A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation

Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges accumulate high concentrations of the carotenes phytoene, phytofluene and lycopene in the pulp. In order to gain insight into the parameters that influence fruit quality in these varieties, a comparative analysis of volatile organic compound...

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Detalles Bibliográficos
Autores: Zacarías-García, Jaime, Rambla, José Luís, Granell, Antonio, Zacarías, Lorenzo, Rodrigo, María Jesús
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/373842
Acceso en línea:http://hdl.handle.net/10261/373842
https://api.elsevier.com/content/abstract/scopus_id/85205372797
Access Level:acceso abierto
Palabra clave:Aroma
Carotenes
Lycopene
Norisoprenoids
Red-fleshed sweet oranges
Ripening
Sesquiterpenes
sweet oranges
carotenes
aroma
lycopene
ripening
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repository_id_str
spelling A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturationZacarías-García, JaimeRambla, José LuísGranell, AntonioZacarías, LorenzoRodrigo, María JesúsAromaCarotenesLycopeneNorisoprenoidsRed-fleshed sweet orangesRipeningSesquiterpenessweet orangescarotenesaromalycopeneripeningKirkwood Navel and Ruby Valencia red-fleshed sweet oranges accumulate high concentrations of the carotenes phytoene, phytofluene and lycopene in the pulp. In order to gain insight into the parameters that influence fruit quality in these varieties, a comparative analysis of volatile organic compounds (VOCs) in the pulp of Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges and their standard blond counterparts, Navel and Valencia, was performed during fruit development and ripening. A total of 95 VOCs were identified by HS-SPME/GC–MS during the ripening process. The observed differences in VOCs between red-fleshed and blond oranges were more closely related to the fruit ripening stage than to the genotype. However, two distinctive common features were identified in both red-fleshed oranges compared to their respective standard varieties. These were lower levels of sesquiterpenes and higher levels of the norisoprenoids 6-methyl-5-hepten-2-one and geranylacetone. These findings indicate that altered carotenoid metabolism in red-fleshed oranges not only affects flesh pigmentation but also leads to changes in specific VOCs that may influence flavor perception.This work was supported by the research grant RTI2018-095131-B-I00 funded by MCIN/AEI/10.13039/501100011033 (Spanish Government), “ERDF A way of making Europe” (European Union) and PROMETEO/2020/027 (Generalitat Valenciana, Spain). This study was also supported by the predoctoral scholarship FDEGENT/2018/007 from Generalitat Valenciana (Spain) and grant 202370E064 (CSIC). JLR acknowledges funding from the Spanish Ministry of Science and Innovation by a Juan de la Cierva-incorporación grant (IJC2020–045612-I). Authors are member/s of the Spanish Carotenoid Network (CaRed), grant RED2022–134577-T, funded by MCIN/AEI/10.13039/501100011033.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)European CommissionGeneralitat ValencianaAgencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/373842https://api.elsevier.com/content/abstract/scopus_id/85205372797reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095131-B-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-SJournal of Food Composition and AnalysisThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.jfca.2024.106821https://doi.org/10.1016/j.jfca.2024.106821Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3738422026-05-22T06:33:51Z
dc.title.none.fl_str_mv A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
title A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
spellingShingle A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
Zacarías-García, Jaime
Aroma
Carotenes
Lycopene
Norisoprenoids
Red-fleshed sweet oranges
Ripening
Sesquiterpenes
sweet oranges
carotenes
aroma
lycopene
ripening
title_short A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
title_full A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
title_fullStr A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
title_full_unstemmed A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
title_sort A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation
dc.creator.none.fl_str_mv Zacarías-García, Jaime
Rambla, José Luís
Granell, Antonio
Zacarías, Lorenzo
Rodrigo, María Jesús
author Zacarías-García, Jaime
author_facet Zacarías-García, Jaime
Rambla, José Luís
Granell, Antonio
Zacarías, Lorenzo
Rodrigo, María Jesús
author_role author
author2 Rambla, José Luís
Granell, Antonio
Zacarías, Lorenzo
Rodrigo, María Jesús
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Generalitat Valenciana
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Aroma
Carotenes
Lycopene
Norisoprenoids
Red-fleshed sweet oranges
Ripening
Sesquiterpenes
sweet oranges
carotenes
aroma
lycopene
ripening
topic Aroma
Carotenes
Lycopene
Norisoprenoids
Red-fleshed sweet oranges
Ripening
Sesquiterpenes
sweet oranges
carotenes
aroma
lycopene
ripening
description Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges accumulate high concentrations of the carotenes phytoene, phytofluene and lycopene in the pulp. In order to gain insight into the parameters that influence fruit quality in these varieties, a comparative analysis of volatile organic compounds (VOCs) in the pulp of Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges and their standard blond counterparts, Navel and Valencia, was performed during fruit development and ripening. A total of 95 VOCs were identified by HS-SPME/GC–MS during the ripening process. The observed differences in VOCs between red-fleshed and blond oranges were more closely related to the fruit ripening stage than to the genotype. However, two distinctive common features were identified in both red-fleshed oranges compared to their respective standard varieties. These were lower levels of sesquiterpenes and higher levels of the norisoprenoids 6-methyl-5-hepten-2-one and geranylacetone. These findings indicate that altered carotenoid metabolism in red-fleshed oranges not only affects flesh pigmentation but also leads to changes in specific VOCs that may influence flavor perception.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/373842
https://api.elsevier.com/content/abstract/scopus_id/85205372797
url http://hdl.handle.net/10261/373842
https://api.elsevier.com/content/abstract/scopus_id/85205372797
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095131-B-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-S
Journal of Food Composition and Analysis
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.jfca.2024.106821
https://doi.org/10.1016/j.jfca.2024.106821
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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