthracnose on the fruits. The present study showed that C. gloeosporioides sensu lato is the most common species causing antharcnose disease of guava fruit.     

七种石斛花朵挥发性成分分析

为了解几种石斛属植物鲜花挥发性成分,该文利用固相微萃取(SPME)法结合GC-MS技术分析了7种石斛(含2个品种)花朵挥发性成分及其相对含量.结果表明:(1)从7种石斛(含2个品种)中共鉴定出52种挥发性化合物,包括萜烯类、酯类、芳香族化合物、含氮化合物、烷烃类、醇类和酮类等7类,其中萜烯类总相对含量最高,为83.25...